Zucchini and potato tortilla by Sarah

Ingredients for 4 servings:

• 1 zucchini
• 1 bell pepper(s), red
• Salt
• 200 g potatoes, boiled
• 2 cloves garlic
• 2 onions
• 4 eggs
• pepper
• 60 g cheese, reduced-fat Maasdam
• 1 tsp olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

a quick vegetarian meal

Preheat the oven. Wash the zucchini and bell pepper. Thinly slice the zucchini and season lightly with salt. Finely dice the bell pepper. Peel and dice the potatoes. Peel and finely dice the garlic and onion. Beat the eggs with a little salt and pepper. Then finely dice the cheese and mix in. Combine the mixture with the zucchini, potatoes, and bell pepper. Grease small soufflé or muffin tins with oil and spread the tortilla mixture into them. Bake in a preheated oven at 180°C for about 25 minutes.