John Myers
Contents
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Ingredients
Tortilla:
- 500 g Waxy potatoes
- 180 g Carrots
- 0,25 Red peppers
- 0,25 Green peppers
- 1 Red peppers
- 1 medium sized Onion
- 250 g Organic ground beef
- 150 g Canned red beans
- Pepper, salt, chilli flakes, marjoram
- 1 tbsp Olive oil
- 6 Eggs
- 6 tbsp Cream
Yogurt Dip:
- 200 g Greek yogurt 10% fat
- 2 tsp Dijon mustard
- 1 tbsp Olive oil
- 1 pinch Grated organic lime peel
- 1 Splash Lime juice
- Sugar, pepper, salt
- Chilli flakes
Instructions
Tortilla:
- Peel the potatoes and carrots and cut into approx. 1 cm cubes. Cook in salted water for approx. 4 minutes until al dente, then drain and keep ready.
- Peel both types of peppers and cut into pieces of the same size. Halve and core the peppers and cut into fine strips. Peel the onion and cut into cubes.
- Preheat the oven to 180 °.
- Sauté the onion cubes in olive oil in a large pan and then add the minced meat. Season with pepper, salt, chilli flakes and marjoram and stir-fry well. Turn the heat down a little.
- Add the paprika, chili peppers and beans (with the stock from the can) and stir-fry for approx. 3 minutes. Then add the slightly pre-cooked potatoes and carrots to the mixture and stir-fry lightly.
- Whisk eggs and cream, season with pepper and salt and pour evenly over everything. Shake the pan a little so that the egg mixture penetrates and is well distributed. Reduce the heat a little again and fry the underside of the tortilla for approx. 3 minutes. Then put the pan on the middle rack in the preheated oven and let everything set for 25-30 minutes.
Dip:
- In the meantime, mix all ingredients well and season the dip with sugar, lime juice and zest, pepper, salt and chilli flakes to taste.
Serving:
- Portion the tortilla and serve with the dip. We had a salad of different leaf salads with a honey / mustard dressing.
Nutrition
Serving: 100gCalories: 157kcalCarbohydrates: 7.2gProtein: 5.4gFat: 11.9g
