Vegetable tortilla pumpkin spinach

Name: vegetable tortilla pumpkin spinach
Cook time: 25 min
Total time: 60 min
Yield: 6
Ingredients: 4 solid potatoes; 2 toe garlic; 3 el traditional olive oil; 300 g fresh leaf spinach; 1 Red pepper; 450 g frozen pumpkin; 6 medium sized egg

Vegetarian oven dish with spinach and pumpkin.

Ingredients

Kitchen Stuff

1 baking dish (25 x 30 cm)
1 baking paper

Directions

Preheat the oven to 175 ° C.
Cut a piece of parchment paper as large as the baking dish and cover the bottom.
Peel the potatoes and cut into 1 cm cubes. Cook them for 8 minutes in water with salt. Drain and distribute over the baking dish.
Cut the garlic into slices. Heat the oil in a wok. Fry the garlic and add the spinach in parts. Let it shrink and scoop into a sieve.
Using a spoon, push out as much moisture as possible from the spinach and collect it. Spoon the spinach in the baking dish.
Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife. Cut the red pepper into strips.
Divide the pepper and the pumpkin over the spinach.
Beat the eggs with the spinach water. Season with salt and pepper. Pour over the vegetables.
Fry the tortilla in the oven for about 35 minutes until golden brown and done. Serve hot or cold.

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Nutrition

210Calories

Sodium4% DV85mg

Fat15% DV10g

Protein20% DV10g

Carbs6% DV19g

Fiber12% DV3g

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