Potato and vegetable tortilla

1. Peel and cut the potatoes and onion into thin slices. Clean the zucchini and eggplant and cut into thin slices. Mix everything together.

2. Add oil to the pan, heat the Navigenio on level 6 up to the roasting window, switch to level 2 and add the potato mixture.

3. Heat on level 6 up to the vegetable window, switch to level 2 and cook for approx. 5 minutes in the vegetable area. Once the cooking time is over, flip the contents, then dry the inside of the lid with a paper towel and replace the lid.

4. Heat again on level 6 up to the vegetable window, switch to level 2 and cook for approx. 5 minutes in the vegetable area. Whisk the eggs with a little salt.

5. Use a slotted spoon to remove the potato mixture from the pan and set aside on paper towels to drain before pouring the rest of the oil out of the pan. Mix the potato mixture with the whisked eggs, then return the mixture to the pan.

6. Heat on level 6 up to the roasting window, then switch off the Navigenio. Place the pan on a fireproof base and place the Navigenio upside down on top of it. Using only the residual heat from the Navigenio, bake the tortilla for approx. 5 minutes until golden.