Summary

Ingredients

• 40 g onion (s)
• 120 g zucchini
• 100 g mushrooms
• 1 tablespoon oil, e.g. olive oil
• 2 egg (s)
• 50 ml milk
• salt
• pepper
• 50 g yourt
• 20 g sour cream
• 1 clove garlic
• 2 tablespoon chives, cut into small rolls, finely chopped

Print Recipe Pin Recipe

Instructions

1. Finely dice the onions, halve the courgette lengthways and cut into 5 mm thick slices, possibly halve the mushrooms and also cut into 5 mm thick slices. Sauté the onions in olive oil in a non-stick pan, add the zucchini and mushrooms and fry all over for 3 minutes over a medium heat. Mix eggs with milk, salt and pepper until smooth and pour into the pan. Fry lightly over medium heat and let set almost completely, turn and fry briefly on the second side. In the meantime, stir in yoghurt, sour cream, a pressed clove of garlic and chives, season with salt and pepper. Serve the tortilla with the sauce.
2. The tortilla, cut in diametermonds, is also suitable as a starter for 4 -6 people.