Potato Tortilla on Toasted Garlic Bread

Ingredients

• 500 g cooked potatoes
• 1 tsp butter
• 4 eggs
• 1 tbsp Lemon Juice
• nutmeg
• Salt
• Cayenne pepper
• 2 cloves garlic
• 8 slices rye whole‑grain bread
• marjoram (or thyme for garnish)

Instructions

1. 1.

   Peel the potatoes and slice them thinly. Grease a small springform pan with butter and line it with the potato slices.

2. 2.

   Separate the egg whites and beat them to half‑firm peaks. Mix the yolks with lemon juice, nutmeg, salt, pepper, and cayenne pepper; fold in the beaten whites. Spread the egg mixture over the potatoes. Gently tap the pan to distribute evenly.

3. 3.

   Bake in a preheated oven at 160 °C (convection: 140 °C; gas: level 2) for about 50–55 minutes, covering if necessary. Peel and halve the garlic cloves. Toast the bread slices until golden brown. Rub the cut sides of the garlic over the toast. For serving place a slice of tortilla on each piece of bread and garnish with fresh marjoram.