Spanish

Spanish Tortilla with Zucchini

Prep. Time

5 min

Cook Time

45 min

Inactive Time

0 hours

Ingredients

Instructions

  • Preheat oven to 400 degrees F
  • 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.
  • Drain the potato, slice it into thin rounds and set aside.
  • 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.
  • 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.
  • Whisk the eggs together in a medium bowl and pour them over the vegetables. Top the eggs with the cheese
  • 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.
  • Serve the dish warm.

Nutrition Facts

Serving Size

452g

Amount per serving

Calories

453

% Daily Value *

Total Fat 25.9g

33%

Saturated Fat 8g

40%

Trans Fat

Cholesterol 390mg

130%

Sodium 499mg

22%

Total Carbohydrate 35g

13%

Dietary Fiber 5.3g

19%

Total Sugars

Protein 21.4g

Vitamin D

Calcium 305mg

23%

Iron 3mg

17%

Potassium 1073mg

23%

*

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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