Zucchini and Blue Cheese Tortilla
4 servings
35 minutes
Zucchini and blue cheese tortilla is a modern interpretation of a traditional Spanish dish. The recipe is based on the classic potato tortilla but includes tender zucchini and tangy blue cheese, giving the dish a refined creamy-salty flavor. The combination of caramelized onions and garlic creates a rich aroma, while grilling adds an appetizing golden crust. This tortilla is perfect for a light dinner or festive table and can be served hot or chilled. In Spain, such variations of tortilla are often made in rural areas where fresh vegetables and farm cheeses play a key role in cuisine. This dish pairs wonderfully with a salad of fresh greens and a glass of white wine.
1
Boil the potatoes in boiling water for 10-12 minutes until soft. Drain and cool.
- New potatoes: 200 g
2
Meanwhile, heat 1 tablespoon of olive oil in a 20 cm diameter pan and sauté finely chopped onion and sliced zucchini for 5-6 minutes until soft. Add minced garlic and cook for another minute. Remove from heat.
- Olive oil: 2 tablespoons
- Onion: 1 head
- Zucchini: 2 pieces
- Garlic: 2 cloves
3
Slice the potatoes into 5 mm thick rounds.
4
In a large bowl, beat the eggs, add salt and pepper.
- Chicken egg: 3 pieces
- Salt: to taste
- Ground black pepper: to taste
5
Wash the pan and place it over medium heat. Add the remaining oil and pour in the eggs. Add the potatoes and zucchini to the eggs, placing pieces of cheese in between. Cook for 5-6 minutes until the eggs are done.
- Olive oil: 2 tablespoons
- New potatoes: 200 g
- Zucchini: 2 pieces
- Cheese cough: 75 g
6
Preheat the grill in the oven. Place the tortilla for 5-6 minutes until a golden crust forms. Cut into segments and serve.