evonne has sent you a recipe

This Epicurious.com recipe:
Zucchini Potato Tortilla
has been sent to you from evonne

evonne wants you to know:

You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/242870

Zucchini Potato Tortilla
2 pounds zucchini (preferably small; 6 to 8)
2 pounds boiling potatoes
1 1/2 cups olive oil
2 1/2 cups chopped Spanish onion (1 pound)
10 large eggs

Equipment
a 12-inch nonstick skillet

Coarsely grate zucchini, then toss with 2 teaspoons salt and let stand 30 minutes.

While zucchini stands, peel potatoes and cut into 1/3-inch dice.

Heat oil in skillet over medium-high heat until hot, then add potatoes, onion, and 3/4 teaspoon salt. Reduce heat to medium-low and cook (without browning), uncovered, stirring occasionally, 30 minutes.

Transfer zucchini to a colander to drain, then squeeze small handfuls to remove as much liquid as possible, transferring as squeezed to a small bowl.

Add zucchini to potatoes and cook, stirring occasionally, until potatoes are tender and zucchini is slightly browned, about 15 minutes. Drain vegetables in colander set over a bowl, reserving oil. Cool 5 minutes.

Lightly beat eggs in a large bowl, then stir in vegetables, 1 tablespoon reserved oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper.

Return 1 tablespoon reserved oil to skillet and add egg mixture, pressing potatoes flush with eggs. Cook over low heat, covered, until almost set and underside is golden, 12 to 15 minutes. Remove from heat and let stand, covered, 15 minutes.

Run a rubber spatula around tortilla and shake skillet gently to loosen (if bottom sticks, carefully slide spatula underneath). Slide tortilla onto a large flat plate, then cover with skillet and invert tortilla back into skillet. Round edge of tortilla with rubber spatula and cook over low heat, uncovered, until set, about 15 minutes more.

Slide tortilla onto a serving plate and cut into wedges. Serve warm or at room temperature.


Cooks' note:
Tortilla can be made 1 day ahead and chilled.

Gourmet
July 2008
by Shelley Wiseman
2008-09-18 10:27:18.0

Want to see how other cooks rated and reviewed this recipe? Go to http://www.epicurious.com/recipes/food/views/242870

Sign up for the Recipe Flash newsletter from Epicurious.com to get new recipes, menus, and cooking ideas delivered to your inbox each week: http://www.epicurious.com/services/newsletters