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Root tortilla

updated

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Ingredients for 2 servings:

  • 2 bunch soup vegetables or carrots, leeks and celery
  • 4 tbsp olive oil
  • salt and pepper
  • 4 eggs
  • some parsley
  • 50 ml cream
  • nutmeg
  • Paprika powder, hot

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Soup vegetables as a tasty, vegetarian dish

Clean and chop the soup vegetables. Heat oil in a pan and sauté the carrots and celery, then cook over medium heat for about 20 minutes. After 10 minutes, add the sliced ​​leeks and continue cooking. Season everything with salt and pepper. Roughly chop the parsley. Whisk the eggs with the cream, salt, pepper, nutmeg, and paprika. Stir in the parsley. Pour the egg mixture over the roots, mix well, and smooth the surface. Bake the tortilla in a preheated oven at 180°C (top/bottom heat: 160°C) on the second rack from the bottom for about 15-20 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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