Chop the onions finely. Cut the potatoes into slices. Remove the outer leaves of the cabbage and cut the cabbage finely. Heat the oil on a pan that can withstand the oven. Stir bacon, onion, pressed garlic, potatoes and cabbage in the pot and slightly brown them. Sear until the cabbage collapses. Add the vinegar and let it evaporate.
Whisk eggs with milk and season with salt and pepper.Pour the egg mass on the pan and turn it around so that the mass is distributed. Place the pan in the oven at 200 degrees and bake the tortilla for approx. 15 minutes until firm and golden.
Stir yogurt with squeezed garlic and season with salt and pepper.
Cut the tomatoes into small pieces. Cut the onion into thin slices. Pick the leaves off the basil. Turn tomatoes with onion and basil and season with salt and pepper.
Serve tortilla with tomato salad, garlic dressing and rye bread.
Energy: 3119 kJ (742.6 kcal).
Carbohydrate: 123.5 g.
Fat: 19.3 g, of which saturated fat is 5.5 g
This post was published on January 6, 2020 9:44 pm