Zucchini tortilla with tarragon and avocado dip

The tortilla, a Spanish favourite: just as good hot, warm or cold, it easily braves the bumpy roads on the way to your picnic. This recipe comes from the book “Jahreszeitenkochschule Sommer”.

Zucchini tortilla with tarragon and avocado dip
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Serves: 4 Prep Time: 90 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5
( 1|1 voted )

Ingredients

For the tortilla:

500 g potatoes

1 yellow zucchini (approx. 350 g)

1 green zucchini (approx. 350 g)

5 tbsp olive oil

3 small stems of French tarragon.

6 eggs

80 ml milk

salt

black pepper

nutmeg

For the avocado dip:

1 ripe avocado (ideally the Hass variety)

1 untreated lime

salt

1/2 small hot red chilli pepper

Instructions

Place the potatoes in cold water. Bring to the boil and cook for approx. 25 minutes until soft. Leave to cool, peel with a paring knife and cut into 0.5 cm thick slices.

Halve the zucchinis lengthways and scrape out the core with a spoon. Cut in the same way as the potatoes. Fry the potatoes and courgettes in 3 tbsp oil in a large non-stick frying pan, turning occasionally, for 6-8 minutes until golden brown. Remove the pan from the heat.

Preheat the oven to 160 °C (180 °C top/bottom heat). Pluck and chop the tarragon. Mix the eggs, milk and tarragon in a bowl. Season with salt, pepper and nutmeg. Mix in the vegetables. Brush the pan with the remaining 2 tbsp oil. Spread the potato and egg mixture in the pan.

Cook in a hot oven on the middle shelf for 20-25 minutes. Check if it is fully cooked by gently pressing with the back of a teaspoon: If the egg milk is still soft, leave to set for a further 5 minutes.

Remove the tortilla from the oven. Place a large plate on top of the pan, quickly turn over together with the pan and turn the tortilla out onto the plate. Leave to cool and cut into pie slices.

For the dip, peel the avocado, remove the stone and mash the flesh with a fork. Marinate with lime zest and juice and season with salt. Remove the stalk from the chilli pepper, halve the chilli pepper and remove the seeds. Finely chop the chilli pepper. Mix into the dip. Stir everything together and pour into a sealable container.

Tips: Goes wonderfully with rocket salad with a balsamic dressing: stir 3 tbsp balsamic vinegar with 1 tsp tarragon mustard until smooth, stir in 6 tbsp olive oil and season with salt, sugar and black pepper. Remove the coarse stalks from 250 g rocket. Pack the rocket and dressing separately in jars and transport. Marinate the rocket in the jar with the dressing on site.

Recipes & photo: from the book "Jahreszeitenkochschule Sommer"

Zucchini tortilla with tarragon and avocado dip