Spring tortilla

Name: Spring tortilla
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 150 g frozen peas; 1 kg waxy potatoes; 1 Kohlrabi; 250 g Carrots; 7-10 Tbsp Salt; 3 TABLESPOONS Oil; 7-10 Tbsp Pepper; 4 Eggs (size M ); 100 ml + 6 tablespoons of milk; 7-10 Tbsp grated nutmeg; 250 g Low-fat curd; 5-6 sheets Sorrel

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

150 g frozen peas
1 kg waxy potatoes
1 Kohlrabi
250 g Carrots
7-10 Tbsp Salt
3 TABLESPOONS Oil
7-10 Tbsp Pepper
4 Eggs (size M )
100 ml + 6 tablespoons of milk
7-10 Tbsp grated nutmeg
250 g Low-fat curd
5-6 sheets Sorrel

Directions

1
Defrost the peas. Wash potatoes and cook in boiling water for about 20 minutes. Peel and halve kohlrabi and cut into thin slices. Peel, wash and slice carrots.
2
Cook vegetables in boiling salted water for about 5 minutes. Drain potatoes, quench, peel and cool. Cut potatoes into slices. Heat oil in one large or 2 small ovenproof pans.
3
Brown the potatoes and vegetables in it. Season with salt and pepper. Beat the eggs and 100 ml milk. Season with salt and nutmeg. Pour egg milk over potatoes and vegetables. Let it simmer in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for about 10 minutes.
4
Mix the quark and 6 tablespoons of milk. Season with salt and pepper. Wash the sorrel, dab dry and remove the lower stems. Cut sorrel into fine strips and fold into the quark.
5
Arrange tortilla and curd together.