Vegetable tortilla
Ingredients
600g waxy potatoes
2 onions
2 red pointed peppers
2 tablespoons butter
7 eggs
120 ml of milk
30 g grated Italian. Hard cheese
1 bunch of parsley
8 tablespoons olive oil
2 tablespoons white wine vinegar
150 g frozen peas
1 tsp butter
...
Preparation
1. 600 g. waxy potatoes cook for 20 min. as jacket potatoes (preferably the day before), drain, rinse, peel and allow to cool completely. 2 onions cut into strips. 2 red pointed pepper Clean and cut into 1/2 inch thick rings.
2. Preheat oven to 200 degrees (fan not recommended). Slice the potatoes and in a nonstick ovenproof pan (24 cm diameter) with 1-2 El butter 10 min. At medium heat fry, season with salt and pepper. Add onions and 5 min. To fry.
3. Puree 7 eggs (Cl. M), 120 ml of milk and 30 g grated Italian. Hard cheese (eg. As Grana Padano) with the cutter bar and add salt. Leaves from 1 sprig parsley chop. Half of it with 8 tablespoons olive oil and 2 tablespoons white wine vinegar mix. Mix remaining parsley together with 150 g of frozen peas and bell pepper rings under the potatoes and heat for 5 minutes..
4. Wrap the pan handle with aluminum foil. The rim of the cup with 1 teaspoon butter fat. Distribute eggs milk over the vegetables, can falter in a hot oven on a rack on the middle rack 25-30 minutes.. Allow to cool for 10 min. In the pan, then fall onto a plate and serve with the herb oil.
Ingredients
600g waxy potatoes
2 onions
2 red pointed peppers
2 tablespoons butter
7 eggs
120 ml of milk
30 g grated Italian. Hard cheese
1 bunch of parsley
8 tablespoons olive oil
2 tablespoons white wine vinegar
150 g frozen peas
1 tsp butter
...
Preparation
1. 600 g. waxy potatoes cook for 20 min. as jacket potatoes (preferably the day before), drain, rinse, peel and allow to cool completely. 2 onions cut into strips. 2 red pointed pepper Clean and cut into 1/2 inch thick rings.
2. Preheat oven to 200 degrees (fan not recommended). Slice the potatoes and in a nonstick ovenproof pan (24 cm diameter) with 1-2 El butter 10 min. At medium heat fry, season with salt and pepper. Add onions and 5 min. To fry.
3. Puree 7 eggs (Cl. M), 120 ml of milk and 30 g grated Italian. Hard cheese (eg. As Grana Padano) with the cutter bar and add salt. Leaves from 1 sprig parsley chop. Half of it with 8 tablespoons olive oil and 2 tablespoons white wine vinegar mix. Mix remaining parsley together with 150 g of frozen peas and bell pepper rings under the potatoes and heat for 5 minutes..
4. Wrap the pan handle with aluminum foil. The rim of the cup with 1 teaspoon butter fat. Distribute eggs milk over the vegetables, can falter in a hot oven on a rack on the middle rack 25-30 minutes.. Allow to cool for 10 min. In the pan, then fall onto a plate and serve with the herb oil.
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