Potato tortilla with arugula and tomatoes

Ingredients for 4 servings:

• 1 ½ kg potatoes
• 150 g arugula, or more
• 15 cocktail tomatoes
• 3 shallots, alternatively 1 onion
• 8 eggs
• olive oil
• salt and pepper

Instructions

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

gluten-free

Preheat the oven to 200°C. Peel and slice the potatoes. Peel and slice the shallots. Wash the arugula and tomatoes. Heat plenty of olive oil in a large ovenproof frying pan until smoking hot. Then fry the potatoes and shallots in the pan, turning frequently, until half cooked. Then season with salt and transfer to a bowl. Don’t skimp on the salt. If the potatoes taste too salty, they’re just right, because the eggs that are added later will neutralize them greatly! Briefly fry the arugula and tomatoes in the pan, add the potatoes back in, and mix with the vegetables. Beat 8 eggs in a bowl and mix with the potato and arugula mixture. Bake the dish on the middle rack of the oven for about 20 to 30 minutes, until the eggs are set and the surface is lightly browned.