Provençal Omelette Cake (French Vegetarian)

Break the eggs into two bowls, five in each. Beat lightly and season with salt and pepper. Heat the oil in a frying pan, add the zucchini and spring onions and fry for about 10 minutes until softened. Let cool and then add to a bowl of eggs with a little salt and pepper. Add the roasted peppers to the other bowl of eggs with the garlic, chilli, salt and pepper.
Heat a little oil in a 20-23 cm frying pan, preferably non-stick. Pour the eggs with the zucchini into a measuring jug, then pour about a third of the mixture into the pan, swirling it to cover the base of the pan. Cook until the egg is set and lightly browned underneath, then cover the pan with a plate and invert the omelet onto it. Slide it back into the pan to cook the other side. Repeat with the remaining mixture to make two more tortillas, adding a little oil to the pan each time. Stack the tortillas on a plate. Make three tortillas the same way with the red pepper mixture and then stack them on a separate plate.
Now make the filling. Beat the cheese to soften it, then add the milk for a spreadable consistency. Add herbs, salt and pepper. Line a 20-23cm deep round cake tin with cling film (use a tin the same size as the frying pan). Select the best red pepper tortilla and place it in the can, prettier side down. Spread with a thin layer of cheese filling and then cover with a zucchini tortilla. Repeat, alternating layers, until all the tortillas and filling are in the pan, ending with one tortilla. Turn the cling film over the tortilla and then chill for up to 24 hours.
To serve, invert the tortilla cake onto a serving plate and remove the plastic wrap. Place the arugula on top and sprinkle the cheese, a drizzle of olive oil and a little freshly ground black pepper on top. Serve cut into wedges.

foods：
10 eggs
1 tablespoon olive oil
2 zucchini finely chopped
3 chives finely chopped
4 red peppers
1 clove of garlic peeled and crushed
1 red chili
300 g cream cheese
6 tablespoons of milk
4 tablespoons of chives
2 tablespoons basil
to serve rocket
serve parmesan