John Myers
Tortillia with Potatoes and EGG
The perfect tortillia with potatoes and egg recipe with a picture and simple step-by-step instructions.
- 10 piece Waxy potatoes
- 10 piece Organic eggs
- 2 Cup Frozen peas
- 2 piece Chopped onions
- 100 g Diced Bacon
- 200 g Grated cheese
- 100 ml Milk
- 100 ml Cream
- Salt and pepper
Preparations
- Boil the potatoes with their skins in salted water and peel them, then cut them into cubes. Beat the eggs with the milk and cream, salt and pepper. Now place the diced potatoes in a high pan (grease them nicely beforehand), add the onions, bacon and peas, season with salt and pepper and stir through. Fold in 100g of the cheese and then pour the egg cream milk over it, spread the rest of the cheese over it and bake in the 200g hot oven for about 20 minutes. Then let the tortillia cool down and let it slide out of the pan onto a large plate.
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