Zucchini tortilla

Ingredients for 4 servings:

• 400 g zucchini
• 150 g leek
• 2 garlic cloves
• 6 eggs
• 2 tsp parsley, chopped
• 1 tsp Thyme, dried, shredded
• 2 tbsp mineral water
• salt and pepper
• 200 g cherry tomatoes
• 1 tbsp olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

as a starter, vegetarian main course or for the buffet

Wash the zucchini, halve it depending on its size, and cut it into thin slices. Trim and wash the leek, and cut it into thin rings. Finely dice the garlic cloves. Heat 1 tablespoon of olive oil in a 24 cm ovenproof pan. Fry the zucchini slices, leek rings, and garlic cubes until al dente. In the meantime, whisk the eggs with herbs, mineral water, salt, and pepper. Halve the cherry tomatoes. Pour the egg mixture over the vegetables, smooth everything down, scatter the cherry tomatoes on top, and cover. Let set for about 10 minutes at medium heat. Meanwhile, preheat the oven to 200°C (top/bottom heat). Place the pan uncovered on the second rack from the bottom of the oven and bake the tortilla for about 7 minutes. Carefully turn the cooked tortilla out onto a large plate (place the plate on the pan and flip them over together) and flip it again (as before with the pan, but with two plates) so the tomatoes are on top. The tortilla is suitable for 2 people as a vegetarian main course, for 4 people as a warm appetizer, or cut into 8 pieces for a buffet.