Potato & Vegetable Tortilla
Firm, sliceable potato tortilla softened on the hob and set in the steam oven, with hidden grated carrot. One pan plus the steam oven, about 40 minutes (mostly passive), for 5 adults. Superb cold — your best work lunch.
One pan + steam oven · ~40 min (mostly passive) · serves 5 adults Firm, sliceable and superb cold — your best work lunch. No onion/garlic. Cooked unsalted for the kids; salt the adults’ share at the end.
Ingredients
- 7 medium eggs
- 625 g waxy potatoes, thinly sliced
- 1 large leek, sliced
- 1 large carrot, grated (hidden)
- 4 tbsp olive oil
- 40 g cheddar or parmesan, grated
- ½ tsp salt + pepper, to finish (added at the end, after the children’s portions are set aside)
- 2 heads broccoli + 4 carrots (plain steamed veg)
Method — by station
Soften the potato in a pan on the hob, then move it into the steam oven (in an ovenproof dish) to set. The plain veg steam alongside in the same run. Nothing is salted in the pan.
🍳 On the hob — covered pan (low heat, ~15 min)
- Warm the oil over low heat. Add the potato and leek, cover, and cook gently ~15 min until tender but not browned. Stir once or twice.
🥣 Bowl
- Beat the eggs with the grated carrot, cheese and a little pepper — no salt yet.
- Tip the softened potato and leek into the egg; stir gently.
🔥 Steam oven — Dampf (pure steam) · 100 °C · 100 % humidity (~18–20 min)
Steam oven — no preheat needed; set it going from cold.
- Pour into a solid ovenproof dish. Setting: Dampf (pure steam) 100 °C, 100 % humidity. Steam ~18–20 min, until just firm in the centre (no wobble when you nudge the dish).
- Put the broccoli and carrots in a perforated tray at the same time — same settings, they steam alongside, unseasoned.
🍱 Assembly
- Cut and set aside the baby’s and children’s wedges first — unsalted.
- Salt and pepper the rest lightly. Cool, slice into wedges, box each portion with the steamed veg — including your work portion.
Notes
- 7 medium eggs to 625 g potato keeps it potato-led but firmly bound — wedges hold together cold, in the box and in small hands. Pack the mix down evenly in the dish so it slices cleanly.
- Travels better than anything else here — eat cold or reheat in the steam oven, lid off, ~10 min.
- A mandoline makes fast, even potato slices. Keeps 3 days.
- Go by firmness, not the clock: it’s done when the centre no longer wobbles.
- If you prefer a browner top, switch to Combigaren + Heißluft: 180 °C, 10 % humidity, ~5 min at the end — but pure steam keeps it tender for the kids.
Changelog
- v1 — first version.