744- Veggie Tortilla / طورطيا بالخضر
1 small potato, cut into medium cubes
50 grams ground meat (beef)
1 small white onion, cut into small cubes
1 garlic clove, chopped
1 small carrot, peeled and shredded
1 small zucchini, shredded
1/4 red bell pepper, cut into small cubes
1/4 yellow bell pepper, cut into small cubes
4 large eggs
50 grams edam cheese, cut into medium cubes
1 tablespoon fresh parsley, finely chopped
Salt and pepper, to taste
3 tablespoons olive oil
1- In a saucepan over medium heat, boil water with a pinch of salt, cook the potato in salted bowling water for 7 to 10 minutes. The potato should be slightly tender.Drain and set aside.
2- In a medium pan, heat 2 tablespoons of olive oil over medium heat. Add the drained potato and cook until it gets a nice golden color. Put it in a bowl and set aside.
3- In the same pan, put in the chopped garlic, onion, ground meat, and stir using a wooden spoon for 5 to 6 minutes until it is cooked. Set aside
4- In the same pan, put the carrot, zucchini, and pepper. Stir and cook for 2 minutes until the vegetables are just tender.
5- In a medium bowl, gently mix all the preparations together (potato, ground meat, vegetables) to combine.
6- In another medium bowl, whisk together the eggs, salt, pepper, parsely, and edam cheese. Pour the eggs mixture over the vegetables and ground meat mixture and gently stir using a spatula to combine the ingredients.
7- Glaze 2 small rectangular moulds (10 cm x 3cm) with some oil, place in a piece of parchment paper, pour in the tortilla preparation. and cook in a preheated oven at 180 °C.
8- Bake the mini tortillas for 20 minutes until puffed, and golden.
9- Remove from the oven, let rest for 10 minutes before serving.