Tortilla with California Prunes
Preparation
25
minutes
Servings
4
persons
Nutrition
215
calories
Ingredients
400 g potatoes150 g SUNSWEET prunes
1 fennel bulb
1 onion
8 large eggs
3 tbsp olive oil
5 tbsp milk
Salt, pepper
Cayenne pepper
Instructions
- Skin potatoes, rinse and cut into thin slices. Peel onions and cut into fine strips. Clean fennel, placing fennel greens aside, rinse and cut into fine strips.
- Heat olive oil on a non-stick pan. Braise potatoes, onion and fennel lightly for about 12-15 minutes and season with salt pepper.
- Preheat the oven to 180 °C (Gas: 2-3, Convection: 160° C). Whisk eggs and milk and season with salt, pepper and cayenne pepper. Pour over the potato mixture and fry until the bottom is golden brown. Place the prunes into the egg cream. Put the pan in the oven and bake tortilla for 10-15 minutes until the top is golden brown and the egg mixture sets.
- Rinse fennel greens and chop roughly. Slide tortilla carefully off the pan on a chopping board and cut into small pieces. Sprinkle with fennel greens and serve.
Recipe Categories
Canapes and Savoury Snacks, LP Gluten Free, Starters and Appetizers,
