Spanish Zucchini Tortilla
A filling, nourishing meal made of pan-fried potato, zucchini and eggs.
Ingredients
- 1 tbsp ghee
- 1 small potato peeled and chopped
- 1 small onion chopped
- 1/2 small zucchini thinly sliced
- 6 eggs
Instructions
- Heat ghee in a pan and sear the potato and onion over medium-high heat for about 4 minutes.
- Add zucchini and saute for another 4 minutes.
- In a bowl, whisk eggs and season with salt and pepper. Transfer vegetables from the pan into the bowl and mix well.
- Using the same pan, add the egg mixture, making sure everything is evenly distributed. Cook on low heat for about 3 minutes. Run a spatula around the outer edges of the tortilla to make sure it does not stick to the pan.
- After 8 - 10 minutes, flip the tortilla , using a plate over the pan.
- Slide the uncooked side back into the pan and cook for another 5-6 minutes.
