Courgette-pepper tortilla

Name: Courgette-pepper tortilla
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Vegetable onion (200 g); 500 g red and yellow peppers; 400 g Courgette; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp dried oregano; 4 Eggs (size M); 1/4 l Milk; 125 g Schmand; 7-10 Tbsp Marjoram

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Vegetable onion (200 g)
500 g red and yellow peppers
400 g Courgette
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp dried oregano
4 Eggs (size M)
1/4 l Milk
125 g Schmand
7-10 Tbsp Marjoram

Directions

1
Peel and chop the onion. Clean, wash and cut the bell peppers into small pieces. Clean, wash, halve and slice the zucchini. Heat the oil in a medium ovenproof pan. Brown the onion, bell pepper and zucchini. Season with salt, pepper and oregano.
2
Mix eggs, milk and sour cream. Season with salt and pepper. Pour the egg milk over the vegetables and let it stand in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for 30 minutes. Remove the tortilla, let it cool down and cut it into pieces. Arrange the tortilla on a plate and serve garnished with marjoram
3
Waiting time approx. 1 hour