Spanish Zucchini Tortilla
Spanish Zucchini Tortilla is a brilliant summer variation of a classic tortilla de patatas, swapping starchy potatoes for fresh seasonal produce. This lighter version of tortilla maintains all the authentic flavors while using up abundant summer produce into a versatile dish!
Why We Love This Zucchini Tortilla de Patatas
Tortilla de patatas, also known as Spanish tortilla, is an egg omelette dish that typically includes potatoes that have been slow cooked in olive oil. This zucchini tortilla de patatas actually doesn’t have any “patatas” at all, and is filled with sliced zucchini and onions instead. It is a lighter, fresher version of the classic that maintains those comforting flavors with fewer calories and more nutrients!
This zucchini tortilla comes in handy especially if you have a garden full of them in the summer time. It will transform your abundance of squash into a versatile Spanish meal!
Ingredients You Need
- Olive Oil: Don’t skimp here! A quality extra virgin olive oil contributes significant flavor here.
- Onion: For added flavor and texture! Any yellow or white onion works.
- Zucchini: Slice them consistently thin (about 1/8 inch) to ensure even cooking and proper integration with the eggs!
- Eggs: This is the base of any Spanish tortilla! The number depends on their size—use 6 if they’re medium, 5 if they’re large or extra-large.
- Salt & Pepper: To taste.
How to Make Spanish Zucchini Tortilla
- Cook Onion & Zucchini: Heat the olive oil in a large non-stick skillet over medium heat. Add the sliced onion and zucchini and cook until softened and translucent, about 10 -15 minutes.
- Season: Sprinkle salt and black pepper over zucchini.
- Prep Eggs: In a large bowl, beat the eggs with the salt and black pepper until well combined.
- Mix Vegetables & Eggs: Using a slotted spoon, transfer the cooked onion and zucchini mixture to the bowl with the beaten eggs, leaving the excess oil in the skillet. Mix gently to combine.
- Add to Skillet: Return the skillet to medium heat and pour the egg and vegetable mixture back into the skillet, spreading it out evenly.
- Cook: Cook the tortilla until the edges start to set and the bottom is golden brown, about 5-7 minutes.
- Flip: To flip the tortilla, place a large plate over the skillet. Carefully invert the skillet so the tortilla transfers onto the plate.
- Cook on Other Side: Slide the tortilla back into the skillet to cook the other side. Continue cooking for another 5-7 minutes, or until the tortilla is fully set and golden on both sides.
- Serve & Enjoy: Let the tortilla cool slightly before slicing into wedges. Serve warm or at room temperature.
Tips for Success
- While 10-15 minutes of cooking might seem like a lot for the zucchini and onion mixture, the slow softening process develops sweetness and removes excess moisture. Rushing this step results in a watery tortilla. Watch for the vegetables to become translucent and slightly golden, but not browned.
- Cook the tortilla on low to medium heat, to ensure that it can cook through without burning before you need to flip it!
- The flip is the trickiest part of making tortilla. Use a plate slightly larger than your skillet, and flip with confidence in one smooth motion. If you’re nervous, you can use an oven safe skillet and use the broiler to cook the top before flipping to continue cooking.
- Let your tortilla rest for at least 5 minutes before slicing. Zucchini tortilla can be served warm, at room temperature, or even cold.
Serving Suggestions
This versatile zucchini tortilla can be served as breakfast, a light lunch, or a satisfying snack throughout the day. Pair it with a light salad to create a complete meal, like my refreshing spring tabbouleh salad, a protein-rich asparagus and white bean salad, or a kefir dill potato salad if you’re missing the potatoes from the traditional recipe! For a side that isn’t a salad, definitely try it with a summer strawberry gazpacho.
Spanish zucchini tortilla also makes an excellent sandwich filling—try it between slices of good bread with a swipe of garlic aioli and some roasted red peppers for a traditional Spanish bocadillo.
Frequently Asked Questions
Absolutely! Tortilla actually improves after resting for a few hours as the flavors meld. It keeps well in the refrigerator for up to 3 days, making it perfect for meal prep.
Despite sharing the same name, these dishes are completely different. A Spanish tortilla is an egg-based dish similar to a thick omelet. Mexican tortillas, on the other hand, are thin and made from corn or wheat flour that serve as wraps for tacos, burritos, and other dishes.
The outer edges should be set, and the center should feel firm but with a slight jiggle when you shake the pan gently. A knife inserted in the center should come out clean, but the tortilla should still look moist—overcooking results in a dry texture.
Yes—wrap individual portions tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving, or gently reheat.
More Breakfast & Brunch Recipes to Try
- Creamy Scrambled Eggs with Cottage Cheese
- Easy Broccoli Cheddar Crustless Quiche
- Spring Oeufs en Cocotte
- Zucchini Corn Crustless Quiche
- Greens & Bacon Quiche
Zucchini Tortilla de Patatas Recipe
Ingredients
- 1/2 cup olive oil
- 1 large onion sliced
- 3 medium zucchini sliced thinly
- 5-6 eggs
- 1 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Heat the olive oil in a large non-stick skillet over medium heat.
- Add the sliced onion and zucchini and cook until softened and translucent, about 10 -15 minutes.
- Sprinkle salt and black pepper over zucchini.
- In a large bowl, beat the eggs with the salt and black pepper until well combined.
- Using a slotted spoon, transfer the cooked onion and zucchini mixture to the bowl with the beaten eggs, leaving the excess oil in the skillet.
- Mix gently to combine.
- Return the skillet to medium heat and pour the egg and vegetable mixture back into the skillet, spreading it out evenly.
- Cook the tortilla until the edges start to set and the bottom is golden brown, about 5-7 minutes.
- To flip the tortilla, place a large plate over the skillet. Carefully invert the skillet so the tortilla transfers onto the plate.
- Slide the tortilla back into the skillet to cook the other side. Continue cooking for another 5-7 minutes, or until the tortilla is fully set and golden on both sides.
- Let the tortilla cool slightly before slicing into wedges. Serve warm or at room temperature.
