Potato-carrot-tortilla with vegan mayo

Recipe by Nicole Hofen

Total cooking time (incl. resting time): approx. 40 min.

Allergen: egg

What’s needed in the kitchen: Tools: Blender


In the Benoo kit:

Sunflower seeds, Potatoes, Carrots, Onions, Eggs

What you need at home:

Dried thyme (optional), Water, Rapeseed Oil, Oil, Apple vinegar, Salt, Pepper, Sugar



#1: Vegan Mayo

Grind the sunflower seeds with water in the blender. During the blending, add the amount of oil you find necessary so that it turns into a smooth thick paste.

Take the mayo out of the blender, add the vinegar, the salt, and the sugar. Stir and put it in the fridge till serving.

#2: The tortilla

Peel the potatoes, clean and cut them into fine slices. Heat one tablespoon of oil in a pan and fry the potatoes under medium heat for 10 minutes.

Peel the carrot and the onions. Slice the carrots finely and dice the onions. Add both and one tablespoon of oil to the potatoes and fry everything for another 10 minutes. 

Mix the eggs with salt, pepper, and thyme (optional) and add them to the pan. Reduce the heat, put a lid on and let it cook for another 10 minutes.


Video (coming soon)

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