Zucchini Potato Tortilla

60 mins (prep 60)
5 ingredients
makes 12 (side dish) servings
In this Spanish-style frittata, the potatoes and zucchini are characteristically creamy and filling. The dish is also a host's friend, since it tastes just right at room temperature.

Categories:  egg-dish , quick-&-easy , mexican ,
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  • 2 pounds zucchini (preferably small; 6 to 8)
  • 2 pounds boiling potatoes
  • 1 1/2 cups olive oil
  • 2 1/2 cups chopped spanish onion (1 pound)
  • 10 large eggs
  • a 12-inch nonstick skillet


Serving Size (106.38 g)
Servings 12
Amount per Serving
Calories 277.32 Calories from Fat 268.92
% Daily Value *
Total Fat 29.88g 551.58%
Saturated Fat 4.15g 248.79%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 2.86mg 1.43%
Total Carbohydrate 2.35g 9.4%
Dietary Fiber 0.83 g 39.92%
Sugars 0.0 g %
Protein 2.05g 49.17%
Vitamin A 370.44IU% Vitamin C 25.78mg%
Calcium 16.17mg% Iron 0.76mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
boiling potatoes, chopped spanish onion, large eggs, a