Spanish Tortilla With Goat Cheese Dip - cooking recipe

Ingredients

1 lb potatoes
6 None medium eggs
1/2 cup milk
7 oz goat cheese (hard)
2 oz pitted black,olives
2 stalks rosemary, leaves finely chopped
2 stems oregano, finely chopped
5 stalks thyme, leaves finely chopped
3 tbsp oil
14 oz zucchini, cut into slices
1 None lemon, zest only
7 oz goat cheese (soft)

Preparation

Cook the potatoes in a pan of boiling, salted water for about 20 mins. Drain them, and, when they are cool enough to handle, peel them and put to one side to cool. Meanwhile, in a bowl, beat the eggs and the milk. Crumble in the hard goat cheese and mix in half the olives, then add the chopped herbs, reserving a third of the thyme.
Preheat the oven to 400\u00b0F. Cut the potatoes into slices. Next, heat the oil in a 10 inch oven-proof frying pan. Fry the potatoes and zucchini, turning for 8-10 mins until they are brown all over. Pour in the egg mixture, season, then transfer to the oven. Bake for about 40 mins.
To make the dip, mix the soft goat cheese in a bowl with the lemon zest and the rest of thyme. Season to taste. When the tortilla is cooked, let it rest for a few minutes, then cut into slices. Serve with the goat's cheese dip on the side.