Spanish Zucchini and Cheese Omelette | CRAZY Good and Easy to Make

This Spanish Zucchini and Cheese Omelette, known as Tortilla de Calabacín y Queso, is where simplicity meets extraordinary. We’re talking a ton of great flavors, simple ingredients and all done in about 30 minutes. Serve it for breakfast, lunch or dinner, and always next to a crunchy baguette.

To make this recipe, I used cage-free organic eggs, but you can use whatever eggs you like. But like I always tell you, in recipes this simple, the higher the quality of the ingredients the better the overall flavor. For the cheese, I used a Spanish manchego, however, any other type of cheese can be used.

The secret to this recipe is how you prep the zucchini. First, you cut it into bite-size pieces, then you salt it and let it rest for 10 minutes. This will extract the water from the zucchini, that way when you cook it, it stays firm with absolutely no mush.

TIPS & TRICKS to Make this Recipe: It took me about 5 minutes per side to cook the omelette on a low-medium heat. Important to use a low-medium heat when cooking the omelette. Otherwise, it will brown too quickly on the outside and not fully cook the eggs in the inside.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL

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Watch the Video Below on How to Make this Spanish Zucchini and Cheese Omelette

5 from 1 vote

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Spanish Zucchini and Cheese Omelette

Course Breakfast, Main Course

Cuisine Spanish

Prep Time 10 minutes

Cook Time 25 minutes

Servings 8 slices

Calories 172 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 4 tbsp extra virgin olive oil 60 ml
• 2 medium brown onions
• 3 cloves garlic
• 2 medium zucchinis
• 6 cage-free organic eggs
• 1 cup shredded Manchego cheese 120 grams
• sea salt & black pepper

Instructions

1. Cut the zucchinis into bite-size pieces, then transfer them into a colander with a bowl underneath and season with with sea salt, roughly chop the onions and thinly slice the garlic

2. Heat a large fry pan with a medium heat and add in 3 tbsp (45 ml) extra virgin olive oil

3. After a couple of minutes add in the chopped onion and garlic, mix together, then mix every 1 to 2 minutes so everything evenly sautes

4. In the meantime, crack in the eggs into a large bowl, season with sea salt & black pepper and whisk together, then add in the shredded cheese and mix together

5. After 5 to 6 minutes and the onions are translucent move back to the zucchini, transfer the pieces over some paper towels and pat completely dry, then add into the pan, mix together, then mix every 1 to 2 minutes

6. After 3 to 4 minutes and the zucchini is lightly sauteed, season everything with black pepper, mix together, then remove the pan from the heat and transfer everything into the bowl with the egg mixture, mix together and let sit for a couple minutes

7. In the meantime, heat the same fry pan with a low-medium heat and add in 1 tbsp (15 ml) extra virgin olive oil

8. After 3 to 4 minutes add in the egg and zucchini mixture, make sure it's all in a flat layer, after 4 to 5 minutes it's time to flip the omelette, using a plate that is slightly smaller than the pan, place it over the omelette and in one swift move flip the pan into the plate, slide the omelette back into the pan, using the back of a spatula compact the omelette from the outer edges towards the center

9. Once the omelette is cooked through, about 9 to 10 minute total cooking time, remove from the heat, slide the omelette into a serving dish, serve warm, at room temperature or even chilled, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe

Nutrition Facts

Spanish Zucchini and Cheese Omelette

Amount Per Serving

Calories 172 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 4g25%

Trans Fat 0.01g

Polyunsaturated Fat 2g

Monounsaturated Fat 7g

Cholesterol 134mg45%

Sodium 140mg6%

Potassium 229mg7%

Carbohydrates 5g2%

Fiber 1g4%

Sugar 3g3%

Protein 8g16%

Vitamin A 371IU7%

Vitamin C 11mg13%

Calcium 105mg11%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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