John Myers
Contents
show
Vegetable Leftover Tortilla
The perfect vegetable leftover tortilla recipe with a picture and simple step-by-step instructions.
Tortilla:
- 550 g Potatoes
- 120 g Carrots
- 1 small Onion red
- 2 Garlic cloves
- 60 g Leek
- 120 g Red pepper
- 80 g Cocktail tomatoes
- 100 g Wiener sausages
- Salt, pepper, chili powder
- 1 tbsp go. Roughly chopped parsley
- 4 Eggs size L.
- 100 ml Milk
- 100 g Mozzarella grated or in pieces
- 4 tbsp Sunflower oil
- Danish fried onions as desired
Preparation:
- Peel the potatoes, cut in half lengthways and cut the halves into slices that are not too thin. Peel the carrots and cut into slices. Cook both together in salted water for approx. 3 minutes until slightly firm to the bite. Then drain and keep ready.
- Wash the bell peppers, dry them, remove the seeds and cut into narrow strips and then into pieces. Skin, quarter and quarter the onion. Skin the garlic, roughly chop. Wash, clean and slice the leek. Wash and quarter tomatoes. Cut the sausages into slices. Tear up the mozzarella in one piece.
Completion:
- Preheat the oven to 200 ° O / bottom heat. In a large pan with a high rim, heat the oil and sauté the onions, garlic and leeks in it. Add peppers, tomatoes, potatoes, carrots and sausages and fry everything for approx. 3 minutes. Season with pepper, salt and chilli and fold in the parsley. Whisk the eggs with the milk, also add a little pepper and salt and pour over the contents of the pan. Spread the mozzarella over everything and put the pan in the oven for 20-30 minutes. If desired and available, the tortilla can be “pimped up” with fried onions briefly heated in a pan for serving.
- In the meantime, prepare a fresh salad according to your own wishes and taste. We had iceberg lettuce with pieces of red pepper and shredded carrots, with a sour cream dressing.
Facebook Comments