Tortilla with Vegetables
Rinse the potatoes, kohlrabi and carrots. Peel the kohlrabi and cut into 1 cm (approximately 1/4 inch) thick slices. Peel the onion and cut into finely dice.
Heat the olive oil in a large nonstick skillet and saute the potato slices for 3-4 minutes. Add the carrots and kohlrabi and continue to saute for 10 minutes on medium heat. Rinse the kohlrabi leaves, shake dry and place on the vegetables. Beat the eggs with the cream and season with salt, pepper and nutmeg. pPour over the vegetables. Cover and let thicken over low heat until the underside is golden brown. Turn over the tortilla with a plate, slide back into the pan and saute until golden brown on the other side.
Then cut into pieces and serve immediately.