Zucchini Potato Tortilla Recipe | Epicurious
In this Spanish-style frittata, the potatoes and zucchini are characteristically creamy and filling. The dish is also a host's friend, since it tastes just right at room temperature.
Keywords
- egg
- zucchini
- potato
- onion
- main
- dinner
- brunch
- nut free
- gluten free
- dairy free
- vegetarian
- make ahead
- 5 ingredients or fewer
- weeknight meals
- saute
- gourmet
Ingredients
- 2 pounds zucchini (preferably small; 6 to 8)
- 2 pounds boiling potatoes
- 1 1/2 cups olive oil
- 2 1/2 cups chopped Spanish onion (1 pound)
- 10 large eggs
- a 12-inch nonstick skillet
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