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.
