Almond cake with potatoes and tomato salad

Ingredients for Almond cake with potatoes and tomato salad

Instructions for Almond cake with potatoes and tomato salad

To prepare the Almond cake with potatoes and tomato salad recipe, please follow these instructions:

Egg Cake: * Turn on the oven at 200º.
* Season onions and curry in half of the oil.
* Put squash, pepper and potatoes in the tern on the forehead and sweat for a couple of minutes.
* Add water and put a lid on the forehead. * Boil until the water is evaporated and the potatoes are tender.
* Stir eggs and milk together with salt, pepper and baking soda.
* Bring the rest of the oil and pour the egg over the vegetables.
* Place the pan in the oven and behind the egg cake finished approx. 15 minutes.
* Cut the bulb over the egg cake.
* Server with coarse bread and tomato salad.

Tomato Salad:
* Cut the tomatoes into slices and chop smoothly.
* Mix the dressing and pour it over the tomatoes. Let the salad pull in a refrigerator.

tips:
Energy distribution: Protein: 15.2% Fat: 29.0% Carbohydrate: 55.8%