Potato-zucchini tortilla with watercress

Ingredients for 3 servings:

• 5 m.-sized potatoes
• 1 small zucchini
• 1 m.-sized onion(s)
• 50 g watercress
• 5 eggs
• 3 tbsp goat’s cheese
• Salt and pepper, black from the mill
• olive oil
• butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

simple and vegetarian

Peel the potatoes, wash the zucchini, and cut both into approximately 1 cm cubes. Dice the peeled onion into small cubes. Wash the watercress, pick off the leaves, and chop finely. Heat olive oil in a large pan, add the diced potatoes, season with salt, and fry covered over medium heat for about 15 minutes. Add the diced zucchini and onion. Fry uncovered for another 10 minutes, or until the potatoes are tender. Season with salt and pepper, set aside, and let cool slightly. Beat the eggs with 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 add the potato and zucchini halves without the eggs. Crumble the goat’s cheese on top, then add the remaining mixture with the eggs, filling the pan well. Fry over low heat until the mixture is mostly set. Then flip it over – ideally using an empty pan of the same size, in which you can continue frying with a little olive oil and a knob of butter. When the egg is completely set, serve.