First you need to prepare the filling. Zucchini grate on a coarse grater, salt and leave for 30 minutes. Then gather the mass into a ball and squeeze as much liquid as possible. Fry zucchini in small amount of vegetable oil on medium heat for 6-7 minutes.

Onions and peppers to chop and extinguish on slow fire of 10-15 minutes. With tomato remove the peel, remove seeds, coarsely chop, add to the onions and peppers. To send the same garlic, salt, pepper, add sugar. Fry, stirring, over high heat, then reduce fire and simmer for another 15 minutes. If left on the pan a lot of liquid, increase the heat and cook for another two minutes. Fry mushrooms over high heat in butter for 3-4 minutes. Dill and parsley finely chopped, olives chopped coarsely. Sorrel wash, cut and put it to stew in the butter for 20-30 minutes on low heat.

Now you can start making omelets. In advance, prepare 10 dishes, as each omelette is better to put separately. Each of the toppings you need to make two omelets. On all the toppings except the zucchini took me 4 eggs, i.e. two for each omelet. The zucchini took only two eggs. So, take the first filling ( zucchini ) and divide it into two equal parts. Egg, salt, pepper and add 1.5 tbsp flour for density. All good whisk and fry the eggs. The same repeat with second half of zucchini.

The rest of the toppings are preparing similarly. Obtained here are the omelets. If the edges of the omelets turned out uneven and the top is lightly fried - not scary. Loaf assembled will pass heat treatment and paint will smooth out all the bumps.

Prepare oxalic fill. Break the 5 eggs, add the sorrel puree, the cream, season with salt and pepper.

You can now begin to assemble the loaf. From baking paper to cut out two circles with a diameter equal to the bottom of the form that needs to be fixed. I used a pan, a volume of 3 liters. The form and terms of grease, put one circle on the bottom of the form. Pour a small ladle of sorrel sauce and put the omelettes, alternating flavors and color and pouring into each omelette a small amount of sauce. I got this: greens, olives, mushrooms, zucchini, tomatoes and peppers. The remaining omelettes stacked in the same sequence. The last omelette pour the remaining sauce, put the second circle of oiled paper. Bake loaf in a preheated 180 degree oven for 45 minutes. Cool completely. If after baking the loaf will swell and be rough, don't worry - after it cools down everything will fall into place. To release the loaf from the paper, hold the knife at the sides of the form, cover the serving plate and flip.

Here's a handsome turned out!