(Recipe) Sauerkraut Tortilla with Carrot & Crispy Bacon

Instructions

Preheat the oven to 170°C (340°F). Drain the sauerkraut in a sieve and gently press out excess moisture. Peel the carrots and slice them diagonally into pieces about ½ cm thick. Slice the onions into thin half rings.

Crack the eggs into a large bowl and whisk them until smooth. Add the curry powder and season to taste.

Heat 3 tablespoons of olive oil in a large frying pan over medium heat. Add the onions and cook for about 3 minutes until they begin to soften. Stir in the sliced potatoes and cook for 5 minutes, stirring regularly so they do not stick. Add the carrot slices and cook for another 3 minutes, stirring occasionally.

Mix in two-thirds of the sauerkraut and cook for 2 more minutes. Pour the egg mixture evenly over the vegetables and transfer the pan to the oven. Bake for about 20 minutes, or until the tortilla is fully set and golden on top.

Before serving, top the tortilla with the remaining sauerkraut, crispy bacon, and one-third of the arugula. Toss the rest of the arugula with 1 tablespoon of olive oil and serve it alongside the tortilla for a fresh contrast.

Enjoy warm.