Wild garlic and tomato tortilla

Name: Wild garlic and tomato tortilla
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 1 kg Potatoes; 7 small tomatoes (about 50 g each); 12 large leaves of wild garlic (approx. 2 pots or 1 bunch; approx. 60 g); 4 Eggs; 125 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Olive oil; 50 g Diced bacon

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
70 mins

TOTAL TIME
70 mins

Ingredients

Servings: 4

1 kg Potatoes
7 small tomatoes (about 50 g each)
12 large leaves of wild garlic (approx. 2 pots or 1 bunch; approx. 60 g)
4 Eggs
125 ml Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Olive oil
50 g Diced bacon

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. In the meantime wash, clean and halve the tomatoes. Wash the wild garlic. Put 6 leaves aside. Chop the remaining leaves finely. Beat the eggs, milk and chopped wild garlic.
2
Season with salt and pepper and let it stand. Drain the potatoes and rinse with cold water. Peel off the skin. Cut potatoes into slices. Heat oil in a pan (22 cm Ø). Put 2 wild garlic leaves and tomato halves close together.
3
Spread 4 wild garlic leaves along the edge of the pan. Fill the spaces between the leaves with bacon cubes. Season with salt and pepper. Fry over medium heat and spread potato slices evenly on top. Pour egg milk over it and fry for another 5 minutes.
4
Wrap the pan handle with aluminium foil. Let the pan fry in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for approx. 20 minutes. Loosen the tortilla at the edge of the pan, carefully slide it onto a lid, turn it over and serve.