Cold Potato and Zucchini Tortilla
- Prep time: 20 minutes
- Cook time: 25 minutes
Inspired by the Spanish tortilla, this version is enjoyed cold or warm, perfect for a picnic or a light dinner.
Ingredients
-
potatoes
-
green zucchinis
-
onions
-
eggs
-
olive oil
-
salt and pepper
Recipe steps
Prepare the vegetables
Peel and slice the potatoes thinly. Slice the onion and cut the zucchini into thin half-moons.
Cook the vegetables
Heat the olive oil in a large skillet and cook the potatoes, onion, and zucchini over low heat for 15 to 18 minutes, stirring gently, until the potatoes are tender.
Cook the tortilla
Beat the eggs, season with salt and pepper. Add the drained vegetables and mix. Pour everything back into the hot skillet and cook for 4 to 5 minutes over medium heat. Flip the tortilla using a plate and cook for another 4 minutes on the other side.
Let it cool
Let it cool slightly or completely before slicing into portions.
Tips and variations
- Add fresh herbs (parsley, chives) or a little grated cheese to the egg mixture. Keeps for 2 days in the fridge, perfect for lunchboxes.
- The tortilla keeps for 2 days in the fridge, perfect for lunchboxes.
Anti-waste tips
A slightly sprouted potato is still usable: just remove the sprouts. This is also a great way to use up overripe or slightly soft zucchini, which will lose their texture but keep all their flavor once cooked.
