This Zucchini and Potato Omelet is not the usual omelet where the vegetables are cooked first, but an omelet where the vegetables are grated raw and squeezed dry, then briefly sautéed in a pan.
An omelet where the vegetables are not visible, why this choice? Easy answer, to not show the kids that there are vegetables inside!
Therefore, a very tasty and flavorful Zucchini and Potato Omelet, with an almost red color due to the tomato paste added to the eggs, which can also be enriched as we did with slices of mozzarella and basil leaves. However, if you add them too soon, they will darken due to the heat of the omelet itself, as happened to us, so add them only before serving.
If you like omelets, here are some more ideas to prepare them, and then right after the photo, let’s discover how to prepare the Zucchini and Potato Omelet!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients for Zucchini and Potato Omelet
- 1 zucchini (large)
- 1 potato
- Half onion
- 3 eggs
- 2 pinches salt
- to taste black pepper (optional)
- 1 teaspoon dried oregano
- to taste buffalo mozzarella
- 1 tablespoon tomato paste
- to taste extra virgin olive oil
Tools
- 1 Grater
- 1 Electric Whisk
- 1 Bowl
- 1 Pan
Preparation of Zucchini and Potato Omelet
To prepare the Zucchini and Potato Omelet, first peel the potato and trim the ends of the zucchini.
Grate both vegetables with a coarse grater, then place them on a clean tea towel and squeeze well to remove as much water as possible.
Meanwhile, chop half an onion into small pieces and sauté it in a pan for a few minutes with a little extra virgin olive oil.
When it starts to become transparent, add the squeezed vegetables, season with salt, mix well, and cook for 3 to 4 minutes.
While the vegetables are cooking, crack the eggs into a bowl, add the tomato paste, salt, and pepper (if you like), and beat with the electric whisk to achieve a frothy mixture.
After 3 or 4 minutes of cooking the vegetables, pour them into the bowl with the eggs, mix with a spatula, then pour everything into the same pan where you cooked the vegetables.
Cover with the lid and cook the Omelet for 8 minutes, flip it using the same lid or a plate as large as the pan.
Spread mozzarella on top, cover again with the lid, and cook on low heat for another 2 or 3 minutes.
Before serving, sprinkle with dried oregano and basil leaves
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How to Store the Zucchini and Potato Omelet
You can store it in the refrigerator well-sealed in an airtight container for 2 days.
Other Recipes
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