Tortilla with Coarse Vegetables

Name: Tortilla with Coarse Vegetables
Yield: 4 servings
Cuisine: Mediterranean, Spanish
Ingredients: 1 tsp colza oil; 4 fresh parsley Roots In Smaller Pieces; 4 carrots Roots In Smaller Pieces; 2 tsp coarse salt; 4 eggs; 150 ml milk; 1½ tsp corn starch; 100 g Grated Arla Lactofree Cheddar Cheese; 250 g cherry tomatoes In Small Cubes; 1 red onion In Very Finely Chopped Pieces; 2 tbsp Sweet Chilli sauce; 1 handful Fresh fresh basil Leaves; 240 g Coarse Rye Stale Bread

The Spanish tortilla is a delicious omelette with fillings, such as potatoes. We have chosen to include root vegetables.

Instructions

Step 1

Let the oil warm in a large pan (about 21 cm in diameter).

Step 2

Fry the parsley roots, carrots and onions with warm heat and stirring for approximately 2 minutes and then on an even heat.

Step 3

Add salt. Beat eggs, milk, corn starch, cheese and salt together.

Step 4

Pour the egg mixture over the vegetables and mix gently around. Cook the tortilla on a low heat and under a cover for approximately 15 minutes.

Step 5

For Tomato Salsa - Mix all the ingredients together and place the salsa in the refrigerator for at least 15 minutes. Taste.

Step 6

Serve the tortilla in the pan with tomato salsa and rye bread."

Enjoy!

Ingredients

Colza oil	1 tsp
Fresh parsley Roots In Smaller Pieces	4
Carrots Roots In Smaller Pieces	4
Coarse salt	2 tsp
Eggs	4
Milk	150 ml
Corn starch	1½ tsp
Grated Arla Lactofree Cheddar Cheese	100 g
Cherry tomatoes In Small Cubes	250 g
Red onion In Very Finely Chopped Pieces	1
Sweet Chilli sauce	2 tbsp
Fresh fresh basil Leaves	1 handful
Coarse Rye Stale Bread	240 g

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