Zucchini Potato Tortilla Recipe | Epicurious

Name: Zucchini Potato Tortilla Recipe | Epicurious
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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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

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.epicurious.com.

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