Receta de tortilla de verduras por Dani García

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a healthier fat profile.

eggs

🥗Healthier: flaxseed meal + water

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative.

Peel and thinly slice the potatoes.

Chop the onions and bell peppers finely.

Heat olive oil in a large skillet over medium heat.

Add the potatoes and onions to the skillet; season with salt.

Cook until the potatoes are tender, about 15-20 minutes, stirring occasionally.

Add the bell peppers and zucchini; cook for another 5 minutes.

In a bowl, whisk the eggs with salt and black pepper.

Drain excess oil from the skillet, leaving a thin layer.

Pour the egg mixture over the cooked vegetables in the skillet.

Cook on medium-low heat until the edges set, about 5-7 minutes.

Carefully flip the tortilla using a plate and cook the other side until set, about 5-7 minutes more.

Slide the tortilla onto a serving plate and let it cool slightly before slicing.

Garnish with chopped parsley before serving.

Cooking Techniques

Spice Level:

Allergens