Pea and Potato Tortilla with Creamy Tomato Dip
- for the tortilla
- 500 grams waxy potatoes
- 1 tablespoon vegetable oil
- 250 milliliters Vegetable broth
- 2 carrots
- 1 bunch scallions
- 4 medium eggs
- freshly ground pepper
- 2 tablespoons butter
- 100 grams peas
- Chives (for garnish)
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.
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.
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.
Cut the tortilla into wedges, garnish with chives and serve with the creamy tomato dip.