Spanish tortilla resembles a light summer vegetable omelet, teeming with herbs, olives and unique Spanish olives. The Mediterranean dish is low in calories and is usually consumed with white croutons and red wine.
It is necessary
- - onion (1 pc.);
- - leeks (1 pc.);
- - olive oil (2 tablespoons);
- - sweet pepper (1 pc.);
- - zucchini (1 pc.);
- - green olives (100 g);
- - black olives (100 g);
- - red pepper (1/3 tsp);
- - dried basil (1/3 teaspoon);
- - eggs (6 pcs.);
- - cheese (100 g);
- - butter (30 g);
- - parsley (2 sprigs).
Instructions
Step 1
Finely chop the onion and fry in olive oil until golden brown.
Step 2
Peel and chop the bell peppers and zucchini. Cut the olives and olives in half. Pour all this into a frying pan, add red pepper and dried basil. We simmer vegetables for 5-10 minutes.
Step 3
Beat eggs with a pinch of salt, add cheese grated on a coarse grater to them. Mix the mixture thoroughly. Cheese is preferable to choose spicy varieties or salted feta cheese.
Step 4
Grease the baking dish with butter. We put stewed vegetables with olives and olives there. Distribute beaten eggs with cheese on top.
Step 5
Preheat the oven well (up to 220 degrees) and set the Spanish tortilla to bake. The dish is prepared for about half an hour. We check for readiness with a toothpick.
