Tortilla

Name: Tortilla
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g Potatoes; 7-10 Tbsp Salt; 1 (approx. 200 g) Aubergine; 2 (approx. 300 g) Courgette; 75 g Manchego (Spanish cheese; 53 % fat); 4 Eggs (size M); 1/8 l Milk; 7-10 Tbsp Pepper; 1 Pot of thyme; 1 TABLESPOON Olive oil; 75 g black olives

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g Potatoes
7-10 Tbsp Salt
1 (approx. 200 g) Aubergine
2 (approx. 300 g) Courgette
75 g Manchego (Spanish cheese; 53 % fat)
4 Eggs (size M)
1/8 l Milk
7-10 Tbsp Pepper
1 Pot of thyme
1 TABLESPOON Olive oil
75 g black olives

Directions

1
Wash the potatoes and cook in boiling salted water for 15-20 minutes. Then rinse with cold water, peel and slice. In the meantime, clean, wash and slice the aubergine and sprinkle with salt. Wash and clean the zucchini and also cut them into slices. Grate cheese. Whisk eggs and milk. Season with salt and pepper.
2
Wash thyme, chop roughly. Put the potatoes, aubergines and zucchini in an ovenproof pan greased with olive oil, sprinkle with some cheese and thyme. Spread olives on top. Pour egg milk over it. Sprinkle with the remaining cheese and thyme. Let stand in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 20 minutes and serve