Summary

Ingredients

• 800 g jacket potato (s)
• 1 bunch spring onion (s)
• 1 medium bell pepper (s), red
• 2 medium carrot (s)
• 1 small Can (s) olives, black, pitted
• 200 g cooked ham
• 4 egg (s) (size L)
• 4 tablespoons milk
• some fat for frying
• salt and pepper
• nutmeg
• 2 cloves garlic, pressed

For the dip:

• 250 g quark
• 3 tablespoon aioli
• 1 pinch (s) sugar
• salt and pepper
• 2 tablespoon heavy cream
• 1 bunch herbs, mixed

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Instructions

1. Cut the boiled and peeled potatoes into slices. Wash, pat dry and prepare the vegetables. Cut the carrots into thin slices and the spring onions into rings. Quarter and core the peppers and cut into small pieces. Cut the ham into thin strips (Julienne cut).
2. Put the frying fat in a large pan, melt it and first sweat the carrot slices, then add the pressed garlic and potatoes. Season with salt, pepper and nutmeg and fry. Then add the spring onions, strips of ham, olives and pieces of pepper to the potatoes and heat.
3. In the meantime, whisk 4 eggs with the milk and set aside. As soon as the tortilla is well heated, pour the entire contents of the pan into a large, flat dish (e.g. pizza tray or casserole dish) and pour the egg milk over the potatoes. Bake the tortilla in the preheated oven at 200 ° C for about 30 minutes.
4. For the quark, mix all the ingredients together and add the chopped herbs. Cool the quark and serve with the tortilla.
5. Divide the tortilla into pieces of cake and eat warm or cold. It is also ideal as an accompaniment to grill dishes or as finger food. Baguette and a dry white or red wine go well with this.