Get ready to fall in love with Spanish Zucchini Tortilla, a flavor-packed twist on the classic Spanish omelette that’s perfect any time of day. This savory dish combines melt-in-your-mouth zucchini with tender potatoes and sweet onions, all lovingly held together by fluffy eggs and golden olive oil. Whether you’re serving brunch for friends, looking for a quick dinner, or just craving a comforting snack, this Spanish Zucchini Tortilla is bound to earn a regular spot in your meal rotation. Simple, versatile, and absolutely irresistible!
Ingredients You’ll Need
The magic of this Spanish Zucchini Tortilla lies in its short but mighty list of ingredients. Each one plays a starring role, working together to deliver a savory, satisfying bite every time.
- Zucchini: Choose firm, fresh zucchini – they add moisture and a subtle sweetness while pairing beautifully with the eggs and potatoes.
- Potatoes: Waxy, thin-skinned potatoes are best for that classic tortilla texture and nutty taste.
- Onion: A yellow or sweet onion brings an irresistible layer of flavor and aromatic richness.
- Eggs: Use large, room-temperature eggs for the fluffiest, most cohesive tortilla.
- Olive Oil: Good-quality extra virgin olive oil makes all the difference, lending depth and helping achieve that beautiful golden crust.
- Salt and Pepper: Simple seasoning is key! Don’t hold back—these basics bring all the flavors to life.
How to Make Spanish Zucchini Tortilla
Step 1: Prep the Vegetables
Start by washing and drying your zucchini and potatoes. Slice the zucchini into thin half-moons and the potatoes into thin rounds—aim for about one-eighth inch thick so they cook quickly and evenly. Dice the onion finely. Having everything prepped and ready to go makes the cooking process a breeze and ensures all the vegetables get perfectly tender.
Step 2: Cook the Vegetables
In a large nonstick skillet, add a generous glug of olive oil and set it over medium heat. Add the potatoes and onions first, letting them soften gently for about 10 minutes. Stir often so they don’t brown too quickly. Next, add the zucchini, stirring to coat in the oil and combine well with the potatoes and onions. Cook for another 10 minutes, until everything is just meltingly tender but not falling apart.
Step 3: Beat the Eggs and Combine
While the vegetables cook, crack the eggs into a mixing bowl and beat them with a good pinch of salt and pepper. Once the vegetables are done, use a slotted spoon to transfer them straight into the eggs, leaving as much oil behind as possible. Let this mixture sit for a few minutes—this little step lets everything meld together for a rich, unified flavor.
Step 4: Cook the Tortilla
Wipe out the skillet, add a bit more olive oil if needed, and pour in the egg-veggie mixture. Spread it into an even layer. Cook on medium-low heat for about 5 to 7 minutes, occasionally shaking the pan gently. Once the edges look set and the bottom is golden, it’s time for the fun part—flip the tortilla! Use a plate bigger than your pan, place it on top, invert the tortilla onto the plate, then gently slide it back into the pan to cook the other side for another 4 minutes until just set.
Step 5: Rest and Slice
Transfer your Spanish Zucchini Tortilla to a clean plate and let it rest for 10 minutes. This helps everything firm up and makes for picture-perfect slices. Cut into wedges or squares. It’s equally delicious warm, at room temperature, or even straight from the fridge!
How to Serve Spanish Zucchini Tortilla
Garnishes
For a pop of color and freshness, top your Spanish Zucchini Tortilla with a sprinkle of freshly chopped parsley, snipped chives, or tender microgreens. A dash of smoked paprika or a few flakes of flaky sea salt add little bursts of flavor that make each bite even more memorable.
Side Dishes
Pair this tortilla with a bright and crisp green salad dressed with a lemony vinaigrette, or some ripe sliced tomatoes and crusty bread. Spanish Zucchini Tortilla also shines alongside olives, roasted red peppers, or a handful of marinated artichoke hearts for a true tapas experience.
Creative Ways to Present
Think beyond a classic wedge! Try cutting your tortilla into bite-sized cubes and serving them with toothpicks as party tapas, or layer thin slices into a sandwich with garlicky aioli on a crusty baguette. For brunch, top each slice with smoked salmon or goat cheese and a drizzle of good olive oil.
Make Ahead and Storage
Storing Leftovers
Wrap extra Spanish Zucchini Tortilla tightly in plastic wrap or foil, or transfer to an airtight container. Keep it in the fridge for up to 3 days. The flavors deepen as it sits, arguably making it even tastier for a snack or packed lunch the next day.
Freezing
Yes, you can freeze Spanish Zucchini Tortilla! Let it cool completely, then wrap individual slices tightly in plastic and then foil, or place in a freezer-safe bag. Defrost overnight in the refrigerator before reheating for best results.
Reheating
To reheat, place slices in a skillet over low heat until warmed through, or microwave in short bursts to avoid drying out. If you love crispier edges, blast it under the broiler for a minute or two—you’ll revive that just-cooked magic in no time.
FAQs
Can I add other vegetables to my Spanish Zucchini Tortilla?
Absolutely! Red bell peppers, leeks, mushrooms, or even a handful of baby spinach can all be delicious additions. Just be sure not to overload the mixture so the eggs can still set properly.
Is Spanish Zucchini Tortilla gluten-free?
Yes, the classic recipe is naturally gluten-free since it uses only vegetables, eggs, olive oil, and seasoning. As always, double-check any added garnishes or side dishes if you have sensitivities.
How do I keep my tortilla from sticking to the pan?
A good-quality nonstick or well-seasoned skillet is key, along with a generous amount of olive oil. Make sure to let the tortilla set before trying to move or flip it, and use a spatula to gently loosen the edges first.
Can I make Spanish Zucchini Tortilla ahead for a party?
Definitely! In fact, Spanish Zucchini Tortilla tastes wonderful at room temperature, making it a perfect make-ahead dish for gatherings. You can slice and arrange it on a platter and garnish just before serving.
How thick should the tortilla be?
Traditionally, a Spanish Zucchini Tortilla is about 1 to 1.5 inches thick. This thickness helps achieve a custardy, moist interior and a gently golden crust. Use a smaller pan if you want a taller tortilla!
Final Thoughts
If you’re looking for a crowd-pleasing, effortlessly elegant dish, Spanish Zucchini Tortilla is your answer. It’s comforting, adaptable, and almost impossible to mess up. Give it a try soon—you’ll quickly see why it’s such a beloved classic in Spanish kitchens and beyond!
Print
Spanish Zucchini Tortilla Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
- Diet: Vegetarian
Description
A delicious twist on the traditional Spanish omelette, this Spanish Zucchini Tortilla is a comforting, savory dish made with tender zucchini, potatoes, onions, and fluffy eggs—perfect for brunch, dinner, or a tapas-style snack.
Ingredients
- 2 medium zucchini, sliced into thin half-moons
- 2 medium waxy potatoes, thinly sliced
- 1 medium yellow onion, finely diced
- 6 large eggs
- 1/3 cup extra virgin olive oil
- Salt and black pepper, to taste
Instructions
- Wash and slice zucchini and potatoes; dice the onion.
- Heat olive oil in a large nonstick skillet over medium heat. Add potatoes and onions; cook for 10 minutes, stirring often.
- Add zucchini and cook for an additional 10 minutes until all vegetables are tender but not falling apart.
- Beat eggs in a large bowl with salt and pepper. Transfer cooked vegetables to the eggs with a slotted spoon. Let sit for 5 minutes.
- Wipe the skillet clean, add a bit more oil, and pour in the egg mixture. Cook on medium-low heat for 5–7 minutes until edges are set.
- Flip the tortilla using a plate and return it to the skillet. Cook another 4 minutes until set.
- Transfer to a plate, rest for 10 minutes, and slice into wedges or squares to serve.
Notes
- Top with parsley or chives and a pinch of smoked paprika for garnish.
- Serve warm or at room temperature; great for tapas or a light meal.
- Can be made ahead and stored in the fridge for up to 3 days.
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