Rainbow potato tortilla
Ingredients
general.ingredients.name | general.ingredients.amount |
---|---|
Frozen potato cubes - we used a mix of grilled sweet, purple and white potato | 600g |
Eggs | 3 |
Milk | 250 ml |
Cream | 250 ml |
Grated Emmental cheese | 50g |
Wheat flour | 50g |
Shallots, diced | 25g |
Baking powder | 1/2 bag (about 5g) |
Butter | for greasing the cake mold |
Salt | to taste |
Black pepper or nutmeg | to taste |
Preparation:
-
Before you begin:
Preheat the oven to 180°C (356°F)
Grease a round cake pan with butter.
-
In a mixing bowl, combine the wheat flour, baking powder, salt, and black pepper or nutmeg.
In a separate container, beat the eggs and mix them with the milk until well combined.
-
Gradually add the egg and milk mixture to the dry ingredients, stirring until you have a smooth batter.
-
Stir in the diced shallot and cream until the mixture is lump-free.
-
Spread the frozen rainbow potatoes evenly in the greased cake pan. Sprinkle the grated Emmenthal cheese over the potatoes.
Pour the liquid batter mixture over the potatoes and cheese.
-
Bake in the preheated oven for about 45 minutes, or until the tart is golden brown and set in the center.
-
Remove from the oven and allow to cool slightly.
Carefully unmold the tart by turning the pan out onto a plate.
Serve hot or cold, and enjoy your delicious rainbow vegetable tart!