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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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

Directions Step-By-Step

1
Saute the chopped onion & sliced ​​zucchini in hot oil. Cook until the zucchini are tender. Remove and season with salt and pepper.
2
Dissolve cornstarch in milk and season.
3
Beat eggs and combine with cornstarch mixture.
4
Mix 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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