Mexican Tortilla with Vegetables
Rinse the pepper, halve lengthwise, remove the seeds and white ribs and cut into strips. Peel and finely chop the onion. Drain the corn.
Heat the oil in an ovenproof pan and sauté the onions, whole chilies and the pepper until the onions are translucent. Fold in the corn.
Preheat the oven to 200°C (approximately 400°F).
In a bowl, whisk the eggs with the milk and the flour until smooth, pour over the vegetables, season with salt and pepper and saute a few minutes. Dot the butter around the edges, place the pan in the oven and bake until the top is golden brown. Sprinkle with thyme leaves.