Pumpkin tortilla

300 g pumpkin

peeled, cut into about 3 mm thick slices

120 g leek

washed and cut into fine rings

1 onion

cut into fine strips

Some olive oil for browning

100 g vegan chorizo

cut into cubes

30 g dark wheat bread

cut into cubes

6 eggs

2 sprigs of thyme

leaves stripped off the stalks

1 tsp paprika powder

1 tsp salt

1 pinch of cayenne pepper

Some pepper

Put the prepared vegetables in the plastic cooking tray, place on the hardened glass dish in the middle shelf position and cook at 100 °C for 7 minutes using the PowerSteam mode.

Transfer the vegetables to the porcelain dish.

Heat some olive oil in a frying pan, add the chorizo and bread cubes and fry, stirring occasionally, until golden brown, then transfer to the porcelain dish along with the vegetables.

Whisk the eggs with the rest of the ingredients in a bowl and pour over the top.

Put the tortilla on the hardened glass dish in the middle shelf position of the cooking space. Bake at 180 °C for 12 minutes using the Power hot air with steaming mode.

PowerDämpfen 100 °C for 7 Mins

Removing the cooked food from the cooking space. Prepare.

Power hot air with steaming 180 °C for 12 Mins