Tortilla with zucchini

Spanish style tortilla with zucchini


  • 3 medium potatoes
  • 1 zucchini
  • 1 onion
  • 80ml-100ml extra virgin olive oil
  • 8 fresh eggs
  • 50g freshly grated parmesan,
  • Salt and pepper


  1. Peel the potato and slice into 5cm thick. Slice the zucchini in similar fashion but a bit thicker (1cm). Peel and finely chop the onion.
  2. Preheat the oven to grill/broiler mode.
  3. In an oven-friendly sauce pan, heat up the olive oil. Add the onion, and cook, stir from time to time until fragrant and slightly soft. Add the potato and zucchini with 1/2 teaspoon of salt.
  4. Bring the heat to low, and gently poach the potato until nearly cooked, around 20 minutes. Stir from time to time, but avoid breaking the potato slices.
  5. Meanwhile, beat the eggs with some salt and pepper. Add the cheese and mix well.
  6. When the potatoes are just done, pour in the egg mixture. Turn the heat to medium and cook until the egg is just set. Put the saucepan under the grill until golden brown.
  7. Cool, and cut into wedges. Serve with a simple salad.

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