Dive into comforting, savory goodness with a dish that brings a taste of Mexico to your dinner table tonight!

1

Begin by peeling the potatoes and carrot. Cut the potatoes into small cubes and grate the carrot. Dice the bell pepper, onion, and zucchini.

2

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the potato cubes and cook for about 10 minutes, stirring occasionally until they start to soften.

3

Next, add the grated carrot, diced bell pepper, onion, and zucchini to the skillet. Season with salt and black pepper. Sauté the vegetables for another 10 minutes, until they are tender and slightly caramelized.

4

In a bowl, whisk together the eggs until fully combined. Pour the egg mixture over the sautéed vegetables in the skillet.

5

Reduce the heat to low and cover the skillet. Cook for about 5 to 8 minutes until the eggs are set and the bottom is golden brown.

6

To flip the tortilla, place a large plate over the skillet and carefully invert it. Slide the tortilla back into the skillet and cook for another 5 minutes, uncovered, to brown the other side.

7

Once cooked, slide the tortilla onto a serving plate and let it cool for a few minutes before slicing. Serve warm.

4

• Add cheese like feta or queso fresco for extra creaminess.
• Incorporate different vegetables like spinach or asparagus for variation.
• Serve with a side of salsa or guacamole for added flavor.

• Use fresh, seasonal vegetables for the best flavor.
• Ensure the skillet is properly heated before adding the eggs to prevent sticking.
• Let the tortilla cool slightly before slicing for cleaner cuts.

• fat: 10g
• fiber: 2g
• protein: 8g
• calories: 180
• carbohydrates: 15g

This recipe is packed with vegetables, making it a nutrient-dense option that can contribute to your daily vegetable intake while being low in calories.

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