👥 Serves: 2
⏱ Prep Time: 10 minutes
🔥 Cook Time: 25 minutes
🍽 Total Time: 35 minutes

🧾 Nutrition per Serving:

• Calories: 377 kcal
• Fat: 22g
• Carbohydrates: 22g
• Protein: 21g

🧄 Ingredients:

• 1 tbsp olive oil
• 1 small potato, peeled and chopped
• 1 small onion, chopped
• ½ small zucchini, thinly sliced
• 6 eggs
• Salt and black pepper (to taste)

👩‍🍳 Instructions:

1. Cook the Veggies:
   Heat olive oil in a non-stick pan over medium-high heat.
   Add chopped potatoes and onions. Sauté for about 4 minutes until slightly tender.
2. Add the Zucchini:
   Stir in the thinly sliced zucchini and sauté for another 4 minutes until all veggies are soft.
3. Prepare the Eggs:
   In a mixing bowl, crack and whisk the eggs. Season with salt and pepper.
   Add the cooked vegetables to the eggs and mix well.
4. Start the Tortilla:
   Using the same non-stick pan, pour in the egg and veggie mixture over low heat.
   Spread the mixture evenly and cook for about 3 minutes.
5. Loosen the Edges:
   Use a spatula to run around the outer edges of the tortilla to prevent sticking.
6. Flip the Tortilla:
   After 8–10 minutes, carefully flip the tortilla using a plate placed over the pan.
   Invert the pan and slide the uncooked side back into the pan.
7. Finish Cooking:
   Cook the other side for another 5–6 minutes or until fully cooked and golden.
8. Serve:
   Remove from heat, slice, and serve warm or at room temperature.
   Great for brunch, lunch, or a light dinner!