Spanish Zucchini Tortilla
Kaizen Wellness Recipe
Spanish Zucchini Tortilla
A simple Spanish-style tortilla made with eggs, potato, onion, and zucchini for a satisfying savoury meal.
Recipe At A Glance
Best For
Breakfast, brunch, light meals
Meal Style
Spanish-style egg dish
Texture
Soft, golden, savoury
Spanish Zucchini Tortilla
A warm, comforting tortilla with tender potato, sautéed onion, thinly sliced zucchini, and seasoned eggs.
What You Will Need
- 1 tbsp olive oil
- 1 small potato, peeled and chopped
- 1 small onion, chopped
- ½ small zucchini, thinly sliced
- 6 eggs
- Salt and pepper, to taste
Preparation Method
- Heat the olive oil in a non-stick pan and sear the potato and onion over medium-high heat for about 4 minutes.
- Add the zucchini and sauté for another 4 minutes.
- In a bowl, whisk the eggs and season with salt and pepper.
- Transfer the vegetables from the pan into the bowl with the eggs and mix well.
- Using the same pan, add the egg and vegetable mixture over low heat. Make sure everything is evenly distributed.
- After about 3 minutes, run a spatula around the outer edges of the tortilla to make sure it does not stick to the pan.
- After 8 to 10 minutes, flip the tortilla using a plate over the pan. This may take more or less time depending on the heat, pan size, and pan type.
- Slide the uncooked side back into the pan.
- Cook for another 5 to 6 minutes, or until the tortilla is cooked through.
- Remove from heat and serve.
Coach’s Notes
- Use a good non-stick pan to make flipping the tortilla much easier.
- Keep the heat low once the egg mixture goes into the pan so the tortilla cooks through without burning.
- Let the tortilla set properly before flipping to help it hold together.
- Serve warm, or enjoy cold as a meal prep option.
- Add fresh herbs, extra black pepper, or chilli flakes if you want more flavour.
Recipe Complete
Cook, flip, and enjoy this Spanish Zucchini Tortilla as a simple, savoury egg-based meal.
