Zucchini Potato Tortilla

Zucchini Potato Tortilla
Photo by Quentin Bacon


  • 1 ½ cups olive oil
  • 2 pounds zucchini (preferably small)
  • 10 large eggs
  • 2 ½ cups Spanish onion
  • 2 pounds boiling potatoes

Coarsely grate zucchini, then toss with 2 teaspoons salt and let stand 30 minutes. While zucchini stands, peel potatoes and cut into 1/3-inch dice. Heat oil in skillet over medium-high heat until hot, then add potatoes, onion, and 3/4 teaspoon salt. Reduce heat to medium-low and cook (without bro...

View full recipe at Epicurious


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