Rainbow Tortilla




Preparation time: 65 min



This recipe was created by Joni Condos of Opti Cook. Note: OPTIFAST licenses a selection of Opti Cook recipes and does not endorse or hold any further association with Opti Cook or its website content.

Ingredients (serves 8)

  • 3 tsp olive oil
  • 1 red onion
  • 2 tsp sweet paprika
  • 1/4 cup fresh parsley, chopped finely
  • 2 cloves garlic
  • 2 medium carrots
  • 4 medium zucchini
  • 2 medium eggplants
  • 1 red capsicum
  • You need a springform tin for this recipe


  1. Heat oven to 180 C. Grease and line a regular springform tin with baking paper. In a small bowl, mix the 2 tbsp of olive oil, the garlic and chopped parsley together using a pastry brush. Set aside. Trim the red capsicum into long thin strips and the red onion into thin rounds.
  2. In a small frying pan, heat to medium and add a tbsp of olive oil. Add the red onion and red capsicum. Add 1 tsp of the paprika, stirring. Cook until nicely golden and cooked. Set aside.
  3. While this cooks, prepare all the other vegetables. Trim the carrots, zucchini and eggplants, top and tailing them. Using a vegetable peeler, peel them all into thin strips lengthways. Now you are ready to layer the tortilla.
  4. In the tin, start with the zucchini, laying them to cover the base of the tin. Baste with the oil mixture as you go and sprinkle with the paprika. Continue layering with the carrot in the same way. Next, add half of the onion and red capsicum mix from the fry pan. Spread it around, so it covers the carrot. Next, add the thinly sliced eggplant. Top with a leftover oil mix.
  5. Cover with a layer of aluminium foil, so it doesn't brown too quickly -cook for 40 minutes. Remove the foil and cook for a further 5-10 minutes, until well cooked and nicely golden on top.
  6. Top with the other half of the onion & capsicum mix. Season with salt and lots of freshly cracked black pepper, and some chopped parsley.


  • Supplement any other "flat" vegetables you like.
  • You can also let it cool down and eat for lunch with a side salad.
  • If you don't mind it not coming out in neat slices, you can just use a regular casserole dish for baking.
  • Add chilli or cayenne pepper if you like a bit of heat.
  • Also, add Italian flavours if you are not keen on the paprika (garlic, basil, oregano).
  • It was a nice change to have something "pie-like" without the egg or other binders.