Ingredients
2 courgettes, chopped
Salt
1 red onion, cut into half rings
Vegetable oil for frying
1 carrot, grated into strips
3 cloves garlic, minced
1 red pepper, cut into strips
1 yellow pepper, cut into strips
Paprika
Garlic powder
3 eggs
250 ml milk
200 g flour
1 cup salted milk
150 g cheese, grated
50 g ketchup
50 g mayonnaise
40 ml silk sauce
Spring onions, chopped
Instructions
For cooking the vegetables
Prepare the courgettes: Place the chopped courgettes in a bowl, add salt and leave to rest for 10-15 minutes. Squeeze out the excess water.
Fry the vegetables:
Heat a little vegetable oil in a pan. Add the red onion and fry for 2-3 minutes. Add the grated carrot and fry for another 2-3 minutes.
Add the minced garlic and fry for 1-2 minutes.
Add the red and yellow pepper strips, season with salt, paprika and garlic powder. Cover and fry for 5-7 minutes until the vegetables are tender.
Combine the ingredients: In a large bowl, combine the squeezed zucchini with the fried vegetables. Add the eggs, additional salt to taste and mix well.
Make the batter: In a separate bowl, mix the milk, flour and baking powder until smooth. Add the batter to the vegetable mixture and mix until well combined.
Prepare the baking sheet: Line a baking sheet with parchment paper and grease it with vegetable oil. Pour the vegetable mixture onto the baking sheet and spread it evenly.
Add the cheese: Sprinkle the grated cheese evenly over the top of the vegetable mixture.
Bake: Preheat the oven to 350°F (180°C) and bake for 25-30 minutes, or until the top is golden brown and firm. For the salsa
Make the salsa: In a small bowl, mix together the ketchup, mayonnaise, and soy sauce. Add the chopped spring onions and mix well.
Serving suggestions
Serve the vegetable tortilla warm with the salsa made on the side.
Pair with a fresh salad for a complete meal.
Cooking suggestions
Be sure to squeeze out as much water as possible from the zucchini to prevent the tortilla from becoming too soggy.
Adjust the seasoning to your taste.
