Zucchini Tortilla with Smoked Salmon and Horseradish

Ingredients

• 200 g potatoes
• 250 g zucchini
• 2 red onions
• 1 bunch chives
• 3 eggs (size M)
• 4 tbsp heavy cream
• 30 g freshly grated Parmesan
• Salt
• Pepper
• nutmeg
• 3 tbsp oil
• 80 g smoked salmon
• 40 g horseradish (freshly grated)

Instructions

1. 1.

   Cook potatoes with skins on for 20 minutes. Clean zucchini and slice into rounds. Peel onions and dice them. Slice chives into small ribbons and whisk together with eggs, cream, Parmesan, salt, pepper, and nutmeg.

2. 2.

   Rinse the cooked potatoes, peel them, and slice into rounds. Heat oil in a pan, then fry potatoes and zucchini for 6-8 minutes over medium heat. Add onions, sauté briefly, and season with salt and pepper.

3. 3.

   Pour the egg-cheese-cream mixture over the vegetables and let it set for 2-3 minutes on low heat. Transfer to a preheated oven at 180°C (356°F) on the second rack from the bottom and bake for 10-15 minutes until firm.

4. 4.

   Flip the tortilla onto a cutting board, cut into pieces, and serve with smoked salmon and freshly grated horseradish.