Pea and Potato Tortilla with Creamy Tomato Dip

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Pea and Potato Tortilla with Creamy Tomato Dip
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
358
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories358 kcal(17 %)
Protein18.1 g(18 %)
Fat20.2 g(17 %)
Carbohydrates25 g(17 %)
Author of this recipe:

Ingredients

for
4
for the tortilla
500 grams
1 tablespoon
250 milliliters
2
1 bunch
4
medium Eggs
2 tablespoons
100 grams
Chives (for garnish)
For the creamy tomato dip
250 grams
2
Chives (for garnish)

Preparation steps

1.

Rinse, peel and dice the potatoes. Heat the vegetable oil in a large pan and sauté the potatoes until golden brown. Add the vegetable broth and simmer for about 20 minutes. Peel and dice the carrots and add to the potatoes during the last 10 minutes of cooking. 

2.

Rinse the scallions and slice thinly. Beat the eggs until frothy and season with salt and pepper. Drain the potatoes and carrots. Heat the butter in a large pan and sauté the potatoes, carrots, scallions, and peas briefly. Add the eggs, cover and cook over medium heat until the eggs have set. 

3.

For the creamy tomato dip: Rinse the tomatoes, cut into quarters, remove the seeds and chop finely. Stir the tomatoes into the cream quark and season with salt and pepper. Transfer the dip to a small serving bowl and garnish with chives. 

4.

Cut the tortilla into wedges, garnish with chives and serve with the creamy tomato dip.