ZUCCHINI POTATO TORTILLA
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
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.
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percy gammage
[email protected]I'm going to make this tortilla for dinner tonight.
Chinonye Chimaeze
[email protected]This tortilla looks delicious!
Favour Emmanuel
[email protected]I can't wait to try this tortilla!
Mckillen 99
[email protected]This tortilla is a keeper!
Kailee Maxwell
[email protected]I'm so glad I found this recipe!
Celeste Goodson
[email protected]This tortilla is a great way to get your daily dose of vegetables.
herber rubio
[email protected]I'm going to try making this tortilla with sweet potatoes next time.
Abir Jisan Entertainment
[email protected]This tortilla is a great way to use up leftover zucchini.
stella lubala
[email protected]I love the combination of zucchini and potatoes in this tortilla.
Shuk chirodin Royna
[email protected]This tortilla is perfect for a quick and easy meal.
Pauline Mmry
[email protected]I made this tortilla for a potluck and it was a big hit!
Hamdy Hakim
[email protected]This tortilla is a great way to get your kids to eat their vegetables.
Nakyanja Mariam
[email protected]I love that this tortilla is made with whole wheat flour. It gives it a nice nutty flavor and makes it more filling.
Clara Pershell
[email protected]This tortilla is a great way to use up leftover zucchini and potatoes. It's also a good source of protein and fiber.
Chloie Powers
[email protected]I've made this tortilla several times now and it's always a crowd-pleaser. It's easy to make and can be customized to your liking. I often add diced bell peppers or onions to the mix.
Waqas Wohra
[email protected]This tortilla was a hit at my brunch party! I made it ahead of time and it reheated well. The zucchini and potatoes added a nice touch of flavor and texture, and the eggs were cooked perfectly. I would definitely recommend this recipe.
Dona mae Clemons
[email protected]I made this tortilla for breakfast this morning and it was the perfect way to start my day! It was filling and flavorful, and the zucchini and potatoes gave it a nice nutritional boost. I will definitely be making this again.
subash bardan
[email protected]This tortilla was easy to make and turned out great! I used a cast iron skillet and cooked it over medium heat. The zucchini and potatoes cooked evenly and the eggs were cooked perfectly. I served it with sour cream and salsa and it was delicious.
Chiamaka Eneh
[email protected]I'm not a huge fan of zucchini, but this tortilla was surprisingly good! The zucchini was cooked perfectly and didn't have that bitter taste that I usually associate with it. The potatoes and eggs were also cooked perfectly, and the overall flavor of
Dammy Yomi
[email protected]This tortilla was delicious! I made it for dinner last night and my family loved it. The zucchini and potatoes were cooked perfectly, and the eggs were fluffy and flavorful. I will definitely be making this again.