This hearty vegetarian tortilla is ready in a jiffy.
Ingredients
- 400g sebago potatoes, peeled, thinly sliced
- 1 tablespoon olive oil
- 3 zucchini, thinly sliced diagonally
- 3 garlic cloves, thinly sliced
- 3 green onions, thinly sliced diagonally
- 6 eggs, lightly beaten
- 100g goat's cheese
- Green onions, extra, sliced to serve
- Mixed salad, to serve
Method
- Step 1Cook potato in a large saucepan of boiling water for 4 minutes or until just tender. Drain.
- Step 2Heat oil in a 5cm-deep, 20cm (base) non- stick, flameproof frying pan over medium- high heat. Add zucchini. Cook, stirring, for 3 minutes or until softened and light golden.
- Step 3Add potato, garlic and onion. Season with salt and pepper. Stir to combine. Reduce heat to low. Pour egg over potato mixture. Gently shake the pan to allow egg mixture to spread evenly. Top with dollops of cheese. Cook, without stirring, for 5 to 6 minutes or until base and edges are firm.
- Step 4Meanwhile, preheat grill on medium-high. Place pan under grill. Cook for 5 minutes or until top is golden and set. Cut into wedges. Sprinkle with extra onion and serve with salad.
- Low carb
- Low kilojoule
- Low sodium
- Lower gi
- Vegetarian
Nutrition
1281 kj
Energy
17.6g
Fat Total
6.1g
Saturated Fat
4.9g
Fibre
18.6g
Protein
291mg
Cholesterol
290mg
Sodium
15.4g
Carbs (total)
All nutrition values are per serve
Notes
You could substitute the zucchini for sliced capsicum or leek.
- Author: Liz Macri
- Image credit: Guy Bailey & Craig Wall
- Publication: Super Food Ideas
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