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Zucchini and potato tortilla

  • 0:15 Prep
  • 0:20 Cook
  • 4 Servings


  • 400g sebago potatoes, peeled, thinly sliced
  • 1 tablespoon olive oil
  • 3 zucchini, thinly sliced diagonally
  • 3 garlic cloves, thinly sliced
  • 3 green onions, thinly sliced diagonally
  • 6 eggs, lightly beaten
  • 100g goat's cheese
  • Green onions, extra, sliced to serve
  • Mixed salad, to serve


  • 1
    Cook potato in a large saucepan of boiling water for 4 minutes or until just tender. Drain.
  • 2
    Heat oil in a 5cm-deep, 20cm (base) non- stick, flameproof frying pan over medium- high heat. Add zucchini. Cook, stirring, for 3 minutes or until softened and light golden.
  • 3
    Add potato, garlic and onion. Season with salt and pepper. Stir to combine. Reduce heat to low. Pour egg over potato mixture. Gently shake the pan to allow egg mixture to spread evenly. Top with dollops of cheese. Cook, without stirring, for 5 to 6 minutes or until base and edges are firm.
  • 4
    Meanwhile, preheat grill on medium-high. Place pan under grill. Cook for 5 minutes or until top is golden and set. Cut into wedges. Sprinkle with extra onion and serve with salad.

Source: taste.com.au


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