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🍽️ Pak Choi Tortilla and Small Herb Salad with Pomegranate Seeds

492 kcal · 30 min · 4 servings

Pak Choi Tortilla and Small Herb Salad with Pomegranate Seeds Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 200 °C (convection). Wash the potatoes thoroughly, peel them, cut them into small cubes and bring them to a boil in a pot with salted water. Cook over medium heat for about 5 minutes. Drain and let them drain well.
  2. 2. Cut the shallot in half, peel it and cut it into small cubes. Wash the Pak Choi and cut it into thin strips. Rinse the lemon with hot water, grate about 1 teaspoon of zest finely, then halve it and squeeze out the juice.
  3. 3. Heat 2 tablespoons of oil in a pan over high heat and fry the potatoes and shallots for about 4 minutes until the potatoes are golden brown. Add 1 tablespoon of oil and the Pak Choi and fry everything for another approx. 2 minutes while stirring constantly. Season with salt and pepper.
  4. 4. Mix the eggs, the crème fraîche and the lemon zest in a bowl and season everything with salt and pepper. Distribute the potato-Pak Choi mixture evenly in a round baking dish or springform pan and pour the egg mixture over it. Let the tortilla set in the oven for approx. 15–20 minutes.
  5. 5. Wash the herbs, shake them dry and pick the leaves off the stems. Halve the pomegranate and release the seeds by tapping them with a spoon.
  6. 6. Whisk honey, olive oil and 2 tablespoons of lemon juice in a bowl. Season with salt and pepper. Add the herbs and the pomegranate seeds and mix everything well.
  7. 7. Take the tortilla out of the oven, let it cool briefly and cut it into pieces. Serve it together with the herb-pomegranate salad. Enjoy your meal!

Nutrition per serving