The basis of the Spanish tortilla is traditionally eggs. This omelet is complemented by zucchini, cheese, potatoes and corn.

Summary

Ingredients

• Eggs – 6 pcs.
• Potatoes (diced) – 3 pcs.
• Zucchini (chopped on a coarse grater) – 1 pc.
• Canned corn – 250 g
• Feta cheese (crumbled) – 0.6667 cup
• Onions (finely chopped) – 1 pc.
• Extra virgin olive oil – 2 tbsp
• Salt to taste
• Ground black pepper – to taste
• Paprika for serving

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Instructions

1. Switch on the oven with grill function to preheat to high temperature.
2. Boil the potatoes in lightly salted water until soft, for about 5 minutes. Drain the potatoes.
3. In a large skillet with a heat-resistant handle, heat the olive oil over medium-high heat. Pour the onion into the pan and fry, stirring occasionally, for about 5 minutes, until soft. Add chopped zucchini and boiled potatoes and cook, stirring occasionally, for about 2 minutes. Introduce corn.
4. Pour the eggs into a bowl, season with salt and pepper, beat slightly with a fork and pour the eggs over the vegetables in a frying pan. Sprinkle the contents of the pan with cheese and cook over low heat for 4-5 minutes.
5. Then place the pan under the grill and cook for another 2-3 minutes.
6. Serve the tortilla immediately, sprinkled with paprika.