Vegetable tortilla with olives

Name: Vegetable tortilla with olives
Cook time: 50 min
Total time: 50 min
Yield: 2
Ingredients: 500 g Potatoes; 250 g Carrots; 250 g Broccoli; 7-10 Tbsp salt, white pepper; 4 Eggs; 200 ml Milk; 7-10 Tbsp Sweet peppers; 3 tablespoons (approx. 60 g) Olives (e.g. green and black); 1/2 bunch Parsley

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 2

500 g Potatoes
250 g Carrots
250 g Broccoli
7-10 Tbsp salt, white pepper
4 Eggs
200 ml Milk
7-10 Tbsp Sweet peppers
3 tablespoons (approx. 60 g) Olives (e.g. green and black)
1/2 bunch Parsley

Directions

1
Wash the potatoes and cook for about 20 minutes. Peel the carrots. Clean the broccoli. Wash both. Cut carrots into fine sticks. Cut broccoli into small florets
2
Cover broccoli and carrots and cook in 1/8 l boiling salted water for 4-5 minutes. Drain potatoes, peel. Cut potatoes into slices. Drain vegetables
3
Whisk eggs and milk. Season with salt, pepper and paprika. Arrange potatoes, vegetables and olives in a coated pan. Pour egg milk over them. Cover and let it simmer for 20-25 minutes at low heat.
4
In the meantime wash and finely chop the parsley. Sprinkle over the potato tortilla before serving
5
You can cook the potatoes for the tortilla the day before or use leftovers. It is best to take
6
waxy varieties - they do not disintegrate so easily