Potato, zucchini and onion tortilla

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I have always been slightly terrified of making a Spanish tortilla. Honestly, I think it has had to do with the “flip”. Today I was feeling pretty brave and, after perusing my new Spanish cookbook, I decided to try it. I learned that it is a simple recipe that involves a bit of practice! But the practice is worth it because it is so yummy. The smell of the potatoes, zucchini and onions frying is hard to resist.

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Serves 4
2 medium frying potatoes, peeled
5 eggs
1  medium zucchini
1 medium onion
2 tablespoons milk
Olive oil
Salt
Pepper

Slice the onion, zucchini and potato julienne style. In a deep, good sized frying pan, put 4 tablespoons of olive oil and fry them on medium heat until golden. Stir intermittently to cook evenly.
In a bowl, beat the eggs, add salt, pepper and milk. Mix well.
When the veggies are golden, drain them if there is a lot of liquid and then add the egg mixture. Immediately add about 4 tablespoons of olive oil, mix until just incorporated and wait until the tortilla is nearly completely solid. Take a large plate, cover the frying pan and flip the pan over. Then return the tortilla to the frying pan and fry for about 5 minutes more.
Take your serving plate and use the same fipping technique to serve. Don’t immediately slice. Wait about 5 minutes for some heat to escape so that it is easier.
⭐The flipping is not so hard…just don’t do it too early. Wait until it is nearly completely solid!
This can be served as a tapa or main dish.
It is not bad at room temperature either!
My husband has asked me not to reveal to his family that this tortilla us better than theirs! Definitely a success!

Enjoy! Xxxx Natascha

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