Ingredients
1 tbsp olive oil
1 small potato (peeled & chopped)
1 small onion (chopped)
½ small zucchini (thinly sliced)
6 eggs
Preparation
Step 1
Heat olive 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.
Step 2
In a bowl, whisk eggs and season with salt and pepper. Transfer the vegetables from the pan into the bowl and mix well.
Step 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.
Step 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.
Step 5
After another 5-6 minutes, the tortilla should be cooked. Remove from heat and serve.
Serves 2
Nutrition Facts
Calories: 377 Carbs: 22g Fat: 22g Protein: 21g
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