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18 19
Tortilla’s en kwarteleieren
20 minuten 12 minuten 6
Ingrediënten
500 g gekookte
aardappelen
1 gehakte rode ui
1 gehakt knoflookteentje
100 g gehakte gekonfijte
tomaten
½ bosje fijngehakt basilicum
6 eieren
50 g geraspte parmezaan
10 cl olijfolie
12 kwarteleieren
Zout en peper uit het
molentje
6 inox ringen van 6 cm
diameter
Bereidingswijze
Schil en snijd de aardappelen in kleine blokjes.
Meng met de ui, de knoflook, de tomaten en de
basilicum.
Klop de eieren en breng op smaak. Giet ze op de
aardappelen en bind ze met de parmezaan.
Breng op smaak.
Schakel het toestel in en laat de planchaplaat
voorverwarmen.
Vet de planchaplaat in.
Vet de binnenkant van de inox ringen in en leg ze op
de planchaplaat.
Leg het mengsel met de aardappelen in elke ring, 2 cm
hoog.
Laat dat 2 minuten bakken en haal het daarna
voorzichtig uit de ringen.
Draai de tortilla’s om en bak opnieuw 2 minuten.
Zet de warme bereidingen aan de kant en herhaal de
handeling tot alle bereiding op is.
Breek de kwarteleieren op de lichtjes ingeoliede
planchaplaat en bak gedurende 1 à 2 minuten.
Breng op smaak tijdens het bakken.
Dresseer op elke tortilla een kwartelei zoals een
spiegelei.
Dien warm op.
220 °C
Suggestie:
Maak een rucolasalade
bijgekruid met
balsamicoazijn en leg
enkele bladen onder het
kwartelei.
Plancha
10


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