Yesterday is potato, zucchini and onion omelette It was our dinner and the rest that was left was eaten by the oldest with some bread for lunch. Everyone at home loves the potato omelette and I try to alternate the traditional potato omelette with others that have vegetables, such as zucchini in this case.
The zucchini makes the tortilla very juicy and has a very mild flavor so it is delicious. You can put the zucchini without peeling or peeled. If you have little ones at home (or older) who do not like to see "green things" on the plate, peel the zucchini and in this way they will eat it without realizing it.
- 1 Zucchini
- 3 medium potatoes
- ½ onion
- 6 eggs
- olive oil
- Peel the potatoes and cut them into thin slices.
- Also cut the onion and zucchini into julienne (peeled or not) also into half slices or quarter slices.
- Heat plenty of olive oil in a frying pan.
- Add the potato slices, zucchini and onion and fry over a low heat until the potatoes and zucchini are soft, about 12-15 minutes. They do not have to be fried and crisp but poached, cooked in oil.
- While the potatoes and vegetables are cooking, beat the eggs in a bowl with salt to taste.
- Once the vegetables are poached, we must drain them well and add them to the bowl with the beaten egg.
- Mix well so that everything is impregnated with the egg and salt to taste.
- To curdle the tortilla I usually use the same pan that I have used to poach the potatoes. I empty it of oil, leaving just a little bit at the bottom of the pan. But if you have used a very large pan, you can use a smaller one to curdle the omelette.
- Then pour the mixture that we have prepared into the pan and curdle it on one side over low heat so that it does not burn.
- Turn the tortilla with the help of a plate or a lid and let it set on the other side.
- We already have our delicious potato, zucchini and onion omelette ready that we can take hot, warm or cold.