Rustic tomato pie
Instructions
Peel and finely chop the spring onions, let them dry in a pan with 3 tablespoons of olive oil.
Lightly sprinkle the pretzels.
Cover the bottom of a buttered rectangular pan with half the bread slices and put the onions on top.
Wash the tomatoes, dry, cut into slices and place on onions.
Sprinkle of oregano.
Cover with the remaining slices of bread.
In a Holster beat the egg with the milk, salt, pepper and pour it into the mold on the bread.
Cover with a layer of cheese cut into very thin slices.
Bake in preheated oven at 180 degrees for half an hour, or until the cheese is completely melted and golden.
Let cool, put on the serving dish and serve.
