ZUCCHINI POTATO TORTILLA

Zucchini Potato Tortilla image

Provided by Shelley Wiseman

Categories Egg Onion Potato Brunch Side Vegetarian Quick & Easy Lunch Zucchini Pan-Fry Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 12 (side dish) servings

Number Of Ingredients 7

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Ingredients

2 pounds zucchini (preferably small; 6 to 8)
2 pounds boiling potatoes
1 1/2 cups olive oil
2 1/2 cups chopped Spanish onion (1 pound)
10 large eggs
Equipment
a 12-inch nonstick skillet

Steps:

Coarsely grate zucchini, then toss with 2 teaspoons salt and let stand 30 minutes.
While zucchini stands, peel potatoes and cut into 1/3-inch dice.
Heat oil in skillet over medium-high heat until hot, then add potatoes, onion, and 3/4 teaspoon salt. Reduce heat to medium-low and cook (without browning), uncovered, stirring occasionally, 30 minutes.
Transfer zucchini to a colander to drain, then squeeze small handfuls to remove as much liquid as possible, transferring as squeezed to a small bowl.
Add zucchini to potatoes and cook, stirring occasionally, until potatoes are tender and zucchini is slightly browned, about 15 minutes. Drain vegetables in colander set over a bowl, reserving oil. Cool 5 minutes.
Lightly beat eggs in a large bowl, then stir in vegetables, 1 tablespoon reserved oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
Return 1 tablespoon reserved oil to skillet and add egg mixture, pressing potatoes flush with eggs. Cook over low heat, covered, until almost set and underside is golden, 12 to 15 minutes. Remove from heat and let stand, covered, 15 minutes.
Run a rubber spatula around tortilla and shake skillet gently to loosen (if bottom sticks, carefully slide spatula underneath). Slide tortilla onto a large flat plate, then cover with skillet and invert tortilla back into skillet. Round edge of tortilla with rubber spatula and cook over low heat, uncovered, until set, about 15 minutes more.
Slide tortilla onto a serving plate and cut into wedges. Serve warm or at room temperature.

*** Explore more Zucchini Potato Tortilla Recipes »

Comment
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Rwp 0191

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This tortilla is delicious! I love the combination of zucchini and potatoes.

Asia Awan

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This recipe is a winner! I've made it several times and it's always a hit.

kchaarmy kurd

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This tortilla is so flavorful and satisfying. I will definitely be making it again soon.

Silas Gabriel

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I love this recipe! It's a great way to use up leftover potatoes and zucchini.

safi awan

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This is one of my favorite recipes. It's so easy to make and it's always delicious.

Leah Wendleton

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I've made this recipe several times and it's always a crowd-pleaser. It's a great way to use up extra zucchini.

Fakhar Fakhar

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I made this recipe for dinner last night and it was a hit with my family. Everyone loved it!

Amirkhan Niazi

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This recipe was easy to follow and the tortilla turned out great. I will definitely be making it again.

Monayem Shikder

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I'm not a big fan of zucchini, but I really enjoyed this recipe. The zucchini was cooked perfectly and the flavors were great.

Chioma Njoku

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Perfect for a quick and easy weeknight meal.

Danny Og

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Delicious and easy to make.

Jonathan Musani

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Loved it!

SIYOUM TOLCHA

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This recipe is a keeper! I will definitely be making it again.

Michael Mesiah

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I added some crumbled chorizo to the recipe and it gave it a nice spicy kick.

Kalam Ali

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This tortilla was easy to make and it was a great way to use up some of my garden zucchini.

Shazia Sajid

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I've never been a fan of zucchini, but this recipe changed my mind. The zucchini and potatoes were cooked perfectly and the flavors blended so well together.