Potato Tortilla with Vegetables
Preheat the oven to 180°C (approximately 350°F). Butter a round baking dish. Peel the garlic and press through a garlic press. Rinse the pepper, halve lengthwise, remove the seeds and white ribs and cut into small cubes. Peel, rinse and thinly slice the potatoes.
Rinse and trim the zucchini and thinly slice. Heat the oil in a skillet and saute the potatoes for about 5 minutes. Add the peppers, zucchini, diced ham and garlic and saute 5 minutes more.
Place the vegetable mixture into the baking dish. In a bowl, whisk the eggs, parsley and cream, season with salt, pepper and nutmeg and pour over the vegetables in the baking dish. Bake until set, 20-25 minutes. Remove from the oven, carefully invert onto a platter and serve cut into wedges.