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Zucchini tomato tortilla with serrano ham

Zucchini tomato tortilla with serrano ham

Preparation time:
20 min
Difficulty level:

Nutritional values:

8 g
26 g
46 g


Tomatoes (fresh)Tomatoes (fresh)½ (75 g)
Olive oilOlive oil 1 ½ Teaspoon
Egg, hen egg (organic, free range)Egg, hen egg (organic, free range)2 (120 g)
Olives (black, marinated)Olives (black, marinated)3 (15 g)
Garlic (fresh)Garlic (fresh)1 (3 g)
Salt, table salt, sea saltSalt, table salt, sea salt 3 Pinch(s)
Pepper (black)Pepper (black) 3 Pinch(s)
Paprika powderPaprika powder ½ Tablespoon
Cream, whipped cream (30% fat)Cream, whipped cream (30% fat) 10 ml
Serrano ham (from pork)Serrano ham (from pork) 20 g
Zucchini (fresh)Zucchini (fresh)½ (105 g)
PecorinoPecorino 15 g


Step 1:
Coarsely grate the pecorino (cheese). Wash the zucchini well, remove the stalk and also coarsely grate with a vegetable slicer. Wash the tomato, remove the stalk and cut into small cubes. Peel the garlic and press it through a garlic press (can also be done with the flat side of a knife). Chop the olives.
Step 2:
Beat the eggs well with the cream in a bowl. Fold in the grated zucchini, grated pecorino, garlic, olives and paprika. Season with salt and pepper to taste.
Step 3:
Now heat half a tablespoon of oil in a frying pan and pour in the egg mixture. Bake covered over medium heat for about 8 min.
Step 4:
After the baking time, carefully turn the tortilla and bake in the pan with the addition of another half tablespoon of olive oil for another 5 min, covered, over medium heat.
Step 5:
Finally, slide the tortilla out of the pan onto a wooden board and divide into 4 evenly sized pieces. Top beautifully with Serrano ham and enjoy.

Macronutrient distribution:

The recipe Zucchini tomato tortilla with serrano ham is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Garlic press
Garlic press
Kitchen knife
Kitchen knife
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