Vegetable Tortilla

Ingredients

• 4 unités Potatoes (Medium, peeled)
• 1 unité Red bell pepper (Seeded, cut into 0.5 cm dice)
• 1 unité Zucchini (Peeled, cut into 0.5 cm dice)
• 1 unité Onion (Finely sliced)
• 4 cuillères à soupe Olive oil (For cooking)
• 0.5 cuillère à café Herbes de Provence (Seasoning)
• 1 cuillère à soupe Fresh chopped parsley (Added to the eggs)
• à goût Coarse Guérande salt (Fine or coarse salt)
• à goût Ground black pepper (Ground with a mill)
• 4 unités Eggs (Fresh, beaten into an omelette)
• 100 ml Water (A small glass, to moisten the vegetables)

Instructions

1. Prepare the vegetables

   Peel the potatoes and cut them into slices about 2 mm thick using a mandoline. Halve the red bell pepper, remove the stem, seeds and white membrane, then cut into strips and finally dice 0.5 cm. Cut the zucchini into sticks of the same thickness, then dice. Slice the onion finely and chop the parsley. Set each vegetable aside separately.

   Time: PT15M

2. Brown the potatoes

   Heat 2 c. à soupe of olive oil in the pan over medium heat. Add the potato slices and brown them 4‑5 minutes on each side, turning regularly, until they are nicely golden but still firm.

   Time: PT10M

3. Cook pepper and onion

   Remove the potatoes and place them on a plate. In the same pan, add the remaining olive oil, then the onions and pepper dice. Lightly salt and sauté 5 minutes, stirring regularly until they are tender and slightly caramelized.

   Time: PT5M

4. Add zucchini and season

   Stir in the zucchini dice, sprinkle the Herbes de Provence, salt again and mix. Pour a small glass of water (≈100 ml) to prevent the vegetables from sticking, then cook 5 minutes, stirring until the zucchini are still slightly crisp.

   Time: PT5M

5. Let the vegetables cool

   Remove the pan from the heat, transfer the cooked vegetables to a large bowl and let cool completely (about 5 minutes).

   Time: PT5M

6. Prepare the egg mixture

   In the same bowl, crack the 4 eggs, add the coarse salt, freshly ground pepper and chopped parsley. Beat with a fork until a homogeneous consistency is achieved.

   Time: PT3M

7. Combine eggs and vegetables

   Fold the cooled vegetables into the beaten eggs and gently mix with a fork to distribute the ingredients without crushing them.

   Time: PT2M

8. Cook the tortilla

   Wipe the pan with paper towel, add a thin layer of olive oil and arrange the browned potato slices in an even layer at the bottom. Pour the egg‑vegetable mixture gently, spreading with the spatula. Cover the pan with a lid and cook over low heat 5‑7 minutes until the bottom is golden and the centre is set. (Optional: flip the tortilla using a flat plate.)

   Time: PT7M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

30 g

Fat

20 g

Fiber

5 g

Ingredient Substitutions

• Instead of Potatoes: Sweet potatoes
• Instead of Red bell pepper: Yellow bell pepper, Green bell pepper
• Instead of Zucchini: Eggplant
• Instead of Onion: Shallot
• Instead of Olive oil: Sunflower oil
• Instead of Herbes de Provence: Dried thyme, Rosemary
• Instead of Fresh chopped parsley: Chives
• Instead of Coarse Guérande salt: Sea salt
• Instead of Ground black pepper: White pepper
• Instead of Eggs: Organic chicken eggs

Equipment Needed

• Mandoline
• Chef's knife
• Cutting board
• Heavy-bottomed skillet (20‑25 cm)
• Silicone spatula
• Mixing bowl or medium bowl
• Fork
• Tablespoon
• Measuring glass (100 ml) (optional)
• Lid fitting the pan (optional)

Critical Steps — Do Not Skip

• Slice the potatoes to a uniform thickness with the mandoline
• Brown the potato slices before setting them aside
• Allow the vegetables to cool completely before incorporating them into the eggs
• Final cooking over low heat and cover for even cooking

Chef Tips from the Video

• Sprinkle a little grated cheese (Emmental or goat) before the final cooking for extra indulgence
• Use a heavy-bottomed pan for even heat
• Serve the tortilla warm with a lemony green salad

Troubleshooting

Storage

Refrigerator: Store the tortilla in an airtight container, 2‑3 days in the refrigerator

Freezer: Can be frozen 1‑2 months, well wrapped in cling film then a freezer bag

Room temperature: Do not leave at room temperature for more than 2 hours

Make-Ahead Tips

• The potato slices can be pre‑cooked and kept in the refrigerator
• The vegetables can be chopped the day before and kept in cold water
• Beat the eggs in advance and cover with plastic wrap