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🍽️ Tortilla de horno con tomate y mozzarella

505 kcal · 30 min · 4 raciones

Ingredientes

• Eggs 12 unidades
• Salt pizca
• Pepper, black ground pizca
• Nutmeg, ground 0.5 cdta
• Garlic cloves 1 unidades
• Organic lemons 0.5 unidades
• Olive oil 4 cda
• Mozzarella 2 unidades
• Basil, fresh 20 g
• Vine tomatoes 3 unidades
• Balsamic cream 1 cda

Preparación

1. 1. Preheat the oven to 190 degrees fan-forced.
2. 2. Whisk the eggs in a medium bowl.
3. 3. Season the egg mixture with salt, pepper and grated nutmeg.
4. 4. Peel the garlic clove and press it finely through or chop it small.
5. 5. Grate the lemon zest finely.
6. 6. Add the garlic and lemon zest to the egg mixture.
7. 7. Heat two tablespoons of olive oil in a pan.
8. 8. Pour the egg mixture into the hot pan.
9. 9. Let the omelet set over high heat for about three to four minutes.
10. 10. Stir the omelet once or twice while doing so.
11. 11. Slice the mozzarella into thin slices.
12. 12. Tear one third of the mozzarella into small pieces with your hands.
13. 13. Stir the mozzarella pieces into the still half-liquid omelet.
14. 14. Pluck the basil leaves from the stems.
15. 15. Add one third of the basil leaves to the omelet.
16. 16. Slice the tomatoes into thin slices.
17. 17. Topp the omelet with the tomato slices.
18. 18. Distribute the remaining mozzarella slices on the omelet.
19. 19. Place the pan in the oven for about 15 minutes.
20. 20. Take the omelet out of the oven.
21. 21. Let the omelet cool down briefly.
22. 22. Drizzle the finished omelet with some olive oil.
23. 23. Add some balsamic vinegar.
24. 24. Season the omelet finally with salt and pepper.
25. 25. Garnish the omelet with the remaining basil leaves.
26. 26. Serve the omelet directly.

Nutrición por ración

• kcal: 505
• Protein: 33 g · Fett/Fat: 38 g · Carbs: 8 g