Got Zucchini? Make this Spanish Zucchini and Potato Scramble

Von Spain on a Fork · 25 Min.

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Zubereitung

1. Heat a large frying pan over medium heat and add the olive oil.
2. Add the sliced onion and stir. Keep stirring every 1 to 2 minutes.
3. Meanwhile, cut the potato into bite-sized pieces about ¼ inch (0.625 cm) thick.
4. After the onion has sautéed for about 5 minutes and is lightly cooked, add the potato, season with salt and pepper, and stir every 2 to 3 minutes so it cooks evenly.
5. While the potato cooks, beat the eggs in a bowl with salt and pepper, leaving some streaks of white.
6. Cut the zucchini into bite-sized pieces about ¼ inch (0.625 cm) thick. Place in a colander over a bowl, salt them, and let rest for 10 minutes. Transfer to paper towels and pat dry.
7. After the potato has cooked for 15 to 20 minutes, until lightly golden and cooked through (a toothpick should pierce it easily), add the zucchini and stir constantly.
8. When the zucchini is lightly sautéed, about 4 minutes, reduce to low heat, add the beaten eggs, and stir gently for 2 to 3 minutes until just cooked through.
9. Transfer to serving dishes and top with chopped chives.

Zusammengefasst aus dem Video von Spain on a Fork. Schau es dir für die Details an.

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ZwiebelEiKartoffelZucchini