Potato and Vegetable Tortilla
Typical Spanish tortilla for a satisfying meal with lots of crunchy vegetables, quick to make even for inexperienced cooks.
Ingredients
- 300 g large zucchini (1 large zucchini)
- 150 g small red bell peppers (1 small red bell pepper)
- 150 g small yellow bell peppers (1 small yellow bell pepper)
- 80 g large white onions (1 large white onion)
- 2 cloves garlic
- 125 g large potatoes (1 large potato)
- 4 sprigs thyme
- 4 eggs
- 2 tbsp milk (1.5% fat)
- 4 tbsp mineral water (with carbonation)
- Salt
- Pepper
- 1 tbsp Olive Oil
Instructions
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1.
Wash the zucchini, trim, halve lengthwise and slice thinly lengthwise. Then slice crosswise into strips.
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2.
Halve the bell peppers, remove the seeds, wash and slice into thin strips.
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3.
Peel the onion and garlic. Halve the onion and slice into thin rings. Crush the garlic with a garlic press.
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4.
Wash, peel and thinly slice the potato using a vegetable peeler.
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5.
Wash the thyme, shake dry and strip the leaves from the stems. Place about 3/4 of them in a small bowl.
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6.
Add eggs, milk, mineral water, salt and pepper. Whisk everything well with a fork.
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7.
Heat the oil in a large non-stick pan. Cook the zucchini, peppers, onion and potato in it, turning occasionally, over medium heat for 4-5 minutes.
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8.
Add the garlic and fry for another 1-2 minutes.
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9.
Pour the thyme-egg mixture over it and let it set (thicken) over low heat. Sprinkle with the remaining thyme and serve.
