zucchini, cut into thirds lengthwise
1 1/2 cup
potato trimmings, or cooked slices of potato
Pecorino Romano cheese, grated , divided
fresh basil, julienned
Kosher salt and freshly ground black pepper
- Preheat a grill to high. Place the slices of zucchini on a baking sheet and toss with a drizzle of olive oil, a healthy pinch or two of salt, and a few grinds of pepper. Place each slice on the grill and cook, until grill marks appear, turning once. Make sure the zucchini are tender but not mushy. Remove and allow to cool. Cut into 1-inch pieces and set aside.
- Preheat the oven to 400ºF with the rack in the middle position. Heat a large cast iron skillet, or other oven-proof pan over medium-low heat. Drizzle olive oil to coat the bottom of the pan. Crack the eggs into a large mixing bowl then give them a good whisk. Add in the potatoes, zucchini, ¼ cup of the Pecorino Romano, the basil, a pinch of salt and a few grinds of pepper. Carefully whisk the mixture together and then pour it into the pan. Cook slowly, occasionally scooping up the edges of the tortilla to let some of the raw egg seep around the edges of the pan. You don’t want to stir it and you don’t want to cook it so fast that the bottom gets brown. Turn down the heat as necessary.
- When the edges are looking set but the middle is still runny, scatter the remaining Pecorino Romano over the top and place the pan in the oven. Bake until the middle is set, about 15 to 20 minutes. Carefully remove the pan from the oven (it will be extremely hot) and allow to cool for 10 minutes. Slice it into wedges and serve topped with Romesco sauce. (And fresh chickpeas if you are lucky enough to find them.)
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
For more recipes go to