Wintery Tortilla

Ingredients

• 800 g sweet potatoes (firm‑cooking variety)
• 150 g parsley root
• 150 g celeriac
• 1 small cauliflower
• 500 g broccoli
• 600 ml Milk
• 6 Eggs
• 200 g Emmental cheese (grated)
• 2 tbsp fresh coarsely chopped garden herbs
• 1 tbsp horseradish
• Salt
• pepper (from grinder)
• 150 g breakfast bacon
• 100 g chopped hazelnuts

Instructions

1. 1.

   Bring plenty of water to a boil in a large pot.

2. 2.

   Peel the sweet potatoes, cut into slices; peel and dice the parsley root and celeriac into 0.5–1 cm cubes.

3. 3.

   Trim the cauliflower and broccoli, cut both into small florets.

4. 4.

   Boil the sweet potato slices for 6 minutes; after 2 minutes add the celeriac and parsley root, then add the broccoli and cauliflower and cook another 3–4 minutes. Drain and shock in ice water, then drain again.

5. 5.

   Preheat the oven to 175 °C (fan). Grease a baking dish.

6. 6.

   Whisk together milk, eggs and grated cheese. Season with herbs, horseradish, salt and pepper.

7. 7.

   Slice the bacon into strips and fry it in a pan without added fat until crisp. Add the vegetables and hazelnuts, stir briefly, then transfer to the greased dish. Pour the egg‑milk mixture over the top and bake for 40–50 minutes until golden brown.