Serve this omelet in parties, brunches or as a mid week meal. It’s really hearty and impressive… Vegetarian mains can’t get better than this.
Serves: 5-6 Prep. time: 20′ Cooks in: 40′ Ready in: 60′
2 medium potatoes, peeled, thinly sliced
1 kg large courgettes, thinly sliced
1 onion, thinly sliced
600 g fresh white cheese, crumbled
2 tbsp fresh spearmint or dill, finely chopped
½ cup breadcrumbs
2/3 cup extra-virgin olive oil
Boil potatoes in salted water for 3 minutes. Drain well.
Season courgettes and onions with salt in a colander and leave for 15 minutes to release their juices. Squeeze excess liquid out.
Preheat oven at 180οC. Brush a medium pan with oil and line the ingredients in the following order: half potatoes, half courgettes, sprinkle with half breadcrumbs, half cheese and half herbs. Repeat a second time.
Beat the eggs and season with salt and pepper. Pour over ingredients in the baking pan and cook for 35-40 minutes, until eggs are set. Serve warm.
Photo: Vangelis Paterakis – Food styling: Antonia Kati
Και η συνταγή στα ελληνικά: Τούρτα ομελέτας με πατάτα, κολοκύθι, κρεμμύδι και μυζήθρα