Spanish-style Chicken, Potato, and Zucchini Tortilla
Delicious Spanish-style tortilla, with shredded chicken, potato, and zucchini. Simple, yet full of protein, deliciously flavorful, and quick to prepare.
Ingredients
- 1 tbsp olive oil
- 1 medium potato
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 80 g (1/2 cup) chicken, shredded
- 1/2 small zucchini, thinly sliced
- 6 eggs
- parsley, to garnish
Instructions
- Add the chicken to a pot and cover it with water and add salt.
- Once the water is boiling, cook for another 15 minutes and set aside to cool for a minute.
- Take the chicken and use 2 forks to shred it.
- Heat the oil in a non-stick pan and cook the potato and onion over medium heat for 4-5 minutes. Add a splash of water to prevent burning.
- Next, add the minced garlic, and zucchini and saute for another 4-5 minutes.
- In a bowl, whisk the eggs and season with salt and pepper.
- Add the shredded chicken and cooked vegetables and mix well.
- Using the same pan, add the mixture and cook on low heat.
- After a few minutes, run a spatula through the outer edges of the tortilla to make sure it does not stick to the pan.
- After 8-10 minutes, carefully flip the tortilla using a flat spatula.
- Let it cook for another 8-10 minutes.
- Remove from the heat and place on a plate.
- Garnish with some fresh or dry parsley and serve. Enjoy!