Vegetable tortilla

Name: Vegetable tortilla
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 2
Ingredients: 500 g Potatoes; 500 g Broccoli; 200 g Carrots; 7-10 Tbsp Salt; 5 Eggs; 100 ml Milk; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 30 g green and black olives; 1/2 bunch Parsley

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 2

500 g Potatoes
500 g Broccoli
200 g Carrots
7-10 Tbsp Salt
5 Eggs
100 ml Milk
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
30 g green and black olives
1/2 bunch Parsley

Directions

1
Peel, wash and slice the potatoes. Cut broccoli into florets, wash and drain. Peel carrots and cut into sticks. Pre-cook potato slices for about 10 minutes, broccoli for about 5 minutes and carrot sticks for about 3 minutes in boiling salted water.
2
Drain and let drain. Whisk eggs and milk. Season with salt, pepper and paprika. Place vegetables and olives flat in a paella or casserole dish. Pour egg milk over them and bake in a preheated oven (electric: 200 °C/ gas: level 3) for 35-45 minutes.
3
Wash parsley, dab dry and chop except for something to garnish. Sprinkle over the tortilla. Sprinkle with the remaining parsley.