Potato-Zucchini-Tortilla

Name: Potato-Zucchini-Tortilla
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 150 g waxy potatoes; 1 (approx. 150 g) small zucchini; 1 tablespoon (10 g) Oil; 2 stem(s) Thyme; 1 egg (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 100 g Low-fat curd; 1 tsp (approx. 5 g) Aiwar (spicy paprika paste); 1/2 small red chili pepper; 1/4 (approx. 60 g) yellow pepper

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

150 g waxy potatoes
1 (approx. 150 g) small zucchini
1 tablespoon (10 g) Oil
2 stem(s) Thyme
1 egg (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
100 g Low-fat curd
1 tsp (approx. 5 g) Aiwar (spicy paprika paste)
1/2 small red chili pepper
1/4 (approx. 60 g) yellow pepper

Directions

1
Wash the potatoes, cook in boiling water for about 20 minutes, remove and rinse. Wash and clean the zucchini and cut them into thin slices. Peel potatoes, cut into slices
2
Heat the oil in an ovenproof pan (approx. 16 cm Ø), fry the potatoes and zucchini slices for approx. 5 minutes while turning. Wash the thyme, shake dry, pluck leaves from a stalk and chop finely
3
Whisk the eggs, add chopped thyme. Season with salt, pepper and nutmeg. Pour eggs over potatoes and zucchini. Put them in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for about 10 minutes
4
Mix the quark and the aiwar. Wash, clean and chop the chilli. Clean, wash and chop the peppers into small cubes. Stir paprika cubes and chili into the quark, season with salt. Take the tortilla out of the oven. Remove from the pan and cut into thirds. Arrange tortilla with quark, garnish with thyme