Olives – Cheese – Tortilla

Ingredients for 4 servings:

• 1 zucchini (200g)
• 1 red bell pepper(s)
• 1 bunch of spring onions
• 1 garlic clove(s)
• 1 m.-sized onion(s)
• 2 tbsp oil
• salt and pepper
• 50 g olives (e.g. black and pepper-stuffed olives)
• 100 g cheese (Pecorino)
• 8 eggs
• some crème fraîche
• 1 handful of fresh herbs for garnishing

Instructions

Working time approx. 20 minutes; Rest time approx. 1 day 1 hour; Total time approx. 1 day 1 hour 20 minutes

typically Spanish

Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit). Clean and wash the vegetables and chop into large pieces. Peel and finely dice the garlic and onion. Heat the oil in an ovenproof pan. Sauté the onion and garlic. Add the vegetables and sauté for about 5 minutes. Season with salt and pepper. Add the olives, grate the cheese, and beat with the eggs. Then pour the egg mixture over the vegetables. Let the tortilla set in the oven for about 20 minutes. Cut into portions and garnish with a dollop of crème fraîche and herbs. Tip: The tortilla will be a little lighter if you use two fewer eggs and replace them with 150 ml (0.5 fl oz) of low-fat milk.