Colorful Oven Vegetable Tortilla with Potatoes

A juicy oven tortilla with potatoes, zucchini, bell pepper, carrot and peas, which kids love for its colorful look and mild cheesy flavor. It is easy to prepare ahead and tastes good both warm and cold, for example for lunchboxes.

By yumbelo · 4 servings · 40 minutes

Ingredients

• 500 g waxy potatoes
• 1 Stück zucchini
• 1 Stück red bell pepper
• 1 Stück carrot
• 150 g frozen peas
• 6 Stück eggs
• 100 ml milk (3.5% fat)
• 80 g Emmental, grated
• 1 Bund bunch of chives
• 2 EL cooking oil
• salt
• freshly ground black pepper

Method

1. Preheat the oven to 200 °C, top and bottom heat.
2. Wash and peel the potatoes and slice or cut them into thin slices. Wash the zucchini and bell pepper, remove the seeds and cut into small cubes. Peel the carrot and grate it finely.
3. Heat the oil in an ovenproof pan and fry the potato slices over medium heat for about 8 minutes, until they are lightly browned and almost cooked through.
4. Add the zucchini, bell pepper and carrot to the potatoes and fry for 4 minutes, stirring. Add the peas and heat through briefly.
5. Whisk the eggs with the milk, the cheese, the finely chopped chives, salt and pepper in a bowl and pour over the vegetables in the pan.
6. Place the pan in the oven and bake the tortilla for about 15 minutes, until the mixture has set and the surface is golden yellow.
7. Take the tortilla out of the oven, let it rest briefly, cut into pieces and serve.