John Myers
Dumpling Tortilla
The perfect dumpling tortilla recipe with a picture and simple step-by-step instructions.
- 3 medium sized Bread dumplings or potato dumplings
- 3 medium sized Carrots
- 1 Red pepper
- 1 small Green zucchini
- 1 medium sized Onion
- 1 Handful Cherry tomatoes, cut in half
- 3 Eggs size M
- 125 ml Milk
- Salt pepper
- 1 pinch Chili powder
- 2 tbsp 8-Kräuter-Mischung, tiefgekühlt
- 1 tbsp Clarified butter
- Peel, halve and thinly slice the carrots. Halve the pepper, wash, core and cut into thin strips. Wash the zucchini, pat dry, halve lengthways and cut into thin slices. Quarter the dumplings and cut into slices that are not too thin. Peel the onion, cut in half and cut into rings.
- Heat the butter lard in a pan and sauté the onion and the prepared vegetables while stirring several times. Add the dumplings and fry them. Season with salt, pepper and chili powder. Spread the dumpling and vegetable mixture evenly in the pan.
- Beat eggs with milk and herbs and distribute evenly over the dumpling-vegetable mixture. Let stand for about 15 minutes with the lid on and low heat.
- Wash the cherry tomatoes, pat dry and cut in half. Spread on the dumpling tortilla about 2 minutes before the end of the cooking time and heat gently.
- Mixed lettuce tastes good with it.
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