Potato and Zucchini Omelet

Name: Potato and Zucchini Omelet
Total time: 30 min
Ingredients: 4 unit potato; 6 units egg; 1 unit onion; 1 unit zucchini; 3 tbsp olive oil; 1 tsp salt

ekilu Team

“In the Spanish culture the potato omelet (Spanish omelet) is very important. We're not talking about the store-bought kind either. Homemade omelets are versatile, they can be eaten as a snack, placed in a sandwich, eaten for lunch, or dinner. There are endless ways to enjoy a potato omelet, and they are always spectacular. In the recipe we've brought to you today, we added in zucchini to make it even better.”

ingredients

Difficulty

Easy

Time

30'

Fresh ingredients

potato

4 units

egg

6 units

onion

1 unit

zucchini

1 unit

Pantry ingredients

olive oil

3 tbsp

salt

1 tsp

Instructions

Start by peeling the potatoes and slicing them into thin slices. If your potatoes are large, about 2-3 should be enough. We used 4 medium sized potatoes.

Slice the onion and zucchini into thin slices.

Add olive oil to a large pan. Once hot, add the potatoes and let them cook over medium heat for 5-7 minutes. Stir occasionally.

After this time, add the onion and zucchini to the pan and cook for 15 minutes over medium heat. Add salt and stir occasionally. It's important to keep an eye on the vegetables, making sure that they are tender (if this happens, you'll get an amazing omelet). If they are not tender enough, leave them in the pan for several more minutes until cooked thoroughly (poached).

When the vegetables are cooked, remove from the pan and place in a large bowl.

Beat the eggs with salt and pour into the bowl that has the potatoes and vegetables. Mix well. Let the mixture sit for several minutes so the vegetables "absorb" the egg.

Using the same pan as before, and the same oil, add the mixture and cook over medium heat. With a wooden spatula or spoon, separate the omelet from the edges of the pan to help flip it later. Let the omelet cook for 2 minutes before flipping. To do this, place a plate that is larger than the pan over the pan. Flip the omelet onto it, and then immediately slide it back into the pan (the bottom will now be the top). Cook for 1-2 minutes more. To remove from the pan, repeat the step with the plate and serve.

Tips & Tricks

We noticed that the omelet is better when the vegetables are perfectly cooked before adding them to the mixture. Don't be afraid to add more eggs, they help the omelet stay juicy. Take care not to overcook the omelet either or else it will come out dry. When you are cooking, you will be able to tell if the vegetables need to be cooked longer or not, if it needs more egg, or how cooked you want the omelet.

Flipping the omelet is an art. Outside of explaining how to flip, it's difficult to give out the perfect tips so it comes out perfect every time. So don't fret if it doesn't come out perfectly on your first try. The key is lots of practice. So the more you make these omelets, the better they'll come out. In this day and age, they sell special lids for flipping omelets... we have yet to try them but they may help.

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Potato and Zucchini Omelet

Fresh ingredients

Pantry ingredients

Instructions

Tips & Tricks

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