Tortilla with tomatoes and spinach

Name: Tortilla with tomatoes and spinach
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 5
Ingredients: 1.5 kg waxy potatoes; 200 g young leaf spinach; 250 g small cherry tomatoes; 2 Garlic cloves; 3-6 TABLESPOONS Olive oil; 7-10 Tbsp salt and pepper; 7-10 Tbsp Grease; 6 Eggs (Gr. M); 1/8 l Milk

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 5

1.5 kg waxy potatoes
200 g young leaf spinach
250 g small cherry tomatoes
2 Garlic cloves
3-6 TABLESPOONS Olive oil
7-10 Tbsp salt and pepper
7-10 Tbsp Grease
6 Eggs (Gr. M)
1/8 l Milk

Directions

1
Wash the potatoes and cook covered for about 20 minutes. Quench, peel and let cool down a little. Cut potatoes into thick slices.
2
Wash the spinach and drain well. Wash and quarter the tomatoes. Peel garlic and cut into fine cubes.
3
Heat 1-2 tablespoons of oil in a large coated frying pan. Fry 1/3 each of the potatoes, garlic, tomatoes and spinach at high heat. Season with salt and pepper and place in a rectangular, greased casserole dish (approx. 20 x 25 cm).
4
Fry the other vegetable ingredients in the same way and put them into the dish.
5
Whisk eggs and milk. Season with salt and pepper and pour into the oven dish. Let it stand in the preheated oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3) for 35-40 minutes.
6
Let the tortilla cool down a little and cut into small pieces.