Spanish Tortilla with Zucchini & Onions
If you love eggs, you will love this Spanish Tortilla with Zucchini & Onions. It has an amazing flavor, it´s easy to make, uses simple ingredients and it´s done in about 30 minutes. I love to serve this Spanish tortilla for either breakfast or dinner, and always next to a crusty baguette.
Since this tortilla is made with simple and minimal ingredients, it´s important to use the highest-quality ingredients you can find. Like fresh vegetables, a good extra virgin olive oil and organic cage-free eggs. Guys, it does make a difference in the flavor and texture of the eggs.
The most important element to making this Spanish tortilla is to use a good nonstick fry pan. This is the key to making a Spanish tortilla. You gotta make sure it does not stick to the pan, otherwise it will create a huge mess and you won´t end up with a beautiful looking tortilla.
On a last note, this Spanish tortilla is low carb and gluten free, making it the ideal dish for just about everyone. It´s light on its feet yet packed with an amazing flavor. If you love Spanish tortillas as much as I do, here is a couple other recipes for you 🙂 . Classic Spanish Tortilla de Patatas, Spanish Tortilla with Mushrooms, Spanish Tortilla with vegetables, Oven Baked Spanish Tortilla, Caramelized Onion Spanish Tortilla.
Cookware that I use:
Swiss Diamond Chef´s Knife
Swiss Diamond Pans
Wood Cutting Board
Watch the Video Below on How to Make a Spanish Tortilla with Zucchini & Onions
Spanish Tortilla with Zucchini & Onions
- 1 large zucchini
- 2 large brown onions
- 3 cloves garlic
- 6 large organic eggs
- 1/4 cup extra virgin olive oil
- sea salt
- black pepper
Cut 1 large zucchini into thin slices that are about 1/8 of an inch thick (1/4 cm), stack up the slices and cut them into 4 evenly sized quarters, finely dice 2 large brown onions, cut 3 cloves of garlic into evenly sized chunks (about 4 from each clove) and crack 6 organic eggs into a large bowl, season them with sea salt & freshly cracked black pepper, whisk together until well combined
Heat a nonstick fry pan with a medium-high heat and add a 1/4 cup of extra virgin olive oil, after 2 minutes add the diced onions and the chunks of garlic, mix occasionally to make sure everything cooks evenly, 4 minutes later add the cut zucchini and again mix it all together, cook for about 8 minutes, then season everything with sea salt & freshly cracked black pepper, mix together and remove the pan from the heat
Add the onion and zucchini mixture into the bowl with the eggs and mix together until well combined
Using the same pan, heat it with a LOW heat and add the egg mixture into the pan, 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 5 to 6 minutes it´s time to flip the tortilla (might take less or more, depending on your heat size and pan), place a plate over the pan and flip the tortilla, slide the uncooked part back into the pan, using a spatula compact the tortilla through the outer edges to ensure that classic rounded edge, after 5 to 6 minutes the tortilla should be perfectly cooked, remove from the heat and serve, enjoy!
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Can the courgette tortilla be made in advance? ?29 . Jan . 2021
Spain on a Fork
Absolutely! It will hold for up to 3 to 4 days in the fridge 🙂 much love29 . Jan . 2021
Spanish Tortilla with Zucchini & Onions - Yum Goggle
[…] GET THE RECIPE […]30 . Apr . 2020
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