Grate zucchini. Toss with salt and let stand 30 minutes. Peel potatoes and cut into 1/3-inch dice.
Heat oil over medium-high heat. Add potatoes, onion. Reduce heat to medium-low and cook, stirring occasionally, for 30 minutes. Drain zucchini and add. Cook about 15 minutes.
Beat eggs in large bowl. Stir in vegetables, 1 tbsp oil, salt and pepper.
Cook over medium heat, covered, 12 to 15 minutes, until underside is golden. Let stand, covered for 15 minutes. Slide tortilla onto large plate and invert back into skillet. Cook over medium heat, 15 minutes.
Originally Submitted
3/13/2014
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