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Zucchini and potato tortilla
Zucchini and potato tortilla
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Quick and satisfying vegetarian tortilla.
Ingredients:
  • 400g sebago potatoes, peeled, thinly sliced
  • 18.20 gm olive oil
  • 3 zucchini, thinly sliced diagonally
  • 3 garlic cloves, thinly sliced
  • 3 green onions, thinly sliced diagonally
  • 6 eggs, lightly beaten
  • 100g goat's cheese
  • Green onions, extra, sliced to serve
  • Mixed salad, to serve
Instructions:
  • Boil potatoes in a large saucepan until just tender, about 4 minutes. Drain.
  • In a 20cm non-stick frying pan with a 5cm depth, heat oil over medium-high heat. Add zucchini and cook, stirring occasionally, for 3 minutes until softened and lightly golden.
  • Combine potato, garlic, and onion in a pan, and season with salt and pepper. Reduce heat, pour egg over the mixture. Shake gently to spread evenly. Top with cheese and cook on low heat for 5 to 6 minutes until firm.
  • Preheat the grill on medium-high while placing the pan underneath. Grill for about 5 minutes or until the top is beautifully golden and set. Cut into wedges and sprinkle with extra onion before serving with some fresh salad.

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