The potato omelette with onion and courgette is a classic. perfect for sharing in an impromptu dinner with family or friends, it is very easy to prepare, especially when you cook all the vegetables at the same time as we do today. Take note!
Finely chop the onion, the zucchini and especially the potato is the key so that these vegetables are made in a short time and at the same time. Otherwise, you will always have to start cooking the potato first. Here, however, everything is thrown into the pan at the same time and, don't you think it's very comfortable?
the tortilla remains quite juicy with these amounts but in tastes there is nothing written. Try these amounts a first time and adjust them if necessary for the second time. With a murcian mojete, curried carrot pate and some other entree you will have a casual dinner of ten.
Ingredients for people 4
- 1 cebolla great
- 2 medium potatoes
- 1 small zucchini
- 5 eggs L
- A splash of milk
- Sal Island
- Black pepper
- Extra virgin olive oil
Step by step
- Peel the onion and cut it in fine julienne.
- Después pela también las patatas y cháscalas. En Bezzia we like cut them into sheets imperfect, but everyone has their techniques. They should be that if not very thick pieces so that the potato is done at the same time as the vegetables.
- To finish preparing the vegetables wash the zucchini and cut it first into thin slices and then cut them in half or quarters, depending on the size.
- Now, heat a good amount of oil in a large frying pan and when it is hot, add the vegetables and season with salt and pepper. Sauté for 20 minutes and once they are tender, raise the heat a little so that they brown a little.
- Meanwhile, beat the eggs with a splash of milk, salt and pepper.
- Once the vegetables are browned drain the oil from the pan and add the beaten eggs.
- Cook the tortilla until it sets on one side and then turn it over to finish cooking.
- Serve the potato omelette with onion and courgette hot or lukewarm.