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Tortilla with chanterelles and baby spinach

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Ingredients for 2 servings:

  • 6 m.-sized jacket potatoes
  • 100 g bacon, diced
  • 2 small onions, diced
  • 200 g chanterelles
  • 100 g spinach, baby spinach (or frozen spinach, but not chopped)
  • 8 eggs
  • ½ cup cream
  • salt and pepper
  • nutmeg
  • 1 tbsp thyme, chopped
  • Butter, or clarified butter

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Peel the boiled potatoes and slice them. Sauté the chanterelles in butter, add the bacon and onions. Let them simmer for a while, then add the spinach and thyme. Whisk the eggs with the cream and seasonings and pour them over the potato mixture. Cover and let set over low heat for 10 minutes. Then bake uncovered in a preheated oven at 200°C on the lowest rack for 15 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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