Growing up, my mother didn’t cook dinner, and if she did, it was never more complicated than an omelet. Most of the time, dinner consisted of leftovers from her elaborate, well-labored over multi-course lunches (two or three different salads, a main meat dish with vegetables, bread, and fruit, or a homemade dessert of sorts). Tortillas, being slightly more complex than omelets, only made an occasional appearance on our dinner table; sometimes they were part of lunch.
I can’t keep up with my mother’s extensive lunches – at least not on a daily basis–, but I am perfectly able to carry on the tradition of simple dinners. Simple but satisfying, slightly more effortful than an omelet but still very feasible for a busy teacher, mother, student, blogger, expert task juggler, Giada wannabe and future prophetess. A tortilla is one of my top choices for an easy, versatile and nutritious meal. And since I make a large one, my lunch is usually taken care of for quite a few days thereafter. I do love that!
Many Moroccans are fond of tortillas, probably more so in the north near the Spanish border. A typical Moroccan tortilla is almost always made with potatoes, cubed and pan-sautéed until golden brown then cooked with beaten eggs on the stovetop. I use shredded potatoes so I can skip the sautéing part. Shredded vegetables cook at the same time as the eggs and don’t need previous sautéing (youpi!). I add shredded zucchini to the potatoes and sprinkle the top of the tortilla with chopped sundried tomatoes and cheese for added color, texture, and flavor.
TORTILLA WITH POTATOES, ZUCCHINI, AND SUNDRIED TOMATOES RECIPE
YIELD: 6 TO 8 SERVINGS
PREP TIME: 10 MIN
COOK TIME: 25 MIN
Ingredients:
Vegetables
2 medium red skin potatoes
1 zucchini
Sea salt and ground pepper, to taste
1 small garlic clove, minced
3 tablespoons unsalted butter, melted
Eggs
8 large eggs
¼ cup milk
½ teaspoon baking soda
Sea salt and ground pepper, to taste
Topping
½ cup grated Asiago cheese
3 tablespoons finely chopped sundried tomatoes
Directions:
Preheat the oven to 375 degrees Fahrenheit. Spray a 9-inch round pan with cooking spray.
Peel the potatoes. Using a large-hole grater, grate the potatoes and zucchini into a large glass bowl. Season with salt and pepper. Stir in the minced garlic and melted butter.
In a separate bowl, whisk the eggs, milk, baking soda, salt, and pepper long and well, until fluffy and smooth. Stir the egg mixture into the vegetables. Pour into the prepared pan. Top with grated cheese and chopped sundried tomatoes.
Bake until set, 25 to 30 minutes. Serve warm with hot sauce and a side salad.
