Spanish Zucchini Tortilla

Spanish Zucchini Tortilla

Kathleen DeLuca
Prep Time 10 minutes
Cook Time 25 minutes
Course Main Dish
Cuisine South of the Border
Servings 2 People


  • 1 tbsp. olive oil
  • 1 small potato peeled, chopped
  • 1 small onion chopped
  • ½ small zucchini thinly sliced
  • 6 eggs


  • Heat oil in a non-stick pan and sear the potato and onion over medium-high heat, for about 4 minutes. Next, add the zucchini and sauté for another 4 minutes.
  • In a bowl, whisk eggs and season with salt and pepper. Transfer the vegetables from the pan into the bowl and mix well.
  • Using the same pan, add the egg mixture on low heat and make sure everything is evenly distributed. After about 3 minutes, run a spatula through the outer edges of the tortilla to make sure it does not stick to the pan.
  • After 8-10 minutes, flip the tortilla (this might take more or less, depending on heat, size and pan), using a plate over the pan. Slide the uncooked part back into the pan.
  • After another 5-6 minutes, the tortilla should be cooked, remove from heat and serve.
Keyword egg, protein, Zucchini