This is one of my favorite dishes. It is our very well known Spanish “Tortilla de Patata”, but instead of having only potato, we have included zucchini and onion. Here are the steps to follow:
-3 medium Zucchini
1) Saute the onion and the very thinly sliced potatoes in a skillet, in low heat. Stir occasionally. Once cooked add the sliced zucchini and rise the heat a little bit. Add salt and pepper to taste.
2)When tender, remove and place in a strainer to allow the water of the zucchini to drain. You can help yourself with a fork to add pressure to the zucchini making sure you get rid of all the water possible.
3)Meanwhile, beat the 4 eggs and add salt. Combine eggs with zucchini and potato bowl. Mix well.
4) Sprinkle with olive oil a 10-inch skillet. Make sure it is big enough for all your mix. Once olive oil is warm add mix. Let stand for 4 to 5 min (medium heat). Once the the Tortilla starts to look more or less cooked, grab a big round dish and place it on top of the skillet. Place your right hand on the dish, grab the pan handle and FLIP. (This is a VERY tricky step. Flip it carefully). Return the flipped Tortilla to the skillet and let cook for a couple more minutes. Remove and enjoy the Spanish Tortilla.
Stay heathy with our Mediterranean recipes! 🙂