Colorful vegetable omelet with potatoes, leeks, tomatoes, tofu

Ingredients for 2 servings:

• 2 m.-sized potatoes
• 2 eggs
• 2 large onions
• 1 large leek(s)
• 1 garlic clove(s)
• 2 large tomatoes
• 200g tofu
• 2 tsp salt
• 2 pinches of pepper
• 2 tsp paprika powder
• 2 tsp curry
• olive oil
• 50 ml milk

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

First, boil the potatoes until soft. Meanwhile, dice the tofu and fry. When the tofu is the desired crispiness, add the sliced ​​onions and leeks to the pan and put the lid on the pan. Sauté everything on low heat for two minutes. After two minutes, increase the heat to higher and fry everything. Now mix the eggs with the milk and season with salt and pepper. Then dice the potatoes and add them. Then add the spices to the pan and mix with the oil. When the contents of the pan are the desired browning, add the egg. Mix quickly, smooth it down, and put the lid on the pan. After about three minutes, turn the contents over, fry for another two minutes, and then serve.