Recipe

Tortilla with zucchini, potatoes & black olives

This is good as a brunchy-lunchy thing, but you could also cut it into small squares and serve it in a more fancy guise with bubbly or drinks.

Oct 31, 2011 1:00pm
  • 15 mins cooking
  • Serves 6
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Ingredients

Tortilla with zucchini, potatoes & black olives
  • 3 tablespoon olive oil
  • 1 large onion, peeled and finely chopped
  • 1 clove garlic, peeled and crushed
  • 2 small zucchini, trimmed and sliced
  • salt and freshly ground black pepper
  • 4 medium (size 6) free-range eggs
  • 1/2 cup freshly grated parmesan cheese
  • 1 tablespoon marjoram (or use basil
  • 300 gram potatoes, peeled, cubed and cooked until tender
  • 8 pitted kalamata olives, halved

Method

Tortilla with zucchini, potatoes & black olives
  • 1
    Heat 2 tablespoons of the oil in a large frying pan, then add the onion. Cook over a gentle heat until softened and lightly golden, then stir in the garlic. Tilt the pan and use a slotted spoon to transfer the mixture to a plate.
  • 2
    Add 1 tablespoons of the oil to the pan, increase the heat to medium-high and add the zucchini. Cook until brown, turning a few times. Sprinkle with ¼ teaspoon salt. Tilt the pan, drain off oil and transfer the veges to a plate.
  • 3
    Mix the eggs, Parmesan and marjoram in a bowl and season with ¼ teaspoon salt and some black pepper. Add the onion and garlic, zucchini and potatoes.
  • 4
    Set the pan back over a medium heat; if it's dry, add a dash of oil. Pour the egg mixture into the pan. Scatter with olives, burying them in the mixture, and cook for about 7 minutes until browned and half set. Slide the tortilla onto a large plate then flop it uncooked side down back into the pan. Cook the second side until browned. Slide onto a serving plate. Serve warm.

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