Looking for a healthy, satisfying dish that’s easy to make and packed with flavor? This Spanish Zucchini Tortilla is a light twist on the traditional tortilla española, switching the usual potatoes for tender zucchini. Made with simple closet masses like eggs, onions, and olive oil painting, it’s a naturally gluten-free, protein-rich mess that works for breakfast, brunch, or a light regale. Whether served warm or cold, this golden, veggie- filled omelet is perfect for mess fix, tapas night, or enjoying straight from the skillet. Ready in just 30 twinkles — and irresistibly succulent!
Prep & Cook Time
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Equipment
- Non-stick skillet
- Mixing bowl
- Whisk or fork
- Spatula
- Knife & cutting board
Ingredients
- 2 medium zucchini, thinly sliced
- 1 small onion, finely chopped
- 6 large eggs
- 2 tbsp olive oil
- Salt and pepper to taste
- Optional: 1 clove garlic, minced
- Optional: fresh parsley or chives for garnish
Ingredient Notes
Zucchini
Use fresh, firm zucchini and slice unevenly for harmonious cuisine and texture.
Onion
Unheroic or white onion adds agreeableness and depth but feel free to substitute with shallots.
Eggs
Large, fresh eggs are stylish for a ethereal tortilla base.
Olive Oil
Extra virgin olive oil painting adds authentic flavor and helps cook the veggies to give perfection.
Seasonings
Simple swab and pepper keep it classic. Garlic and fresh sauces can elevate the flavor.
Instructions
Sauté the veggies to bring out flavor.
Let the olive oil heat without a thick layer inside a frying pan over moderately middle-temperature heat. Add the zucchini slices and the chopped onion (along with the garlic, if used). Cooking and stirring every now and then for the next 7-10 minutes would probably lighten, brighten, and soften. Salt and pepper taste.
2. Whisk the Eggs
Place the eggs in a bowl, sprinkle with a bit of salt and pepper, and whisk until well mixed and a little frothy.
3. Combine
Spread evenly over the shredded cabbage and cooked vegetables, pour the beaten eggs into the skillet on low heat, and leave to simmer for a few minutes.
4 Cook in the Tortilla
Leave it undisturbed for about 8-10 minutes until set on the edges almost firm in the middle.
5. Flip & Finish
Carefully turn tortilla over onto a plate; then return to skillet and let cook another 3 to 4 minutes until fully set and golden.
Serve
Let cool a bit, cut and garnish with parsley or chives. Serve warm or at room temperature.
Nutrition Facts
| Calories | ~180 |
| Protein | 9g |
| Carbs | 6g |
| Fat | 13g |
Tips & Variations
Add Potatoes
Include thinly sliced potatoes for a more traditional tortilla española.
Cheese
Mix in grated Manchego or Parmesan for a cheesy twist.
Veggie Boost
Add spinach, bell peppers, or mushrooms with the zucchini.Serve Cold
Perfect for picnics or tapas nights tastes great chilled or at room temperature.