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🍽️ Crispy Potato and Cabbage Tortilla

307 kcal · 30 min · 4 servings

Ingredients

• 300 g Savoy cabbage
• 1 stalk leek
• 1 red chili pepper
• 2 garlic cloves
• 500 g waxy potatoes
• 2 tbsp vegetable oil
• 5 eggs
• 60 ml milk
• 30 g grated Parmesan
• salt
• pepper (from the mill)
• nutmeg
• 1 tbsp chives
• 1 tbsp chili rings

Instructions

1. 1. Preheat the oven to 200 degrees Celsius using top and bottom heat.
2. 2. Remove the tough cores from the cabbage and slice the leaves into thin strips.
3. 3. Wash the leek, shake it dry, and slice it into thin rings.
4. 4. Wash the chili pepper, halve it, remove the seeds, and finely chop the flesh.
5. 5. Peel the garlic cloves and press them through a garlic press.
6. 6. Peel the potatoes, wash them, and slice them thinly using a mandoline or knife.
7. 7. Heat the oil in a non-stick frying pan over medium heat.
8. 8. Fry the potato slices for about 3 to 5 minutes until lightly golden brown, turning them occasionally.
9. 9. Add the cabbage, leek rings, pressed garlic, and chopped chili to the pan.
10. 10. Stir the vegetables briefly to mix them with the oil.
11. 11. Whisk the eggs in a separate bowl.
12. 12. Mix the whisked eggs with the milk and the grated Parmesan cheese.
13. 13. Season the egg mixture with salt, pepper, and a pinch of ground nutmeg.
14. 14. Pour the egg mixture evenly over the vegetables in the pan.
15. 15. Let the tortilla set on the stove for a short time until the egg mixture firms up on the surface.
16. 16. Place the pan in the preheated oven for 15 to 20 minutes until the tortilla is fully baked.
17. 17. Remove the tortilla from the oven and let it cool in the pan for a short while.
18. 18. Carefully turn the tortilla out onto a cutting board.
19. 19. Cut the tortilla into pieces or wedges.
20. 20. Sprinkle the tortilla with fresh chive rings and thin chili rings.
21. 21. Serve the tortilla warm.

Nutrition per serving

• kcal: 307
• Protein: 17 g · Fett/Fat: 15 g · Carbs: 26 g