Master chef
Utensils
Apron
baking paper
Bowl
Oven mitts
Paring knife
Sieve
Teaspoon
Timer
Whisk
Cutting board
Kitchen scales
Cooling rack
Fluted pie pan
Mandolin
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
To prepare
Line the baking tray (approx. 32 cm Ø) with baking paper.
Vegetables
Drain the artichokes and peppers. Halve the artichokes and place them cut side down on the prepared tray. Roughly chop the peppers, slice the unpeeled potatoes into approx 2 mm thick slices. Add the potatoes and peppers to the bowl. Peel the onion and garlic, finely chop both,add to the potatoes, mix, season, and spread over the artichokes.
Topping
Beat the eggs and cream cheese together well, then season with salt.
Pour the mixture over the potatoes.
To bake
Approx. 35 mins. on the bottom shelf of an oven preheated to 220 °C. Remove from the oven, tip the tortilla onto a plate.
To serve
Tear the parsley leaves into pieces and scatter over the tortilla.
| Serve with: | Salad |
|---|
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