Tortilla with Zucchini and Mushrooms

5 from 7 votes
Total Time 55 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 136 kcal


  • 200 g Waxy potatoes with their skin on
  • Salt
  • 200 g Zucchini green
  • 150 g White mushrooms
  • 0,5 tbsp Lemon juice
  • 3 tbsp Oil
  • 2 Fresh onions
  • 4 Pc. Eggs
  • 4 tbsp Milk
  • Black pepper from the mill
  • 30 g Salami
  • 4 Stems Parsley


  • Wash the potatoes and cook in salted water in their skins for about 20 minutes.
  • In the meantime, clean the zucchini and mushrooms. Brush the mushrooms clean, cut into slices and drizzle with the lemon juice. Wash the zucchini, remove the blossoms and cut into slices.
  • Let the potatoes cool down a little and chop them. Heat the oil in a pan and fry the potato cubes in it.
  • Peel the onions and cut into rings. Add with zucchini and mushroom slices and cook for about 5 minutes. continue frying. Mix the eggs with milk, salt and pepper. Salt and pepper the contents of the pan. Cut the salami into slices and spread over the contents of the pan. Pour egg milk over and cook for about 5 minutes. let it stall.
  • Using a large plate, turn the tortilla and let the other side bake. Serve garnished with parsley.


Serving: 100gCalories: 136kcalCarbohydrates: 5.3gProtein: 2.9gFat: 11.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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