Spanish Zucchini Tortilla

Name: Spanish Zucchini Tortilla
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1KG
Cuisine: Spanish
Ingredients: 1 tbsp olive oil; 1 small potato, peeled, chopped; 1 small onion, chopped; ½ small zucchini, thinly sliced; 6 eggs

November 18, 20221 min read

It's never too early for salad, so why not have a refreshing and hearty plate in the morning! This vinaigrette-based salad is nourishing as it is filling and is easy to assemble.

Spanish Zucchini Tortilla

Rated 5.0 stars by 1 users

Servings

5-6

Prep Time

10 minutes

Cook Time

25 minutes

Calories

377

The Spanish tortilla is a delicious and easy breakfast crowd-pleaser. This recipe puts your vegetables to good use by adding a zucchini twist to the good ol' classic.

Author:

VPA® Australia

Ingredients

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

Directions

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.