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Tortilla with Potatoes and Grilled Zucchini

Tortilla with Potatoes and Grilled Zucchini
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WebMD Recipe from

True confession time- I have a deep dislike of leftovers. There. I said it. Randy would be happy to spend the rest of his life eating left-over food out of plastic containers, but I would rather eat a plain bagel than last night’s dinner tonight. Why? I don’t know. I have no good answer for you. If forced, I still need to make something fresh – a crostini or a big salad – to negate the leftover-ness of the meal.

Leftover ingredients fall into a slight different category. Bits and pieces that I can be creative with feel more like a challenge to me than drudgery. As I do more catering, my refrigerator can, at times, have some pretty interesting things in it. I did a last Friday and then friends came over for dinner on Saturday. I was thinking I wanted to keep things pretty simple after making appetizers for 25 people but, as usual, I got kind of carried away. I started with the idea of making a Spanish tortilla for dinner using up the leftover potatoes pieces and Romesco sauce. Soon a crostini with balsamic sautéed red peppers got added along with a green salad featuring watermelon, haloumi, and fennel. And homemade white chocolate, chocolate chip ice cream sounded like a terrific idea for a hot night. Can simple food still be called simple if there are many different components?

  • 2 medium
    zucchini, cut into thirds lengthwise
  • 1 1/2 cup
    potato trimmings, or cooked slices of potato
  • 10 
  • 1/2 cup
    Pecorino Romano cheese, grated , divided
  • 1/4 cup
    fresh basil, julienned
    Kosher salt and freshly ground black pepper
    olive oil
  1. 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.
  2. 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.
  3. 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.)


Nutritional Information

Makes: 6 servings
  • Calories68
  • Carbohydrates8.3g
    • Dietary fiber1.6g
  • Cholesterol93mg
  • Fat2.4g
    • Saturated fat0.7g
  • Sodium40mg
  • Protein4.2g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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