Crispy Potato and Cheese Tortilla

This simple, quick tortilla is golden brown and crispy on the outside and wonderfully creamy on the inside. With a fresh, vegetarian filling, it becomes the perfect light dish – full of flavor and nutrients.

Effect on the 3 constitutions

Lung (Wind): Warming and stabilizing, well-balancing
Tripa (Fire): Fresh and slightly cooling due to vegetables & spinach
Beken (Earth/Water): Lighter and easier to digest than classic versions

Fruity basil pesto with green:ANGEL You read Crispy Potato and Cheese Tortilla 1 minute Further Pink Cheesecake Waffles with Beetroot Power

Produkte im Rezept

Split

Ingredients (for 2 servings)

50 g cauliflower (finely grated)
1 medium potato (finely grated)
1 handful grated mozzarella
2 eggs
Salt & pepper to taste

For the filling:

Mozzarella (sliced)
Fresh spinach
½ bell pepper (cut into thin strips)
2–3 mushrooms (sliced)
1 tsp green:ANGEL (optional)
1 tbsp sulfo:PLUS (optional)

Preparation

Finely grate the cauliflower and potato and squeeze out well to remove excess moisture. Mix with the eggs, grated mozzarella, salt and pepper.
Spread the mixture flat in a non-stick pan with a little oil over medium heat and fry until golden brown on both sides, creating a firm, crispy base.
Briefly sauté the bell pepper and mushrooms in the pan until they are slightly softened.
Next, top one half of the tortilla with mozzarella, vegetables and fresh spinach. Fold over the other half and heat briefly until the cheese has melted.
Serve warm and enjoy.