Spanish Zucchini Tortilla

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Servings: 4 Prep: 40 min Dairy Free Gluten Free Mediterranean Pescetarian Vegetarian Simple Stovetop Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Potato, Zucchini, Extra Virgin Olive Oil, Sea Salt, Ground Black Pepper

Ingredients

1 medium potato ⚠

1 onion

1 small zucchini ⚠

2 tablespoons extra virgin olive oil ⚠

12 eggs

sea salt, to taste ⚠

ground black pepper, to taste ⚠

Instructions

1. Peel and chop potato. Peel and chop onion. Thinly slice zucchini.

2. Heat oil in a non-stick pan over medium-high heat and sear the potato and onion for about 4 minutes. Add zucchini and sauté for another 4 minutes.

3. In a bowl, whisk eggs and season with salt and pepper. Transfer the vegetables from the pan into the bowl and mix well.

4. Using the same pan, add the egg mixture on low heat and make sure everything is evenly distributed.

5. After about 3 minutes, run a spatula through the outer edges of the tortilla to make sure it does not stick to the pan.

6. After 8-10 minutes, flip the tortilla (this might take more or less, depending on heat, size, and pan), using a plate over the pan.

7. Slide the uncooked part back into the pan.

8. After another 5-6 minutes, the tortilla should be cooked. Remove from heat and serve.