Potato and Vegetable Tortilla

Rinse zucchini, trim, cut in half lengthwise and cut lengthwise into thin slices. Cut crosswise into strips.

Halve the bell peppers, remove seeds, rinse and cut into narrow strips.

Peel onion and garlic. Cut onion in half and cut into thin rings. Pass garlic through a garlic press.

Rinse potato, peel and slice with a peeler into very thin slices.

Rinse thyme, shake dry and strip the leaves from the branches. Add approximately 3/4 of them to a small bowl.

Add eggs, milk and mineral water to the bowl. Season with salt and pepper. Whisk together with a fork.

Heat the oil in a large non-stick pan. Add zucchini, bell peppers, onion and potato and cook while turning over medium heat for 4-5 minutes.

Add garlic and cook for another 1-2 minutes.