Spanish Zucchini Tortilla

Is it a quiche or a frittata? Nope, it's a tortilla!

This delicious number is packed full of flavour and super easy to make. Simply pair with a basic garden salad and you have a great dinner and leftovers for tomorrow.

Ingredients

• 1 tbsp. olive oil
• 1 small potato, peeled, chopped
• 1 small onion, chopped
• ½ small zucchini, thinly sliced
• 6 eggs

Method

1. Heat oil in a non-stick pan and sear the potato and onion over medium-high heat, for about 4 minutes. Next, add the zucchini and sauté for another 4 minutes.

2. In a bowl, whisk eggs and season with salt and pepper. Transfer the vegetables from the pan into the bowl and mix well.

3. Using the same pan, add the egg mixture on low heat and make sure everything is evenly distributed. After about 3 minutes, run a spatula through the outer edges of the tortilla to make sure it does not stick to the pan.

4. After 8-10 minutes, flip the tortilla (this might take more or less, depending on heat, size, and pan), using a plate over the pan. Slide the uncooked part back into the pan.

5. After another 5-6 minutes, the tortilla should be cooked. Remove from heat and serve.

Nutritional

• Serves 2
• 377 Calories per serve
• Protein - 21g
• Fats - 22g
• Carbs - 22g