Fridays are synonymous with tortilla houses, especially at this time of year. Accompanied by a tomato salad and / or some green peppers, it becomes the best possible dinner, don't you agree? And although the potato omelette is our favorite, with the zucchini in full season, this potato omelette, zucchini and cheese it is irresistible.
Tortillas allow us to play with numerous ingredients. Thus, each season we can create different versions using seasonal foods like, in this case, zucchini. A very versatile food and with which we can prepare both sweet dishes - in the next few weeks we will prepare a cake to take off the hat - as well as salty ones.
With onion or without onion? The eternal debate. I like tortillas with onion and that is why I have also added it to this one of potato, zucchini and cheese, but those who do not have this ingredient can do without it. Either way, give it a try!
The recipe
- Extra virgin olive oil
- ½ onion
- 1 medium potato
- ½ zucchini
- Sal Island
- Black pepper
- 4 eggs
- 1 tranchete of cheese
- We peel the potato and cut it, by clicking it, in small blades.
- We chop the onion and dice the zucchini with skin.
- We heat abundant oil in a satin and we fry the potatoes, the onion and zucchini seasoned over medium heat, until the potatoes are tender and beginning to break.
- Then we take the potatoes, onion and zucchini out of the pan, draining them well and reserving them later in a large bowl.
- Then we beat the eggs in another container, adding them to the potato bowl and mixing well.
- In the pan in which we are going to make the tortilla, heat a teaspoon of oil and pour the mixture together with the cheese tranchete. For a couple of minutes we mix with a spatula as if we were going to prepare a scramble. Later, we let it be done on the one hand and we turn it over to cook it for a few more minutes.
- We serve the potato omelette. zucchini and cheese to enjoy.