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🍽️ Crispy Zucchini and Potato Tortilla

415 kcal · 30 min · 4 servings

Ingredients

• 175 g potatoes (2 potatoes)
• 250 g zucchini (1 zucchini)
• 1 garlic clove
• 2 onions
• 45 g serrano ham (3 slice)
• 2 tbsp olive oil
• salt
• pepper
• 4 eggs

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Boil the potatoes with their skins on for about 15 to 20 minutes until tender.
3. 3. Peel the cooked potatoes.
4. 4. Cut the potatoes into cubes of approx. 1 cm.
5. 5. Wash the zucchini and trim the ends.
6. 6. Cut the zucchini into cubes of approx. 1 cm as well.
7. 7. Peel the garlic cloves and the onions.
8. 8. Finely dice the garlic and onions.
9. 9. Cut the ham into thin strips.
10. 10. Heat oil in a non-stick pan.
11. 11. Sauté the onions and garlic over medium heat for 1 minute until translucent.
12. 12. Add the potato and zucchini cubes to the pan.
13. 13. Fry the vegetables while stirring for 4 minutes until golden brown.
14. 14. Season the vegetables with salt and pepper.
15. 15. Whisk the eggs in a bowl.
16. 16. Lightly season the eggs with salt and pepper.
17. 17. Pour the eggs over the vegetables in the pan.
18. 18. Distribute the ham strips evenly over the tortilla.
19. 19. Cook the tortilla over medium heat for 3 minutes until it starts to set.
20. 20. Carefully turn the tortilla out onto a plate.
21. 21. Slide the tortilla back into the pan.
22. 22. Cook the other side for another 4 minutes until firm.
23. 23. Cut the finished tortilla into pieces.
24. 24. Serve the tortilla immediately.

Nutrition per serving

• kcal: 415
• Protein: 24 g · Fett/Fat: 26 g · Carbs: 22 g