Pan-Fried Zucchini with Tomatoes on a New Potato Tortilla

14 ounces small, waxy new potatoes
6 eggs
4 scallions, sliced thinly
Salt and pepper, to season
21 ounces of zucchini
1 small red onion
6 cloves garlic
7 ounces cherry tomatoes
Olive oil, to brush pan and rings
2 tablespoons olive oil
Large pinch salt and pepper
Splash of stock or water
Handful of basil leaves

Cut the potatoes into half moons 1/4- to 1/2-inch thick and cook them in boiling water until just tender.

Beat the eggs well and stir in the potato, scallions, and plenty of salt and pepper.

Slice the zucchini in half lengthwise, or leave very small ones whole.  Quarter the red onions and slice them thinly.  Slice the garlic cloves quite thin.  Halve the cherry tomatoes.

Place four steel rings, 3 to 4 inches in diameter and 3/4-inch high, in a wide frying pan.  Put the pan over a low flame and brush the pan and the sides of the rings with olive oil.  After a few minutes, fill each ring with the egg and potato mxiture.  Tap down the sides of the rings to prevent too much egg leakage.  Leave these tortillas to cook for at least five minutes before flipping them over quickly.  Let the tortillas continue cooking over a low heat.  Turn them once or twice more to check the cooking side, and press the tops gently to test their firmness.  If the tortillas are cooked before the zucchini (see next step), turn the heat off and leave them in the pan, or keep them in a low oven.

While the tortillas are cooking, heat two tablespoons of olive oil to a fairly high heat in a wide pan, and toss in the zucchini.  Cook for two minutes, stirring and tossing, then add the red onion and garlic, and continue cooking for one minute more, reducing the heat to avoid burning the garlic.  Add a splash of stock or water to help prevent this.  Now add the cherry tomatoes and a large pinch of salt and pepper.  With the heat on medium, cook for one minute more, until the tomatoes just begin to soften.  Tear the basil leaves and stir them in, addding a splash each of olive oil and stock or water.  These will combine with the tomatoes to form a lovely juice.

Place the tortillas - cut in half if you like - on plates, and pile a generous mound of zucchini over each, pouring every last drop of juice from the pan over the vegetables.

Serves 4.


From Cafe Paradiso Seasons by Denis Cotter