Spanish Zucchini Tortilla
Spanish Zucchini Tortilla
Ingredients
- 1 tbsp olive oil
- 1 small potato peeled, chopped
- 1 small onion chopped
- 1/2 small small zucchini thinly sliced
- 6 eggs
Instructions
- Heat oil in a non-stick pan and sear the potato and onion over medium-high heat, for about 4 minutes. Next, add the zucchini and sauté for another 4 minutes.
- In a bowl, whisk eggs and season with salt and pepper. Transfer the vegetables from the pan into the bowl and mix well.
- Using the same pan, add the egg mixture on low heat and make sure everything is evenly distributed. After about 3 minutes, run a spatula through the outer edges of the tortilla to make sure it does not stick to the pan.
- 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. Slide the uncooked part back into the pan.
- After another 5-6 minutes, the tortilla should be cooked, remove from heat and serve.
Nutrition
Calories: 335kcalCarbohydrates: 20gProtein: 19gFat: 20gSaturated Fat: 5gCholesterol: 491mgSodium: 196mgPotassium: 668mgFiber: 3gSugar: 3gVitamin A: 772IUVitamin C: 25mgCalcium: 92mgIron: 3mg
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