Potato, zucchini, and onion tortilla

Wash the zucchinis well and cut them into thin slices. Peel the potatoes, rinse them, and slice them thinly, preferably all the same thickness for even cooking. Finally, finely slice the onion.

Heat some extra virgin olive oil in a large pan. Begin by gently sautéing the onion until it becomes soft and golden, about 5-7 minutes over medium heat. When ready, drain it from excess oil and set aside.

In the same pan, using the same oil, add the zucchinis and cook for 5-6 minutes, just enough to soften them without browning. Drain and combine them with the onion. Finally, cook the potatoes, stirring frequently; they should be lightly browned but still soft inside, which will take about 10-12 minutes. Once cooked, add them to the other vegetables and let everything cool slightly.

Meanwhile, in a large bowl, beat the eggs with a pinch of salt, freshly ground black pepper, and some ground ginger (or fresh if you prefer a stronger aroma). Add the warm vegetable mixture to the eggs and gently mix to combine all ingredients well.

Heat a non-stick pan about 24 cm in diameter, pouring in a little of the previously used oil. When it’s hot, pour in the mixture and spread it evenly. Cover with a lid and cook over medium heat for about 7-8 minutes.

When the edges start to come away and the center looks more set, carefully flip the tortilla using a large plate or a flat lid. Cook the other side for another 5-6 minutes until the surface is nicely golden and the texture is firm.

To make flipping easier, we recommend using special double pans designed to make turning simpler and safer.

Your tortilla is ready! Soft inside, with a slight contrast of textures and a delicate but original aroma. It’s perfect as a main dish, appetizer, or vegetarian second course.

For adjusting the quantities based on the number of guests or any questions, we are always at your disposal! Enjoy your meal!