Celiac-friendly Spanish Tart
8,3 / 10
1 großer Pot mit Deckel, 1 Measuring cups, 1 weiter Pot, 1 Slotted spoon, 1 Cutting board, 1 Small knife, 1 Brush, 1 Rubber spatula, 1 Tablespoon, 1 große Skillet, 1 Wooden spoon, 1 Casserole dish (ca. 28x20 cm), 1 Small pot, 1 Fork zum Pellen, 1 Potato masher, 1 Nutmeg grater oder feine Reibe
Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7
Cook the potatoes in a pan of boiling salted water for 5-8 minutes until just tender. Peel and cut into thick slices.
Beat together the eggs and milk. Season to taste with salt and pepper.
Heat the oil in an ovenproof frying pan, add the potatoes and fry until the potatoes are lightly coloured.
Pour in the egg mixture, break the goats' cheese into small pieces and place on top of the eggs and potatoes.
Put into the oven and cook for 25 minutes. Turn the tortilla out and serve hot or cold.