Tortilla with rocket and goat cheese

Potatoes, egg and dairy products - this combination results in a high-quality protein mix

© W & B / Meike Bergmann

Ingredients for 4 persons):

700 g potatoes
(waxy variety)
6 eggs
75 g light herb crème fraîche (19% fat)
Salt, pepper from the mill
1 large bunch of rocket
50 g soft tomatoes
(dried, out of the bag)
80 g soft goat cheese (roll)


Cook the potatoes in their skins until they are firm to the bite, allow to cool, peel, cut into slices and spread in a round casserole dish or gratin dish. Preheat the oven to 180 degrees. Whisk eggs and crème fraîche, season with salt and pepper. Remove the coarse stalks from the rocket. Reserve some leaves for the garnish, cut the rest into strips with the soft tomatoes. Spread on the potatoes, pour the egg coating over them. Cut the goat roll into slices and spread on top.

Bake the tortilla in the oven for about 35 minutes. Sprinkle with rocket. Tastes warm as well as chilled.

Preparation time:

about 60 minutes

Per person:

approx. 368 kcal (= 1535 kJ), 19 g protein, 16 g fat, 33 g carbohydrates, 7 g fiber