Tomato tortilla from the oven

Name: Tomato tortilla from the oven
Cook time: 30 min
Total time: 30 min
Yield: 3
Ingredients: 5-6 medium-sized tomatoes (about 500 g); 1 big onion; 2 TABLESPOONS Olive oil; 11/2-2 Tsp Tomato and mozzarella seasoning; 4 eggs, 8 tablespoons of milk; 7-10 Tbsp white pepper; 75 g Sheep or feta cheese; 125 g Mozzarella; 1 sprig of rosemary; 8-10 black olives; 7-10 Tbsp Basil

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 3

5-6 medium-sized tomatoes (about 500 g)
1 big onion
2 TABLESPOONS Olive oil
11/2-2 Tsp Tomato and mozzarella seasoning
4 eggs, 8 tablespoons of milk
7-10 Tbsp white pepper
75 g Sheep or feta cheese
125 g Mozzarella
1 sprig of rosemary
8-10 black olives
7-10 Tbsp Basil

Directions

1
Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/ gas: level 4). Wash and halve the tomatoes. Peel and roughly dice onion. Steam both in hot oil in a pan for about 10 minutes. Turn carefully in between. Season with half the tomato and mozzarella seasoning
2
Whisk the eggs, milk, the rest of the tomato and mozzarella seasoning and pepper. Coarsely grate or crumble the feta cheese and stir it into the egg milk until 1/3 of it is dissolved
3
Cut the mozzarella into slices. Wash and pluck the rosemary. Add to the tomatoes and fry briefly
4
Fill tomatoes and olives into a wide fireproof dish. Pour egg milk over it. Sprinkle with the remaining feta cheese. Spread mozzarella on top. Leave to set in a hot oven for about 15 minutes. Garnish with basil. Served with: white bread