Vegetable tortilla

AUTHOR
Avis Adkins
DIFFICULTY
easy
RATING
3 3
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 750 g Potatoes
  • 7-10 Tbsp Salt
  • 100 g Parmesan cheese
  • 1 (approx. 400 g) Swiss chard
  • 3 medium-sized tomatoes
  • 250 g Mushrooms
  • 1-2 Garlic cloves
  • 1-2 TABLESPOONS Butter or margarine
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp dried herbs of Provence
  • 200 ml Milk
  • 4 Eggs
  • 7-10 Tbsp (size M)
  • 7-10 Tbsp grated nutmeg
  • 7-10 Tbsp leaf salad, onions and olives

Directions

  1. 1

    Wash the potatoes and cook in boiling salted water for 15-20 minutes. Drain, rinse with cold water, drain and let cool a little. Grate cheese finely. Clean, wash and cut the chard into strips. Wash and clean tomatoes and mushrooms. Slice potatoes, tomatoes and mushrooms.

  2. 2

    Peel garlic and press it through a garlic press. Heat the fat. Fry the garlic and mushrooms for about 5 minutes. Add chard. Season with salt, pepper and dried herbs. Place the chard and mushroom vegetables, tomato and potato slices in an ovenproof pan or quiche dish (26 cm Ø). Whisk milk, eggs and half of the cheese. Season with salt, pepper and nutmeg. Pour egg milk over the vegetables. Sprinkle with remaining Parmesan cheese. Let it simmer in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 20 minutes.

  3. 3

    Place the chard and mushroom vegetables, tomato and potato slices in an ovenproof pan or quiche dish (26 cm Ø). Whisk milk, eggs and half of the cheese. Season with salt, pepper and nutmeg. Pour egg milk over the vegetables. Sprinkle with remaining Parmesan cheese. Let it simmer in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 20 minutes. Then turn out as desired or serve in a pan. Serve with green salad with onion rings and olives

Nutrition Facts

KCAL
380 kcal
CARBS
28 g
FATS
17 g
PROTEINS
25 g