Tortilla zucchini spinach
A gourmet recipe, full of vitamins and deliciously crunchy to enjoy on its own or with bread or salad. Zucchini Spinach and Red Onion Tortilla combines the indulgence of tortilla, the sweetness of zucchini, the freshness of spinach and the summery flavors of red onion. It's a melt-in-the-mouth, generous and slightly crunchy recipe to pair with a green salad, a few crudités or a large slice of farmhouse bread. An original and healthy recipe to share!
Serves
4
Difficulty
Easy
Preparation
20 min
Cooking
20 min
Budget
Affordable
Ideal with Crunchy red onion
Ingredients
- 4 pommes de terre de taille moyenne
- 4 à 5 œufs
- 1 oignon
- 1/2 courgette
- Une poignée de feuilles ou pousses d’épinards
- 1 botte de basilic
- 1 bloc de feta (150g)
- Huile d’olive
- Croquant d’oignon rouge Jardin Intense.
Preparation
-
Rinse potatoes, peel and cut into slices or small cubes.
-
Heat a frying pan with a generous drizzle of olive oil and fry the potatoes until golden and melting.
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Thinly slice the onion and slice the zucchinis.
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Fry the onions in another pan with a drizzle of oil. When they are melting, add the thinly sliced zucchini. Leave to cook for a few minutes, until melting but still firm.
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In a salad bowl, beat the eggs into an omelette. Add a few grinds of Jardin Intense Croquant d'oignon rouge and season with pepper. Add the potatoes, onions and zucchinis. Mix gently.
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Rinse the spinach and spin-dry.
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Heat a medium-sized frying pan with a generous drizzle of oil. Pour in the contents of the bowl, add the spinach and cook for a few minutes over medium heat.
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Place a larger-diameter plate on top of the skillet, then quickly turn the tortilla over, keeping the plate flat. Slide the omelette back into the pan to finish cooking.
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Add fresh feta cheese and a few basil leaves. And that's it!
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