Tortilla de Verduras


It comes to us from Spain. A different omelette, colorful, filling, fast, nutritious, with a velvety texture.


  • 1 green pepper cut into squares
  • 1 red pepper cut into squares
  • 1 small zucchini cut into squares
  • 1 dried onion cut into squares
  • 2-3 mushrooms cut into squares
  • 1 small eggplant cut into squares
  • 4-5 eggs
  • 1 cup of yogurt (with flower milk)
  • 150 g of milk
  • 50 g corn flour
  • Salt Pepper
  • olive oil


  1. In a pan, sauté my vegetables over low heat with a little olive oil until they lose their liquids.
  2. In a bowl, beat the eggs, sour cream, cornflour and yogurt and add salt and pepper. A porridge has been created.
  3. In a small pan (or a mold) I add bottom oil glue. Then I add my vegetables without liquids. I spread them down evenly and add the porridge, taking care to go everywhere.
  4. Bake in a preheated oven at 180The for about half an hour in the air.

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