Zucchini Potato Tortilla Recipes

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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

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.

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