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🍳 Crispy Potato and Vegetable Tortilla

335 kcal · 30 min · 4 servings

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 garlic cloves
• 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

1. 1. Wash the zucchini thoroughly.
2. 2. Cut the zucchini in half lengthwise.
3. 3. Slice the zucchini halves into thin rounds.
4. 4. Cut the zucchini slices crosswise into thin strips.
5. 5. Halve the bell peppers.
6. 6. Remove the seeds and white pith from the bell peppers.
7. 7. Rinse the deseeded bell peppers.
8. 8. Cut the bell peppers into thin strips.
9. 9. Peel the onion.
10. 10. Peel the garlic.
11. 11. Halve the onion.
12. 12. Slice the onion halves into thin rings.
13. 13. Press the garlic through a garlic press.
14. 14. Wash the potato.
15. 15. Peel the potato.
16. 16. Shave the potato into very thin slices using a vegetable peeler.
17. 17. Wash the thyme sprigs.
18. 18. Shake the thyme sprigs dry.
19. 19. Strip the thyme leaves from the stems.
20. 20. Place about three-quarters of the thyme leaves into a small bowl.
21. 21. Add the eggs to the bowl with the thyme leaves.
22. 22. Add the milk to the bowl.
23. 23. Add the sparkling water to the bowl.
24. 24. Season the mixture with salt.
25. 25. Season the mixture with pepper.
26. 26. Whisk everything well with a fork.
27. 27. Heat the oil in a large non-stick frying pan.
28. 28. Add the zucchini strips to the hot pan.
29. 29. Add the pepper strips to the pan.
30. 30. Add the onion rings to the pan.
31. 31. Add the potato slices to the pan.
32. 32. Cook the vegetables over medium heat for 4 to 5 minutes.
33. 33. Turn the vegetables frequently while cooking.
34. 34. Add the pressed garlic to the pan.
35. 35. Fry the garlic for another 1 to 2 minutes.
36. 36. Pour the thyme-egg mixture over the vegetables in the pan.
37. 37. Let the tortilla set over low heat.
38. 38. Sprinkle the finished tortilla with the remaining thyme leaves.
39. 39. Serve the tortilla immediately.

Nutrition per serving

• kcal: 335
• Protein: 21 g · Fett/Fat: 19 g · Carbs: 18 g