Vegetable Tortilla
In order to give you even more pleasure when cooking with Flor de Sal d'Es Trenc, we will now regularly present new recipes with the various high-quality sea salts from our salinas.
Our recipe today: Vegetable tortilla.
Have fun cooking!
Preparation time approx. 45 minutes, cooking time: approx. 55 minutes
Per serving approx. 653 kcal, protein: 29.4 g, fat: 33.2 g, carbohydrates: 54.6 g
Ingredients for 4 persons
1 kg small waxy potatoes
450 g colourful peppers
150 g cherry tomatoes
3 onions
2 cloves of garlic
4 tablespoons of olive oil
Flor de Sal d'Es Trenc Saffron
Pepper
200 g feta cheese
8 eggs (size M)
100 ml milk
2 stems basil
Step 1: Prepare potatoes
Step 2: Cut vegetables
Clean and rinse the peppers and cut into pieces. Rinse tomatoes and cut in half. Peel onions and garlic, cut onions into strips, chop garlic. Cut potatoes into slices.
Step 3: Sauté
Heat the oil in an ovenproof pan (28 cm Ø). Fry the potatoes in it in portions until golden brown while turning. Put all potatoes into the pan. Season with Flor de Sal d'Es Trenc saffron and pepper. Fry the peppers, onions and garlic for 4 minutes. Dice the cheese and finally add the tomatoes.
Step 4: Cooking
Whisk eggs, milk, approx. 1 teaspoon Flor de Sal d'Es Trenc saffron and a little pepper. Pour the egg-milk over the potato and vegetable mixture. Cover and leave to stand for approx. 10 minutes over a low heat. Preheat the oven to 190° C (fan oven 170° C, gas mark 3). Cook the tortilla for 20-30 minutes. Rinse and dab off the basil. Take the finished tortilla out of the oven, let it rest for about 5 minutes and turn it out of the pan. Serve garnished with basil.
Bon appetit!
