Vegetable Tortilla

Peel the potatoes and slice them. Roast in a frying pan with olive oil for about 10 min over medium heat with lid.

In the meantime, rinse the carrot and kohlrabi and remove the skin. Clean and rinse the fennel. Cut everything into fine slices. Remove the skin from the onion and slice finely. Add everything to the potatoes form and roast with the lid closed for another 5 min. Later stir in the peas and roast for another approx.

5 min.

Mix the eggs and season with salt, pepper and a pinch of nutmeg.

Pour over the potatoes and fry. Then turn to the other side and toast until golden brown, also from the other side.

Cut the tortilla like a cake. Serve with a herb curd dip.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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