Name: Zucchini & Potato Tortilla
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 500 grams new potatoes; 1 medium onion; 2 zucchinis; 4-5 tablespoon olive oil; 5 large eggs; 3 1/2 tablespoon 50 ml milk

Zucchini & Potato Tortilla

A slightly more involved breakfast recipe – one for a lazy morning, or perhaps for brunch?

Zucchini & Potato Tortilla

Prep Time 15

Cook Time 35

Total Time 50

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Servings

Ingredients

500 grams new potatoes
1 medium onion
2 zucchinis
4-5 tablespoon olive oil
5 large eggs
3 1/2 tablespoon 50 ml milk

Instructions

Preheat the oven to 180C.
Scrub the new potatoes and cut into 4-5mm slices. Peel the onion and cut into wedges.
Heat half the olive oil in a large, heavy-based skillet that can go in the oven (i.e. no plastic handles etc). Cook the potatoes and onions for 8-10 minutes until the onions are soft and the potatoes are starting to brown. Remove from the pan and set aside.
Slice the zucchini into 6-8mm slices. Heat the remaining oil and cook the zucchini slices for 3-4 minutes until starting to brown.
Return the potatoes to the pan, and mix gently to avoid breaking up the vegetable slices. Cook for a few minutes, stirring occasionally to prevent sticking, until the potatoes are warmed through.
Beat the eggs and milk together. Pour the egg mixture into the pan – it should just cover the vegetables. Cook on a very low heat for 5-6 minutes, then transfer to the oven and continue to cook for a further 10-15 minutes, until the eggs are set.
Remove from the oven, run a knife around the edge of the tortilla, and invert onto a serving plate. Cut into wedges and serve.