Zucchini Tortilla de Patatas Recipe
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!
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.
Video
Notes
Store any leftovers in an airtight container in the fridge for up to 3 days. To freeze, 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.
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