I officially banned myself from going to the Farmers’ Market for the last couple of weeks. The stands are suffering from that in-between season lull, and it seems like the only thing that has been looking good lately is zucchini, and I think I might have zucchini-ed us out this summer!
I found this Zucchini and Potato Tortilla recipe that helped me use up the last of my zucchini and a couple of pattypan squashes. Despite the addition of the zucchini, the tortilla still tastes like a traditional Spanish tortilla with a creamy texture from the slow cooked potatoes in olive oil. I realize that some people may freak out from the 1 1/2 cups of olive oil used to cook the veggies, but a lot does drain out at the end, and isn’t olive oil supposed to be healthy for you? 
During the cooking process of this tortilla, I somehow managed to grate off the top of my right thumb and then cut my left thumb through the nail bed. My bad luck continued when I proceeded to burn both hands by stupidly grabbing the handle of the skillet after I had taken it out of the oven. The preparation was a total and painful disaster to my hands, but the end result was delicious! I am definitely making this again, but will just keep a better eye on protecting my hands. This Zucchini and Potato Tortilla is great to make in advance for a few lunches and makes 8 portions at 85 cents per serving.
Zucchini and Potato Tortilla
2 pounds zucchini
2 pounds boiling potatoes
1 1/2 cups olive oil
1 pound chopped Spanish onion
10 large eggs
Coarsely grate the zucchini and watch out for your fingers! Toss the grated zucchini with 2 teaspoons of salt and let it stand for 30 minutes to drain some of the water in the zucchini.
While the zucchini stands, peel the potatoes and cut them into 1/3-inch dice.
Heat the oil in a 12-inch skillet over a medium-high heat until hot, then add the potatoes, onion, and 3/4 teaspoon of salt. Reduce the heat to medium-low and cook the potatoes without browning them for around 30 minutes. Cook the potatoes uncovered and stir them occasionally.
Transfer the zucchini to a colander to drain, then squeeze small handfuls to remove as much liquid as possible. It is pretty incredible just how much water comes out of the zucchini, but keep on squeezing it in small handfuls until you get it as dry as you can.
Add the zucchini to the potatoes and cook, stirring occasionally, until the potatoes are tender and the zucchini is slightly browned, about 15 minutes. Drain the vegetables in colander set over a bowl so you can keep the oil that the veggies were cooked in. Let the veggies cool for 5 minutes.
Lightly beat the eggs in a large bowl, then stir in the vegetables, 1 tablespoon of the oil from the veggies, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
Return 1 tablespoon of the cooking oil to the skillet and add the the egg mixture, pressing the potatoes flush with eggs. Cook over low heat, covered, until almost set and the underside is golden, around 12 to 15 minutes.
Place the skillet in a preheated oven at 350 degrees F. Let the tortilla cook until it is set all the way through, around 15-20 minutes. It is hard to overcook the tortilla due to all of the olive oil from cooking the veggies, so be sure that the center of the tortilla is cooked all the way through.
Once the tortilla is cooked, run a rubber spatula around the tortilla and gently shake the skillet to loosen the tortilla. Carefully slide the tortilla onto a serving plate and cut into 8 wedges. You can serve the tortilla warm or at room temperature.
