Vegetable tortilla

Name: Vegetable tortilla
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 small bunch Soup Greens; 400 g Potatoes; 8 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 10 g Butter; 2-3 stems Oregano; 200 g Herb curd; 7-10 Tbsp coarse pepper

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 small bunch Soup Greens
400 g Potatoes
8 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
10 g Butter
2-3 stems Oregano
200 g Herb curd
7-10 Tbsp coarse pepper

Directions

1
Wash and clean the soup greens and cut into cubes or rings. Wash, peel and grate potatoes. Whisk eggs. Add potatoes and vegetables, season with salt and pepper.
2
Melt the butter in an ovenproof coated pan. Add the potato and vegetable mix and let it simmer in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for about 20 minutes.
3
Wash oregano, shake dry, pluck leaves from the stalks. Turn the tortilla over onto a board. Sprinkle with oregano and add herb curd cheese. Sprinkle with coarse pepper if necessary.