Zucchini Potato Tortilla

Ingredients

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

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