Zucchini And Potato Tortilla Recipe

Cooking Directions

• STEP 1.Heat olive oil in a non-stick skillet and saut��� the sliced zucchini and potatoes until they are tender.
• STEP 2.In a separate bowl, beat the eggs and season with salt and pepper.
• STEP 3.Add the cooked zucchini and potatoes to the beaten eggs and mix well.
• STEP 4.Pour the mixture back into the skillet and cook until the tortilla is set and golden brown on both sides.
• STEP 5.Serve the tortilla warm or at room temperature, cut into wedges.

Cooking Tips

• Make sure to slice the zucchini and potatoes thinly for even cooking.
• You can add other vegetables or cheese to the tortilla for extra flavor.
• Serve the tortilla with a side salad or crusty bread for a complete meal.

Storage and Serving

• Leftover tortilla can be stored in the refrigerator for up to 3 days.
• Reheat the tortilla in a skillet or microwave before serving.
• Serve the tortilla as a main course or as a side dish with grilled meats or fish.