Brown the onion in a pan with plenty of extra-virgin olive oil. Add the sliced potatoes and cook for a few minutes over medium heat, stirring occasionally.
Potato, zucchini and tomato pie
- 1 large onion
- 4 medium potatoes
- 3 medium zucchini
- 3 medium ripe tomatoes
- Borges Extra virgin olive oil
- Salt and pepper
- 3 eggs
- 80 ml Borges Natura almond milk
- 100 g mozzarella cheese
- 1 tablespoon of oregano
- 80 g chopped almonds
Step by step
Add the zucchini, sliced very thinly into half-moon shapes, and sauté it together with the potatoes and onion. Finally, add the sliced tomatoes and cook all the ingredients together.
Remove the vegetables from the pan, drain off any excess oil (use a colander if necessary) and put them into a bowl.
Pour the beaten eggs and the almond milk into the bowl and stir well.
Pour the mixture into a greased and floured pie pan. Cover with mozzarella, a touch of oregano and the crushed almonds and bake at 180 ºC for about 30 minutes.