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Tortilla with vegetables

Tortilla with vegetables

Preparation time:
30 min
Difficulty level:

Nutritional values:

27 g
20 g
20 g


Cow's milk, whole milk (1.5% fat)Cow's milk, whole milk (1.5% fat) 1 Teaspoon
Bell pepper (red, fresh)Bell pepper (red, fresh)½ (75 g)
Olive oilOlive oil ½ Teaspoon
Egg, hen egg (organic, free range)Egg, hen egg (organic, free range)2 (120 g)
Bell pepper (yellow, fresh)Bell pepper (yellow, fresh)½ (75 g)
Potato (fresh)Potato (fresh)⅞ (62,5 g)
Onion (fresh)Onion (fresh)½ (40 g)
Garlic (fresh)Garlic (fresh)1 ¾ (5 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Thyme (fresh)Thyme (fresh) 2 Pinch(s)
Water, mineral water, carbonated waterWater, mineral water, carbonated water 2 Teaspoon
Zucchini (fresh, yellow)Zucchini (fresh, yellow) 150 g


Step 1:
Wash the zucchini, cut in half lengthwise and cut lengthwise into thin slices. Cut the peppers in half, wash and cut into narrow strips. Peel the onion as well as the garlic and cut the onion into thin rings. Finely chop the garlic.
Step 2:
Wash and peel the potatoes and cut them into very thin slices with a peeler.
Step 3:
Wash the thyme, shake dry and strip the leaves from the branches. Put about 3/4 of it in a small bowl and whisk well with the eggs, milk, mineral water, salt and pepper.
Step 4:
Heat a little oil in a coated pan. Cook the zucchini, peppers, onion and potatoes in it for about 4-5 minutes over medium heat, turning. Add the garlic and fry for another 1-2 minutes. Pour the egg mixture over everything and allow to set over low heat. Sprinkle with the remaining thyme and serve.

Macronutrient distribution:

The recipe Tortilla with vegetables is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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