Remove the peel from the potatoes and slice them. Roast in a frying pan with olive oil for 10 min over medium heat with lid.
In the meantime, rinse and peel the carrot and kohlrabi. Clean and rinse the fennel. Cut everything into fine slices. Remove the skin from the onion and slice finely. Add everything to the potatoes form and roast with the lid closed for another 5 minutes. Then add the peas and roast for another 5 minutes.
Mix the eggs and season with salt, pepper and a pinch of nutmeg. Pour over the potatoes and fry. Later turn to the other side and toast also from the other side until golden brown.
Cut the tortilla like a cake. It goes well with a herb curd dip.
Our tip: It is best to use fresh herbs for a particularly good flavor!
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