POTATO TORTILLA WITH SUNFLOWER SPROUTS
Lovely lunch right which is also good cold. Good as it is, at the buffet table, or together with a piece of meat.
Cuisine: European
Serves: 4
Cook time: 
Total time: 
Ingredients
  • 500 g of potatoes
  • 2 yellow onions
  • Butter
  • 1 cup Kitchen whipped cream
  • 6 eggs
  • 1 tsk salt
  • 1 pinch black pepper
  • 1 dl solrosskott
Instructions
  1. Peel and slice the potatoes and onions. Fry first the onion in butter in a large skillet. Take it up and fry the potatoes over low heat about 10 minutes. Add the onion to the potato pan. Season with salt and pepper. Whisk eggs and cream. Pour the batter into the pan. Lift the potatoes so that the batter can run down. Cook until the omelette sets. Sprinkle with sunflower sprouts. Serve with salad and bread.