Zucchini & Potato Tortilla

 VEG | P | GF | SF

How It's done:


400 g potatoes, peeled and thinly sliced
3 zucchini, thinly sliced
6 eggs, lightly beaten
100g goat's cheese
3 spring onions, sliced (plus extra for serving)
1 tbsp olive oil
3 garlic cloves, peeled and chopped
Sour cream for serving
Salt and pepper to taste


Add potato to salted boiling water and cook until just tender. Remove from the pot and drain. On the stovetop, heat oil in a non-stick pan. Add zucchini and cook for 2-3 mins or until zucchini becomes soft. Add onion and garlic and stir for 1 min before adding the boiled potatoes. Season with salt and pepper and reduce to low heat. Pour the eggs over the mixture, gently shaking the pan allow the egg mixture to spread. Allow the tortilla to cook through (approx 5-7 minutes) until the edge and base are firm to touch. Place the pan under the grill to ensure the top is golden brown and set. Top with dollops of sour cream and spring onion slices to serve.

Cooking Time

25-30 mins