Potato and Zucchini Tortilla with Watercress
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 5 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 5 medium potato (s)
- 1 small zucchini
- 1 medium onion (s)
- 50 g watercress
- 5 egg (s)
- 3 tablespoon goat cream cheese
- Salt and pepper, black from the mill
- olive oil
- butter
Print Recipe
Pin Recipe Instructions
- Peel the potatoes, wash the zucchini and cut both into approx. 1 cm cubes. Cut the peeled onion into small cubes. Wash the watercress, pluck the leaves and cut into small pieces.
- Heat the olive oil in a large pan, add the potato cubes, season with salt and roast covered for approx. 15 minutes over a medium heat. Add the zucchini and onion cubes. Fry for another 10 minutes without a lid or until the potatoes are cooked through. Salt and pepper, set aside and let cool down a little.
- The eggs with. Whisk the salt and pepper and fold in the watercress. Fold half of the cooled potato and zucchini mixture into the egg mixture.
- In a smaller non-stick pan, heat olive oil with a little butter, then fill in the potato and zucchini half without eggs. Crumble the goat cream cheese on top, then add the rest of the mixture with the eggs so that the pan is well filled. Fry over a low heat until the mixture has largely thickened. Then turn - preferably with an empty pan of the same size, in which you can continue frying with a little olive oil and a pinch of butter.
- When the egg is whole, serve.
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