potato omelet with zucchini blossoms

by Stevie on September 23, 2011

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This recipe comes from Culinaria Spain, that grand book with the vibrant yellow cover. Do you know it? We often enjoyed tortilla espanõl on our long-ago visit to that marvelous country. Until the other day, I’d never made the dish.

potato omelet with zucchini blossoms

potato omelet with zucchini blossoms

The Culinaria gives a standard recipe then suggests that various toppings that can be used to modify it. There isn’t one for zucchini blossom. But ours were so lovely and because I really made a mess of stuffing them before, I thought that I’d use them like spinach as in tortilla de espinacas. And since this is still America, I sprinkled ours with some cheese at the end for good measure. No ketchup, though, so I guess that we’re learning.

As you might have guessed, this has a very delicate flavor that is quite nice. It sort of reminded us of a butter-free version of pommes Anna.

soaking my zucchini blossoms

soaking my zucchini blossoms

potato omelet with zucchini blossoms

2/3 cup olive oil
2 ½ lbs potatoes, peeled and sliced thinly
6 eggs
2 tsp salt or to taste
1 bunch zucchini blossoms
shredded cheese (optional)

Add ½ cup olive oil to skillet with 1 tsp salt on high heat. Add sliced potatoes and sauté for about 15 to 20 minutes until tender.

Meanwhile beat together eggs and remaining 1 tsp salt until foamy.
Remove potatoes from heat, drain any remaining oil and set aside. Gently fold potatoes into eggs. Let rest.

Trim flowers to remove any large stems and the inner stamens and pistils. Sauté in same pan with a touch of salt. Remove from heat and set aside once they have wilted.

Heat remaining oil in pan then pour potato egg mixture back into skillet on low heat. Cover with sautéed zucchini blossoms. Let cook for a few minutes. Then using a large dish, carefully flip the omelet over and cook on the opposite side. Once ready, flip into a serving dish, blossom side up. Sprinkle with cheese.

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{ 5 comments… read them below or add one }

Shelley September 23, 2011 at 6:38 am

Gorgeous zucchini blossoms! I’ve seen Culinaria Spain but I don’t own the book. I should pick up a copy. I studied in Spain one summer and practically ate my weight in tortillas. Never tire of them!
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Barbara September 23, 2011 at 5:50 pm

Those blossoms look beautiful! And the dish tempting. Why don’t I ever find zucchini blossoms? So many recipes I’d like to try.
I haven’t seen that book; will check the library.
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Anna September 24, 2011 at 3:44 pm

I didn’t know about pommes Anna…but I think that may be in order for one of my next meals 😀 Zucchini blossoms are SO pretty. Goodness.

Heavenly Housewife September 25, 2011 at 4:44 am

This is my idea of heaven! I’ve never seen zucchini blossoms for sale in the UK though. I think I’d have to grow them myself… maybe next year.
*kisses* HH
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Magic of Spice September 27, 2011 at 9:21 am

What a lovely idea to use zucchini blossoms here! Beautiful omelet 🙂
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