Potato-Zucchini-Tortilla

Name: Potato-Zucchini-Tortilla
Cook time: 1 h
Total time: 1 h
Yield: 10
Ingredients: 800 g Potatoes; 250 g Courgette; 2 Onions; 3 TABLESPOONS Oil (e.g. olive oil); 7-10 Tbsp salt and pepper; 100 g green olives (without stone); 6 Eggs (Gr. M)

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

No party without the hostess! That's why you can prepare the refined omelette and take care of your guests. The finger food tastes delicious cold.

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 10

800 g Potatoes
250 g Courgette
2 Onions
3 TABLESPOONS Oil (e.g. olive oil)
7-10 Tbsp salt and pepper
100 g green olives (without stone)
6 Eggs (Gr. M)

Directions

1
Wash the potatoes and boil in water for about 20 minutes. Drain, quench, peel and let cool.
2
Beat the eggs. Season well with salt and pepper. Pour over the potatoes, cover and allow to set at low heat for 15-20 minutes. Carefully remove the tortilla from the edge of the pan and slide it onto a plate.