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🥗 Potato Omelet with Mushrooms, Spinach and Crispy Kohlrabi Salad

502 kcal · 30 min · 4 servings

Potato Omelet with Mushrooms, Spinach and Crispy Kohlrabi Salad Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 160 degrees Celsius with fan setting.
  2. 2. Wash the potatoes thoroughly and peel them.
  3. 3. Cut the potatoes into small cubes.
  4. 4. Place the potato cubes in a pot with salted water.
  5. 5. Bring the water to a boil.
  6. 6. Simmer the potatoes with the lid closed for about 5 minutes.
  7. 7. Wipe the mushrooms clean with a kitchen towel.
  8. 8. Cut the mushrooms into quarters.
  9. 9. Wash the parsley and shake it dry.
  10. 10. Pluck the parsley leaves from the stems.
  11. 11. Finely chop the parsley leaves.
  12. 12. Rinse the spinach in a colander.
  13. 13. Let the spinach drain.
  14. 14. Roughly chop the spinach.
  15. 15. Carefully drain the potatoes.
  16. 16. Add the spinach to the drained potatoes.
  17. 17. Cover the potato and spinach mixture.
  18. 18. Set the bowl aside.
  19. 19. Heat 3 tablespoons of oil in a pan.
  20. 20. Fry the mushrooms for about 3 minutes.
  21. 21. Season the mushrooms with salt.
  22. 22. Add the mushrooms to the potato and spinach mixture.
  23. 23. Separate the eggs into yolks and whites.
  24. 24. Place the egg yolks in a bowl.
  25. 25. Place the egg whites in a separate bowl.
  26. 26. Beat the egg whites stiffly using a hand mixer.
  27. 27. Mix the egg yolks with quark (a type of fresh cheese).
  28. 28. Add half of the chopped parsley to the egg yolks.
  29. 29. Season the egg yolk mixture with salt.
  30. 30. Season the mixture with pepper.
  31. 31. Season the mixture with nutmeg.
  32. 32. Gently fold the egg whites into the egg yolk mixture.
  33. 33. Transfer the potato mixture into a large baking dish.
  34. 34. Pour the egg mixture over the potatoes.
  35. 35. Gently shake the dish to distribute the ingredients.
  36. 36. Sprinkle the Parmesan cheese over the frittata.
  37. 37. Bake the frittata for about 20 minutes on the middle rack.
  38. 38. Wash the kohlrabi.
  39. 39. Wash the radishes.
  40. 40. Peel the kohlrabi.
  41. 41. Slice the radishes thinly.
  42. 42. Leave the root ends of the radishes on.
  43. 43. Mix 2 tablespoons of oil, 2 tablespoons of sugar, vinegar, and 4 tablespoons of water in a clean bowl.
  44. 44. Grate the kohlrabi roughly into the dressing mixture.
  45. 45. Add the radish slices.
  46. 46. Add the remaining parsley.
  47. 47. Mix everything well.
  48. 48. Season the salad with salt and pepper to taste.
  49. 49. Carefully remove the frittata from the oven.
  50. 50. Divide the frittata onto plates.
  51. 51. Serve the frittata together with the kohlrabi-radish salad.

Nutrition per serving