Argentinian Tortillas de Zapallitos

Beth Renzetti

By
@elmotoo

I found this at an Argentianian website. It's like a Spanish potato tortilla but with zucchini. Yum!

This would be good as part of a brunch or light supper. It can also be cut into small pieces & served as an appetizer. :)


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Rating:
★★★★★ 2 votes
Comments:
Serves:
4
Prep:
15 Min
Cook:
25 Min
Method:
Stove Top

Ingredients

1
onion, chopped
1 Tbsp
oil
1 3/4 lb
zucchini, sliced thinly
3
eggs
1/4 c
milk
1 Tbsp
cornstarch
salt & pepper to taste

Step-By-Step

1Saute the chopped onion & sliced ​​zucchini in hot oil. Cook until the zucchini are tender. Remove and season with salt and pepper.

2Dissolve cornstarch in milk and season.

3Beat eggs and combine with cornstarch mixture.

4Mix zucchini with eggs and pour into preheated skillet with oil. Cook, shaking the pan to prevent sticking. Carefully flip, using a plate, and cook the other side. Serve immediately.

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