Oven Baked Potato and Zucchini Omelet Recipe

Name: Oven Baked Potato and Zucchini Omelet
Cook time: 15 h
Total time: 15 h
Yield: 1-2
Cuisine: Spanish
Ingredients: 1 onion; 1 zucchini-no need to peel first; 1 small (golden) peeled potato-boiled; 2 eggs; 1 -2 Tsp-Extra virgin olive oil; Salt- pinch; Black pepper to taste

Baked Potato Zucchini Omelet Recipe recipe

Oven Baked Potato and Zucchini Omelet

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Category

Tierra Cocida

Cuisine

Spanish

Servings

1-2

Cook Time

15 hours

Juicy, simple, and made straight on the grater plate, this no-pan omelet is your new kitchen shortcut. Fresh veggies are grated, mixed, and baked to perfection—no flipping, no fuss, just cozy homemade flavor. Perfect for brunch, a light meal, or sliced up and taken to-go. Fewer steps, more flavor, zero stress.
Author:
Tierra Cocida

Ingredients

1 onion

1 zucchini-no need to peel first

1 small (golden) peeled potato-boiled

2 eggs

1 -2 Tsp-Extra virgin olive oil

Salt- pinch

Black pepper to taste

Directions
Grate the onion and zucchini directly onto the grater plate. This way you capture all their juices and aromas.

Prepare the mixture

Preheat the oven to 350 degrees °F

In a bowl, beat the eggs and add the chopped boiled potato. Add the grated cheese, veggies and season with salt and pepper to taste- mix well.

Pour a little olive oil onto the large grating bowl and pour in the mixture.

Bake it in the oven for a few minutes ( 5-10), until the surface is golden brown and the inside is set. Bake longer if needed.

Serve it warm, accompanied by a salad or with some crusty bread.

Recipe Note

A simple, practical recipe with all the classic flavor, but easier than ever.
The best part? It's almost all done in your grater plate.