Dairy-Free Tortilla Argentina with Roasted Vegetables

Ingredients

• about 450 g Potatoes, peeled and thinly sliced
• 1 Onion, thinly sliced
• 1 Red bell pepper, thinly sliced
• 1 Zucchini, thinly sliced
• 6 large Eggs
• 1/4 cup Plant-based milk
• 3 tablespoons Olive oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 2 tablespoons Fresh parsley, chopped

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to about 205°C (200°C). Toss potatoes, onion, bell pepper, and zucchini with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until vegetables are tender and slightly browned.
2. 2While the vegetables are roasting, whisk the eggs with plant-based milk, salt, pepper, and parsley in a large bowl.
3. 3Heat the remaining 1 tablespoon of olive oil in a 25.4 cm oven-safe skillet over medium heat.
4. 4Pour the egg mixture into the skillet and arrange the roasted vegetables evenly over the top.
5. 5Cook on the stovetop for 3-5 minutes, or until the edges of the tortilla begin to set.
6. 6Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the tortilla is set and golden brown.
7. 7Let cool slightly before slicing and serving.

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