Tortilla de Patatas with Vegetables
A take on classic Spanish Tortilla de Patatas, this recipe is a wonderful addition to your repertoire. I love it for ladies’ lunches when lighter, healthier fair is the way to impress your friends with your culinary ability. Simple ingredients that can change with the season and availability in the market.
Ingredients
1 lb shredded potatoes
1 onion, diced
1 pound small peppers, sliced
2 medium zucchini, diced
8 large eggs, whisked
1/2 cup Olive oil
Sea Salt & Pepper
Preparation
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
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