preparation: 20 minutes/ cooking time: 30-40 minutes
|3-4 boiled potatoes|
|4-5 eggs |
|shot of cream (app. 50ml)|
|50-100g soft hard chees (e.g. Edamer)|
|1 onion or few spring onions|
|1 handful of sugar pods|
|oil for frying|
|1 bunch chimes|
|coriander seeds, ground or mortared|
|black pepper, ground or mortared|
|SECRET TIP: 1 tsp eggs masala|
Preheat the oven to 200°C top/bottom heat. Dice the potatoes, the onion, the carrots and whatever vegetables you use (in our case, clean the sugar pods); also rub the cheese.
Put some oil in a pan and fry the onions and carrots and season directly with salt and pepper. After the onions are glassy, add the coriander seeds and the sugar pods. After about 1-2 minutes, add the leaf spinach until it has disintegrated. Now turn off the heat and add the potatoes, season everything with nutmeg and leave to cool.
In a bowl, whisk the eggs, add the cream, cheese and the chives cut into rings and mix everything together.
Who likes can now add a bit of egg masala, which gives a spicy touch.
Put the cooled vegetables in a greased pant, add the egg-cream liquid over it (everything must be barely covered with liquid) and put in the oven for 30-40 minutes. If the surface is lightly browned and the tortilla is hardened, it is ready.
Enjoy your meal!