This Danish potato cake resembles a stuffed omelette.
Ingredients
-
500 grams of potatoes
-
100 grams of lamb’s lettuce
-
250 grams cherry tomatoes
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2 tablespoons liquid margarine
-
75 grams of shrimp
-
2 eggs
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2 tablespoons semi-skimmed milk
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pepper
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2 tablespoons salad dressing, 25% oil
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vinegar
-
6 sprigs of chives
Preparation
- Peel the potatoes and boil them in a little water until tender.
- Wash the lamb’s lettuce and drain well.
- Wash the tomatoes and cut them in half.
- Cut the potatoes into slices.
- Heat the margarine and brown the potatoes in it.
- Sprinkle over the shrimp.
- Beat the eggs with the milk and some pepper.
- Pour the eggs over the potatoes and let them set.
- Make a dressing of the salad dressing, the vinegar and some pepper and mix this with the lamb’s lettuce and tomatoes.
- Wash the chives and cut the blades into small pieces. Sprinkle the chives over the potatoes. Add the salad.
Allergy info
Check the label for the use of margarine.
Number of persons
2
Duration
30+ minutes
| Energy |
460 kcal |
|---|---|
| Egg white |
20 grams |
| Carbohydrates |
45 grams |
| Fat |
20 grams |
| Saturated fat |
3 grams |
| Fiber |
7 grams |
| Salty |
1.4 grams |
