Vegetable tortilla

Ingredients for 1 servings:

• 1 eggplant(s)
• 1 onion(s)
• 2 bell peppers, red and yellow
• 2 garlic cloves, pressed
• 2 tbsp tomato paste
• 120 g grated cheese, e.g. Gouda
• 50 g Parmesan, grated
• 5 eggs
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Party snack from the oven

Halve the eggplant lengthwise and slice as thinly as possible. Dice the bell peppers. Peel and finely dice the onion. Fry the onions in oil until translucent, then add the remaining vegetables and tomato paste. Sauté with the lid on until the vegetables have reduced considerably in volume. Open the lid and cook until the liquid has evaporated, stirring occasionally. Remove from the heat and let cool. Beat the eggs and mix them with the vegetables and cheese in a bowl. Season with salt and pepper to taste. Pour into a large rectangular baking dish lined with aluminum foil and greased, smooth the surface, and bake at 180°C for 30-40 minutes, until the egg is set. Let the tortilla cool slightly in the dish, then turn out onto a stable surface and carefully peel off the aluminum foil. If you like, you can flip the tortilla again, but I prefer the browned side up. Cut the tortilla into bite-sized squares and arrange on a large platter. It tastes great hot or cold.