potato tortilla

Ingredients for 4 servings:

• 900 g potatoes
• 1 onion(s)
• 2 garlic cloves
• 5 sprigs of parsley
• 3 tbsp olive oil
• Salt
• pepper, black
• 6 eggs
• 500 g curd cheese, 40%
• 1 tbsp butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Peel the potatoes and cut into 1/2 cm cubes. Peel the onions and garlic and chop finely. Pluck the parsley leaves from the sprigs and chop finely. Heat the oil in a pan and fry the potatoes on all sides. Add the onions and garlic, cover, and fry for about 10 minutes, stirring occasionally, until crispy. Season with salt and pepper. Mix in the parsley, leaving a small amount left over, and let cool uncovered. Separate the eggs. Beat the quark and egg yolks until frothy. Beat the egg whites until semi-stiff and fold in. Preheat the oven to 220 degrees Celsius (425 degrees Fahrenheit), insert a rack in the middle. Lightly butter two round, ovenproof pans. Fold the potatoes into the quark batter and pour everything into the two pans. Fry on the stovetop over medium heat until the edges begin to set slightly. Then place in the oven and let rise for about 10-15 minutes until golden brown. Remove the tortillas. Sprinkle with the remaining parsley and serve.