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Easy Spanish Zucchini Tortilla Recipe

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Easy Spanish Zucchini Tortilla Recipe

Transport yourself to the sunny streets of Spain with this delightful Spanish Zucchini Tortilla recipe! Bursting with flavors of tender zucchini, hearty potatoes, and savory onions, this traditional Spanish dish is a perfect blend of simplicity and deliciousness. Whether served as a hearty breakfast, a satisfying brunch, or a light dinner, this zucchini tortilla is sure to become a favorite in your household.

Ingredients:

  • 1 tbsp olive oil
  • 1 small potato, peeled and chopped
  • 1 small onion, chopped
  • 1/2 small zucchini, thinly sliced
  • 6 eggs
  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a non-stick pan over medium-high heat. Add the chopped potato and onion to the pan and sauté for about 4 minutes, until they start to soften.
  2. Add the thinly sliced zucchini to the pan and continue to sauté for another 4 minutes, until all the vegetables are tender and lightly browned.
  3. In a separate bowl, whisk together the eggs and season with salt and pepper to taste. Transfer the sautéed vegetables from the pan into the bowl with the beaten eggs and mix well to combine.
  4. Return the pan to the heat and reduce it to low. Pour the egg and vegetable mixture back into the pan, ensuring that it spreads evenly. Cook for about 3 minutes, gently running a spatula around the edges of the tortilla to prevent sticking.
  5. Once the edges of the tortilla begin to set, continue to cook for another 8-10 minutes, or until the bottom is golden brown and the top is almost set.
  6. Carefully flip the tortilla using a plate placed over the pan. Slide the uncooked side back into the pan and cook for another 5-6 minutes, or until the tortilla is cooked through and golden brown on both sides.
  7. Once cooked, remove the Spanish Zucchini Tortilla from the heat and transfer it to a serving plate. Cut into wedges and serve hot or at room temperature.

Recipe Tips:

  • Be sure to thinly slice the zucchini to ensure even cooking.
  • Adjust the seasoning according to your taste preferences. You can also add herbs such as parsley or thyme for extra flavor.
  • If you prefer a firmer tortilla, cook it for a few minutes longer on each side.

Substitutions:

  • Feel free to substitute other vegetables such as bell peppers, mushrooms, or spinach to suit your taste.
  • For a dairy-free version, you can omit the cheese or use a plant-based alternative.
eggs

FAQs:
Q: Can I make this Spanish Zucchini Tortilla ahead of time?
A: Yes, you can prepare the tortilla ahead of time and refrigerate it. Simply reheat it in the oven or microwave before serving.

Q: Can I freeze leftover tortilla?
A: While it’s best enjoyed fresh, you can freeze leftover tortilla slices in an airtight container for up to 1 month. Reheat in the oven or microwave before serving.

With just a handful of ingredients and a few simple steps, you can create a flavorful and satisfying dish that’s perfect for any meal of the day. Serve it with a side salad or crusty bread for a complete Mediterranean-inspired feast that will transport your taste buds to sunny Spain!

Easy Spanish Zucchini Tortilla Recipe

Craving a taste of Spain? 🇪🇸 Dive into the flavors of this Easy Spanish Zucchini Tortilla! 🥒🍳 Sautéed zucchini, potato, and onion come together with perfectly whisked eggs for a delightful dish that's perfect for any meal of the day. Simple, savory, and oh-so-satisfying! 😋
Course Lunch
Cuisine Mediterranean
Keyword Easy Spanish Zucchini Tortilla Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people

Ingredients

  • 1 tbsp Olive oil
  • 1 Small potato, peeled and chopped
  • 1 Small onion, chopped
  • ½ Zucchini, thinly sliced
  • 6 Eggs
  • Salt and pepper to taste

Instructions

  • Heat olive oil in a non-stick pan over medium-high heat. Add the chopped potato and onion to the pan and sauté for about 4 minutes, until they start to soften.
  • Add the thinly sliced zucchini to the pan and continue to sauté for another 4 minutes, until all the vegetables are tender and lightly browned.
  • In a separate bowl, whisk together the eggs and season with salt and pepper to taste. Transfer the sautéed vegetables from the pan into the bowl with the beaten eggs and mix well to combine.
  • Return the pan to the heat and reduce it to low. Pour the egg and vegetable mixture back into the pan, ensuring that it spreads evenly. Cook for about 3 minutes, gently running a spatula around the edges of the tortilla to prevent sticking.Once the edges of the tortilla begin to set, continue to cook for another 8-10 minutes, or until the bottom is golden brown and the top is almost set.
  • Carefully flip the tortilla using a plate placed over the pan. Slide the uncooked side back into the pan and cook for another 5-6 minutes, or until the tortilla is cooked through and golden brown on both sides.
  • Once cooked, remove the Spanish Zucchini Tortilla from the heat and transfer it to a serving plate. Cut into wedges and serve hot or at room temperature.
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By on March 25th, 2024

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