Vegetable and pasta tortilla

Name: Vegetable and pasta tortilla
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 150 g small noodles (e.g. croissants); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 g Carrots; 4 TABLESPOONS frozen peas; 1 medium onion; 6 Eggs (Gr. M); 1⁄8 l Milk; 7-10 Tbsp Sweet peppers; 2-3 TABLESPOONS Oil; 3-4 Stem(s) Parsley

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

150 g small noodles (e.g. croissants)
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 g Carrots
4 TABLESPOONS frozen peas
1 medium onion
6 Eggs (Gr. M)
1⁄8 l Milk
7-10 Tbsp Sweet peppers
2-3 TABLESPOONS Oil
3-4 Stem(s) Parsley

Directions

1
Cook the pasta in boiling salted water for 8-10 minutes. In the meantime peel and wash the carrots and cut them into fine slices or small pieces. Add peas and carrots to the noodles after about 5 minutes and cook with them.
2
Drain everything. Peel and chop the onion.
3
Whisk eggs and milk. Season with salt, pepper and some paprika. Heat 1-2 tablespoons of oil in a coated pan (approx. 24 cm Ø). Fry the onion until transparent. Fry peas, carrots and noodles briefly.
4
Pour egg milk over it. Cover and allow to set at low heat for 10-12 minutes.
5
Slide the tortilla onto a flat plate or large pot lid. Heat 1 tablespoon of oil in a frying pan. Put the tortilla upside down back into the pan and fry it open for 3-5 minutes.
6
Wash parsley, shake dry and chop finely. Cut tortilla into pieces and garnish with parsley.