Baked Spanish - Style Tortilla

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 large zucchini, halved lengthwise and sliced
• 4 shallots, thinly sliced
• 12 ounces new potatoes, quartered and cooked (i steamed mine)
• 2 large garlic cloves, minced
• 1 (500 ml) carton egg beaters southwestern egg substitute (or 8 eggs plus diced red bell pepper)
• 1/2 teaspoon paprika
• kosher salt
• freshly cracked black pepper, to taste
• 2 teaspoons fresh thyme
• 3 scallions, minced
• 1 ounce dry spanish chorizo, diced*
• 3 ounces goat cheese, crumbled

Recipe

• 1 preheat the oven to 375 f and grease a 9” springform pan wrapped in foil.
• 2 heat oil in a deep saute pan over medium heat and add the zucchini and shallots.
• 3 cook until zucchini begins to brown, then add the potatoes and garlic (and peppers if using) and cook 1 minute.
• 4 in a large bowl, beat the egg beaters (or eggs), paprika, salt, pepper, cream, thyme, green onions and cheese until well combined.
• 5 add sauteed mixture and stir through gently.
• 6 pour into the pan and bake until the eggs set, about 40-45 minutes.
• 7 cool at least 5 minutes before running a thin knife around the edge of the pan and unmoulding.
• 8 this is great warm or cold.