Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Potato and Cabbage Tortilla
- For the tortilla
- 300 grams Napa cabbage
- 1 stalk Leeks
- 1 Red chili pepper
- 2 garlic cloves
- 500 grams waxy potatoes
- 2 Tbsps vegetable oil
- 5 eggs
- 60 milliliters milk
- 30 grams grated Parmesan
- salt
- freshly ground peppers
- Nutmeg
- To garnish
- 1 Tbsp scallions
- 1 Tbsp chili peppers
Preheat the oven to 200°C (approximately 400ºF).
For the tortilla, rinse the cabbage and cut into fine strips. Rinse the leeks, shake dry and cut into thin rings. Rinse the chile pepper and cut in half. Remove the seeds and finely chop. Peel and crush the garlic. Peel and rinse the potatoes and cut into thin slices.
In a pan, heat the oil and fry the potato slices for 3-5 minutes. Add the cabbage, leek, garlic and chile and stir together.
Combine the eggs with the milk and Parmesan and mix together. Season with salt, pepper and nutmeg and pour over the vegetables. Allow the mixture to set and then bake in the oven for 15-20 minutes at the end.
Remove the tortilla and allow to cool slightly. Tip onto a plate and cut into pieces.
Serve garnished with chives and sliced chile.