In a skillet over medium/low heat, with enough olive oil to cover the bottom of the pan, add the shredded potatoes, season with salt, stir with the oil and cover with a lid. Cook for about 20 minutes until the potatoes are soft.

In a different skillet, add olive oil to the bottom of the pan and add the onions, peppers and zucchini. Season with salt and pepper and saute until the vegetables are soft and cooked through; about 15 minutes.

In a large bowl, whisk the eggs and season with a touch of salt. Add the cooked potatoes and the cooked vegetables and mix well.

On a clean saute pan over medium heat, add olive oil to coat the bottom of the pan, add the vegetable mixture and cook until the edges are golden brown. Shake the pan to make sure that it is not sticking and use a spatula, if needed, to separate from the pan.

When the side is finished, using a lid or a plate, flip to the other side and cook a few minutes. Slide onto a serving plate.

Serves 6-8 people

Tortilla de Patatas with Vegetables

Ingredients

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