Mexican Vegetable Tortilla

Ingredients

• 1 green bell pepper
• 1 onion
• 1 small can corn
• 2 red chili peppers
• 4 tbsp oil
• 4 eggs
• 50 ml milk
• 80 g flour
• 1 tbsp butter
• Salt
• Pepper
• 4 sprigs thyme

Instructions

1. 1.

   Halve the bell pepper, remove seeds, wash and cut into strips. Peel and finely dice the onion; drain the corn. Heat oil in a fireproof skillet, sauté the onion, add whole chili peppers and bell pepper strips, stir-fry, then fold in the corn.

2. 2.

   Whisk eggs with milk, sift flour, pour over the vegetables, season with salt and pepper, and cook for several minutes. Let butter glide to the edges of the pan, place the pan in a preheated oven at 200°C, brown the surface, and sprinkle thyme leaves.