Description
A Spanish Zucchini Tortilla is a light, savory omelette featuring thinly sliced zucchini and onions gently cooked with eggs until golden and custardy. This Mediterranean twist on the classic Spanish tortilla is perfect for breakfast, brunch, or a satisfying snack. It uses simple, wholesome ingredients and highlights the best of seasonal produce for a dish that’s both comforting and healthy.
Ingredients
Scale
Vegetables
- 2 medium zucchinis, thinly sliced
- 1 small yellow onion, thinly sliced
Egg Mixture
- 6 large eggs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Oil
- 3 tablespoons olive oil, divided
Optional Additions
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Prepare the Vegetables: Thinly slice the zucchini and onion. Pat the zucchini slices dry with a paper towel to remove any excess moisture.
- Cook the Vegetables: Heat 2 tablespoons of olive oil in a nonstick skillet over medium heat. Add the onions and cook for 2-3 minutes until softened. Stir in the zucchini and cook, stirring frequently, until the zucchini becomes tender and lightly golden, about 8-10 minutes. Remove from heat and let cool slightly.
- Beat the Eggs: In a large bowl, whisk together the eggs, salt, and black pepper until well combined.
- Combine and Rest: Gently fold the cooked vegetables into the beaten eggs. Allow the mixture to sit for 5 minutes to let the flavors meld.
- Cook the Tortilla: Wipe the skillet clean and add the remaining 1 tablespoon of olive oil over medium-low heat. Pour in the egg and vegetable mixture. Cook gently, shaking the pan occasionally, until the edges are set and the center is just slightly runny, about 8-10 minutes.
- Flip and Finish Cooking: Carefully slide the tortilla onto a large plate. Place the skillet over the plate and, using oven mitts, flip the tortilla back into the skillet to cook the other side for another 2-3 minutes or until set and lightly golden.
- Serve: Slide the finished tortilla onto a serving plate. Let it cool slightly, then slice into wedges. Garnish with chopped fresh parsley if desired. Serve warm or at room temperature.
Notes
- Use a nonstick skillet to help prevent sticking and make flipping easier.
- The tortilla can be served warm or at room temperature — it’s great for picnics or packed lunches!
- Add a pinch of smoked paprika or cheese for extra flavor.
- Leftovers store well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1/4 tortilla
- Calories: 180
- Sugar: 3g
- Sodium: 240mg
- Fat: 12g
- Saturated Fat: 2.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 210mg
