Spanish Vegetable Tortilla

Name: Spanish Vegetable Tortilla
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Spanish
Ingredients: 2 onion; 1 zucchini; 2 el traditional olive oil; 225 g chilled potato slices bag of 450; 75 g carrot julienne bag of 150 g; 6 medium sized egg; 50 ml semi skimmed milk; 50 g grated mature 30 cheese

Tortilla with potato, onion, carrot and zucchini.

Ingredients

Directions

Cut the onion into thin rings and the zucchini into thin slices.
Heat the olive oil in a non-stick frying pan and gently fry the onion rings in 5 min.
Heat the potato slices on a plate for 5 minutes in the microwave at 700 watts. Divide the potato, carrot and zucchini in layers over the onions.
Beat the eggs with the milk and season with (freshly ground) salt and pepper. Pour the egg mixture over the vegetables.
Turn the frying pan around a number of times to distribute the egg mixture well over the pan. Sprinkle the cheese over the egg mixture.
Put a lid on the frying pan and let the vegetable omelet in about 20 minutes until tender and golden brown.
Place a large plate on the vegetable omelette and hold it firmly, while you turn over the frying pan with contents.
Place another large plate on top of the omelet and turn over again. Cut the vegetable tortilla into quarters and serve immediately.