Wednesday, June 24, 2009
Zucchini and Potato Tortilla
I was so excited to find this recipe. It's a tortilla without the tortilla, therefore no white flour is used. We've been watching starches in an effort to control my husband's diabetes. Of course there are potatoes but that's the only villain in this dish!
The picture above does not have zucchini or tarragon, but rather is a Spanish-style potato tortilla.
1 lb. potatoes, peeled and diced
2 T olive oil
1 onion, finely chopped
1 garlic clove, crushed
2 medium zucchinis, thinly sliced
2 T. chopped fresh tarragon
4 eggs, beaten
sea salt and fresh ground black pepper
1. Cook the potatoes in boiling, salted water for about 5 minutes.
2. Heat the oil in a large oven-safe non-stick frying pan. Add the onion and cook gently for 3-4 minutes until it is beginning to soften. Add the potatoes, garlic, and zucchini to the pan. Cook for about 5 minutes more, shaking the pan occasionally to prevent the potatoes from sticking to the bottom if you don't have a non-stick pan, until zucchini are softened and the potatoes are lightly browned.
3. Stir the tarragon into the eggs and season with salt and pepper. Pour the eggs over the vegetables in the pan and cook over medium heat until the underside of the tortilla (being formed by the egg mixture) is set. Meanwhile preheat the broiler.
4. Place the pan under the broiler and cook for a few minutes more until the top of the tortilla is set and starting to brown. Cut into wedges and serve from the pan.
If you like this blog, please look for my other blogs:
Thyme for Herbs
Tickling the Ivories