Spring potato omelette (step by step)

Good evening, Steemians friends. I hope you're all well... Today, I come to share the recipe of our typical "tortilla de patatas", but this time I decided to incorporate some ingredients that apart from being nutritious, will give this dish a beautiful color and a texture without equal.

To enjoy these succulent "springtime potato tortillas"...

You will need the following ingredients:

2 large potatoes
4 sweet peppers (red and green)
1 large zucchini
6 spring onions
1 onion
2 eggs
4 peppercorns
a handful of parsley and cilantro

The first step is to incorporate the potatoes cut into "medium" cubes in a pot of salted water (1/2 teaspoon).

While we wait for the potatoes to soften, we proceed to fry the ingredients.

The first ingredients to fry over "medium" heat will be: finely chopped onion and chives in thick slices.

Once they are crystallized, we proceed to incorporate the sweet peppers chopped in squares.

We fry for about 5 minutes.

Add the zucchini, chopped into small cubes (leave the skin); at this point lower the temperature to the "minimum" and wait for it to acquire a golden hue, stirring with a wooden spoon (approximately 15 minutes).

Observe the beautiful coloring of our ingredients... Proceed to grind the peppercorns and add it to the sofrito.

Almost in the final stretch, we are going to add the parsley and the finely chopped coriander.

We added the potatoes we had previously boiled.

Once we have the ingredients well incorporated, we expect them to cool to room temperature.

Beat the two eggs in separate containers and add the sofrito in equal parts in each of them.

Already in the final stretch... Place a dash of oil in a non-stick frying pan and place the mixture at a low temperature, cover and wait for it to simmer.

Here I show you a beautiful shot of the first lap.