- Eggs 4 • 130 kcal
- Zucchini 2
- Potatoes 2
- Garlic 1 clove
- Parsley 1 sprig
- Salt as much as is needed • 1 kcal
- Ground black pepper as much as is needed
- Extra virgin olive oil as much as is needed
Omelette with zucchini and potatoes is a quick and tasty vegetarian recipe, excellent to serve as a second dish or cut into cubes and enjoyed as an appetizer or finger food. The ideal preparation for a last minute dinner, to be cooked in a pan or baked in the oven; it will still be excellent anyway. A simple recipe that combines the goodness of the zucchini omelette with that of the potato omelette, a truly tasty mix that will captivate young and old. So let’s see all the the steps to make it in the best way.
How to prepare the omelette with zucchini and potatoes
Wash the zucchini, peel them and cut them into pieces of the same size. Wash the potatoes, peel them and cut them into cubes (1). Brown the garlic in a pan with extra virgin olive oil (2), then add the zucchini. Add salt and pepper and cook for a few minutes (3). Also add the potatoes and continue cooking with the lid, adding a little more oil, if necessary.
In the meantime, beat the eggs in a bowl (4) with the salt, pepper, grated Parmesan cheese and chopped parsley. Add the cooked and cooled zucchinis and potatoes to the egg mixture and mix everything together. Pour the mixture into a pan greased with extra virgin olive oil and cook for about 6 minutes, turn the omelette upside down with the help of a plate or lid and continue cooking on the other side, until golden brown (5). Your omelette with zucchini and potatoes is ready to be served lukewarm or cold (6).
The omelette with zucchini and potatoes can be preserved for 2 days in the refrigerator in an airtight container.