Sweet potato tortilla
Bio-Owner (Class M)
Ingredients · Servings 8
- 600 g of waxy potatoes
- 800 g sweet potato
- 8 Bio-No
- 70g Italian hard cheese
- 8 tablespoons of milk
- Salt
- Pfeffer
- Nutmeg
- 6 sprigs of parsley
- 4 Kill
Method · 1 h
- Scrub 600g of waxy potatoes and cover them in a large pot with plenty of cold, salted water. Bring to a boil, cover, and cook for 5 minutes. Add 800g of sweet potatoes and cook for another 15 minutes. Drain and let cool completely.
- Blend 8 medium eggs with 70g grated Italian hard cheese (e.g., Parmigiano Reggiano) and 8 tablespoons of milk in a measuring cup using an immersion blender. Season with salt, pepper, and freshly grated nutmeg. Finely chop the leaves from 6 sprigs of parsley and mix them into the egg mixture.
- Peel the potatoes and slice them. Heat 4 tablespoons of oil in a non-stick frying pan (28 cm diameter). Fry the potato slices on all sides until golden brown, then season with salt and pepper. Spread the potato slices evenly in the pan and pour the egg mixture over them. Wrap the pan handle tightly with aluminum foil. Place the pan on a wire rack and bake in a preheated oven at 180°C (160°C fan-assisted) on the middle rack for 20-30 minutes, or until set.
- Let the tortilla cool in the pan for 10 minutes. Then loosen it from the sides of the pan and carefully slide it onto a plate. Let it cool completely and cut it into 5 x 5 cm squares. Place them in paper cups and serve sprinkled with chopped parsley.
Italian hard cheese (grated, e.g. Parmigiano reggiano)
Nutmeg (freshly grated)
