Zucchini and potato tortilla

Ingredients for 6 servings:

• 2 m.-large zucchini
• 1 m.-sized onion(s)
• 8 eggs
• 2 m.-sized potatoes
• e.g. olive oil
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Grate the zucchini, potatoes, and onions into thin strips and sauté in a pan with olive oil for about 20 minutes. Do not allow them to brown; the liquid should evaporate. Whisk the eggs in a large bowl and season with salt and pepper. Add the vegetables to the egg in the bowl (not the other way around!) and mix well. Then return everything to the hot pan and reduce the heat. Stir gently at first. Then let the mixture set on one side, smoothing the edges—that is, pushing them slightly toward the center of the pan. When the first side is light brown, flip the tortilla using a plate (plate on top of the tortilla, but in the pan. Quickly flip the pan, then slide the tortilla back into the pan). Now let the other side set. Make sure the tortilla doesn’t dry out; it should still be moist. Serve with baguette and a fresh salad. As a variation, add grated cheese and/or a few tomatoes, garlic, ham… Tastes delicious cold too.