Zucchini Tortilla
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g zucchini
- 150 g leeks
- 2 cloves garlic)
- 6 egg (s)
- 2 teaspoons parsley, chopped
- 1 teaspoon thyme, dried, rubbed
- 2 tablespoon mineral water
- salt and pepper
- 200 g cherry tomato (s)
- 1 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Wash the zucchini, halve depending on the size and cut into thin slices. Clean and wash the leek and cut into thin rings. Finely dice the garlic cloves.
- Heat 1 tablespoon of olive oil in an ovenproof pan (24 cm). Fry the zucchini slices, leek rings and garlic cubes until al dente.
- In the meantime, whisk the eggs with the herbs, mineral water, salt and pepper. Halve the cherry tomatoes.
- Pour the egg mixture over the vegetables, smooth everything out, spread the cherry tomatoes on top and cover and let set for about 10 minutes over medium heat. Meanwhile preheat the oven to 200 ° C (top / bottom heat). Place the pan without the lid on the 2nd rack from the bottom in the oven and bake the tortilla for about 7 minutes.
- Carefully turn the baked tortilla out onto a large plate (place the plate on the pan and turn it over together) and turn it again (proceed as before with the pan, but with two plates) so that the tomatoes are on top.
- The tortilla is suitable for 2 people as a vegetarian main course, for 4 people as a warm starter or cut into 8 pieces for a buffet.
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