Ingredients

1 tbsp. olive oil
1 small potato, peeled, chopped
1 small onion, chopped
½ small zucchini, thinly sliced
6 eggs

Serves: 2
Prep: 10 mins
Cook: 25 mins

Nutrition

Nutrition per serving:
377 kcal
22g Fats
22g Carbs
21g Protein

Instructions

Heat 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.

In a bowl, whisk eggs and season with salt and pepper. Transfer the vegetables from the pan into the bowl and mix well.

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 tortilla’s outer edges to ensure it does not stick to the pan.

Flip the tortilla after 8-10 minutes (which 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.

After another 5-6 minutes, the tortilla should be cooked. Remove from heat and serve.