For 2 to 3 people 

You need an oven safe frying-pan for this recipe !


6 free-range eggs

60g semi-skimmed milk 

½ onion 

2 garlic cloves 

200gr mid potatoes 

1 bell pepper

100g cherry tomatoes

125g mozzarella di Bufala 

1 small handful of fresh parsley 

Salt & Pepper 

Extra-Virgin olive oil 


Preparation time

15 minutes 


Cooking time

20 minutes 



Preheat the oven to 200C. 

Peel and dice half of an onion. Peel and thinly slice 2 garlic cloves. 

Peel the potatoes, rinse and thinly slice (you can use a mandolin). 

Dice the red pepper. Cut the cherry tomatoes into quarters. Slice the mozzarella. 

Chop the parsley. 

Heat 2 tbsp of olive oil in a frying pan over medium heat. 

Add the onion and cook until soft and translucent. Then, add the garlic cloves and cook for 1 minute. Add the potatoes, add a pinch of salt and cook for 10 minutes, stirring occasionally. Add the diced red pepper and cook for 5 to 6 more minutes. 

In a small bowl, whisk eggs and milk together, season with salt and pepper.
Set aside.

Add the mozzarella and tomatoes and pour the egg mixture over. Sprinkle with freshly chopped parsley. 

Reduce heat to low and cook for 3 minutes, then place the frying pan into the oven and bake for approx. 8 to 9 minutes (until the centre is set).  

Let the tortilla cool before serving it. 

You can eat it warm or chilled !

You can keep it up to 3 days in your fridge.

Recipe & Picture by Flexi Healthy Kitchen