ZUCCHINI AND POTATO TORTILLA
SERVES 4 PREP 15 MINUTES COOK 20 MINUTES
400g sebago potatoes, peeled, thinly sliced 1 tablespoon extra virgin olive oil 3 zucchini, thinly sliced diagonally 3 garlic cloves, thinly sliced 3 green onions, thinly sliced diagonally, plus 1 extra, sliced, to serve 6 eggs, lightly beaten 100g goat’s cheese, crumbled 80g salad leaves, to serve
1 Cook potato in a large saucepan of boiling water for 4 minutes or until just tender. Drain. 2 Heat oil in a 5cm-deep, 20cm (base), non-stick, flameproof frying pan over medium-high heat. Add zucchini. Cook, stirring, for 3 minutes or until softened and light golden. 3 Add potato, garlic and onion. Season with salt and pepper. Stir to combine. Reduce heat to low. Pour egg over potato mixture. Gently shake the pan to allow egg mixture to spread evenly. Top with cheese. Cook, without stirring, for 5 to 6 minutes or until base and edges are firm.
4 Meanwhile, preheat grill on medium-high. Place pan under grill. Cook for 5 minutes or until top is golden and set. Cut into wedges. Sprinkle with extra onion and serve with salad. NUTRITION: (per serve) 1281kj; 17.6g fat; 6.1g sat fat; 18.6g protein; 15.4g carbs; 4.9g fibre; 291mg chol; 290mg sodium.