argentinian tortillas de zapallitos
Updated on Aug 9, 2014
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. :)
prep time
15 Min
cook time
25 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 - onion, chopped
- 1 tablespoon oil
- 1 3/4 pounds zucchini, sliced thinly
- 3 - eggs
- 1/4 cup milk
- 1 tablespoon cornstarch
- - salt & pepper to taste
How To Make argentinian tortillas de zapallitos
-
Step 1Saute the chopped onion & sliced zucchini in hot oil. Cook until the zucchini are tender. Remove and season with salt and pepper.
-
Step 2Dissolve cornstarch in milk and season.
-
Step 3Beat eggs and combine with cornstarch mixture.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Main Dishes
Category:
Vegetables
Category:
Vegetable Appetizers
Diet:
Vegetarian
Diet:
Diabetic
Diet:
Gluten-Free
Diet:
Low Fat
Diet:
Low Sodium
Diet:
Wheat Free
Diet:
Soy Free
Diet:
Low Carb
Ingredient:
Vegetable
Culture:
Latin American
Method:
Stove Top
Keyword:
#South American
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