Quark Tortilla with Celery

Ingredients

• 2 cloves garlic
• 250 g Jerusalem artichoke
• 4 tbsp olive oil
• 8 eggs
• Salt
• 250 g quark
• white pepper
• Nutmeg (freshly grated)
• 1 tbsp Lemon Juice
• 1 bunch parsley
• 1 cucumber

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) with both top and bottom heat.

2. 2.

   Peel the garlic. Peel and dice the artichoke into about 1 cm cubes. Heat the oil in an ovenproof skillet and sauté the artichoke. Add the pressed garlic and cook both for about 5 minutes, turning occasionally.

3. 3.

   Separate the eggs. Beat the whites with a pinch of salt until stiff peaks form. Mix the yolks with the quark. Season with salt, pepper, nutmeg, and lemon juice. Fold in the beaten whites.

4. 4.

   Rinse the parsley, set aside some leaves for garnish, finely chop the rest and fold into the quark mixture. Add this to the skillet and mix briefly with the artichoke. Place the tortilla in the oven and bake for about 20 minutes until golden brown.

5. 5.

   Meanwhile, wash the cucumber and slice it thinly. Arrange on plates and lightly salt.

6. 6.

   Remove the tortilla from the oven, let it cool slightly, transfer it from the pan and cut into pieces. Plate over the cucumber slices and garnish with remaining parsley.