Name: Zucchini Potato Tortilla
Cook time: 1 hr
Total time: 1 3/4 hr
Yield: Makes 12 (side dish) servings
Ingredients: 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; a 12-inch nonstick skillet

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Zucchini Potato TortillaQuentin Bacon

In this Spanish-style frittata, the potatoes and zucchini are characteristically creamy and filling. The dish is also a host's friend, since it tastes just right at room temperature.

Cooks' note:

Tortilla can be made 1 day ahead and chilled.

Recipe notes

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