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Spanish Tortilla with Zucchini

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Cook Time
45 minutes
Inactive Time
Preparation Time
5 minutes


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  1. Preheat oven to 400 degrees F
  2. In a medium pot, cover the potato with at least 1 inch of water and bring to a boil over medium-high heat. Boil until the potato is fork tender, 22-25 minutes.
  3. Drain the potato, slice it into thin rounds and set aside.
  4. Heat the olive oil in a small, oven safe skillet over medium heat. Add the onion and zucchini; season with salt and pepper. Sauté until tender, about 4 minutes.
  5. Add the potato slices and sauté until all the veggies are lightly browned, 5 to 7 minutes. Spread the vegetables into an even layer in the base of the pan. Remove the skillet from the heat.
  6. Whisk the eggs together in a medium bowl and pour them over the vegetables. Top the eggs with the cheese
  7. Transfer the skillet to the oven and bake until the eggs are set and the potato and zucchini slices on the top are golden brown, 12 to 15 minutes.
  8. Serve the dish warm.

Nutrition Facts

Serving Size

452 g

Amount per serving



% Daily Value *

Total Fat 25.9g

Saturated Fat 8g

Trans Fat

Cholesterol 390mg

Sodium 499mg

Total Carbohydrate 35g

Dietary Fiber 5.3g

Total Sugars

Protein 21.4g

Vitamin D

Calcium 305mg

Iron 3mg

Potassium 1073mg


The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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