Carrot, pumpkin and cheese tortilla
with a red cabbage, radish, lime and coconut salad
Our own take on the classic of the Spanish cuisine features an unusual but surprisingly delicious carrot- and pumpkin filling. This omelette makes the perfect dish for a quick and light lunch or dinner.
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Nice and quick!
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Gluten-free
Preparation time:
30 min.
Difficulty level:
Easy
Allergens:
milk, egg, sesame
Utensils:
Ingredients
Carrot
Pumpkin
Red onion
Garlic
Egg
Red cabbage
Radishes
Agave syrup
Lime
Shredded coconut
Mahón cheese
Arugula
Mix of seeds
Vegetable seasoning
Sweet red pepper powder
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
1975
473
30
8
38
13
8
21
349
257
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Wash all the vegetables. Peel the pumpkin and remove the seeds from the centre. Cut it into small cubes of about 1/2cm. Peel and slice the carrot. Finely chop the garlic.
2.
Heat a tablespoon of oil in a frying pan and sauté the garlic for 1 minute until it begins to brown. Add the pumpkin and carrot and season with the mix of spices. Add salt and pepper to taste. Let it cook for 8-10 minutes until the vegetables are soft. Add 2 tablespoons of water halfway through the cooking time and let the liquid evaporate.
3.
Cut the cabbage, onion and radishes into slices. Soak the cut onion in warm water and salt for at least 10 minutes. Drain the water and set aside.
4.
Beat the egg in a bowl, add the paprika powder and season to taste. Once the liquid from the vegetables has evaporated, add the egg to the pan and lower the heat to medium heat. When the edges are golden, place a plate on the pan and turn it upside down so the tortilla is on the plate. You can now easily slide it back in the pan and cook the other side. Let it cook for another 2 minutes and then add the shredded cheese. Turn on the oven on grill mode and place the pan inside. Leave the oven open and the handle outside. Brown the top of the tortilla until the cheese is gratin.
5.
Squeeze the juice of the lime and mix it with the agave syrup and 2 tablespoons of olive oil. Season to taste and beat it with a fork until it's well mixed. Mix the arugula, cabbage, onion and radishes in a bowl with the dressing and shredded coconut.
6.