Potato and Zucchini Tortilla
This potato and zucchini tortilla is made from the simplest ingredients: eggs, onions and potatoes. Cooked like a flat omelette and served warm or cold and cut into wedges. Extra ingredients can be added, like asparagus, peas and mushrooms.
Excerpted from Eat to Beat Diabetes, available now in the Best Health Store
| Servings | Prep Time | Cook Time |
| 8 | 15minutes plus cooling | 15minutes |
| Servings | Prep Time |
| 8 | 15minutes plus cooling |
| Cook Time |
| 15minutes |
Instructions
- Place the potato cubes in a saucepan and add water to cover. Bring to a boil, then lower the heat slightly and cook for 3 minutes. Drain thoroughly. Heat the oil in a heavy (10-in /25-cm) non-stick skillet. Add the potatoes, onion, zucchini and bacon, and cook over a moderate heat until the potatoes are tender and lightly golden, about 10 minutes, turning and stirring from time to time.
- Preheat the broiler to high. In a bowl, beat the eggs with 1 tbsp (15 mL) cold water. Add the parsley and pepper to taste. Pour the egg mixture over the vegetables in the skillet and cook until the egg has set on the base, about 3 to 4 minutes, lifting the edges to allow the uncooked egg mixture to run onto the pan.
- When there is just a little uncooked egg on the top, place the pan under the hot broiler and cook for 2 minutes to set the top. Slide the tortilla out onto a plate or board and allow to cool for 2 to 3 minutes. Cut into small wedges and serve warm, or leave to cool completely before cutting and serving.
Recipe Notes
Per Serving: calories 161, calories from fat 72, fat 8 g, saturated fat 2 g, cholesterol 162 mg, carbohydrate 16g, fibre 2 g, sugars 3 g, protein 7 g
