🍄 Crispy Mushroom Tortilla with Rosemary

Name: Crispy Mushroom Tortilla with Rosemary
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g Medium potatoes (peeled and diced); 250 g Champignons (sliced); 4 Stk Eggs (Size M); 60 ml Cooking oil (e.g., sunflower oil); 2 Zweige Fresh rosemary (chopped); 5 g Salt; 1 g Black pepper

480 kcal · 30 min · 4 servings

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Ingredients

400 g Medium potatoes (peeled and diced)
250 g Champignons (sliced)
4 Stk Eggs (Size M)
60 ml Cooking oil (e.g., sunflower oil)
2 Zweige Fresh rosemary (chopped)
5 g Salt
1 g Black pepper

Instructions

1. Boil water in a pot and cook the diced potatoes in salted water for 8 minutes. Drain the water.
2. Heat the oil in a 20 cm pan over medium heat. Fry the mushrooms and rosemary for 5 minutes until golden brown.
3. Add the cooked potatoes to the pan and season with salt and pepper. Mix everything well.
4. Whisk the eggs in a bowl and pour over the potato mixture. Stir gently to distribute the eggs evenly.
5. Cook the tortilla over medium heat for 6 minutes until the bottom is set.
6. Place a large plate over the pan and flip the tortilla. Slide it back into the pan and cook for another 4 minutes.
7. Remove the tortilla from the pan, cut into eight pieces, and serve warm.

Nutrition per serving

kcal: 480
Protein: 22 g · Fett/Fat: 32 g · Carbs: 28 g