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Zucchini tortilla is a Spanish omelet with zucchini and potatoes. It's made entirely in a skillet on the stovetop, and has minimal ingredients.
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Zucchini Tortilla- Zucchini and Potatoes Skillet

Zucchini tortilla is a Spanish omelet with zucchini and potatoes. It's made entirely in a skillet on the stovetop, and has minimal ingredients. But don't let that fool you, it's hearty and full of flavor, and perfect for breakfast, lunch or dinner.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer, Breakfast, Casserole, Main Course
Cuisine: American
Keyword: spanish tortilla, spanish tortilla with zucchini, zucchini and potatoes
Servings: 4 servings
Calories: 268kcal
Author: Barbara

Ingredients

  • 2 Tablespoons Olive Oil
  • 1 pound Potatoes, diced small
  • 1 clove Minced Garlic
  • 1 small Onion finely chopped
  • 2 Sliced Zucchini (small in size)
  • 6 Large Eggs
  • Salt, to taste
  • Black Pepper, to taste

Instructions

  • Heat olive oil in a large skillet or frying pan over medium heat.
  • Add diced potatoes, minced garlic, diced onions and sliced zucchini, stirring occasionally until the veggies are softened and lightly browned.
    Zucchini tortilla is a Spanish omelet with zucchini and potatoes. It's made entirely in a skillet on the stovetop, and has minimal ingredients.
  • In a large bowl, beat the eggs well with salt and pepper.
    Zucchini tortilla is a Spanish omelet with zucchini and potatoes. It's made entirely in a skillet on the stovetop, and has minimal ingredients.
  • Once the veggies are browned, pour the egg mixture over the vegetables in the pan, and reduce the heat to low.
    Zucchini tortilla is a Spanish omelet with zucchini and potatoes. It's made entirely in a skillet on the stovetop, and has minimal ingredients.
  • Cook for approximately 8 minutes, pulling back the edges of the omelette with a spatula to allow the uncooked egg to run underneath the tortilla. Cook until set and golden brown on the bottom.
    Zucchini tortilla is a Spanish omelet with zucchini and potatoes. It's made entirely in a skillet on the stovetop, and has minimal ingredients.
  • Place a large plate over the pan, and then quickly invert the pan onto the plate so that the cooked side is facing upwards on the plate.
    Zucchini tortilla is a Spanish omelet with zucchini and potatoes. It's made entirely in a skillet on the stovetop, and has minimal ingredients.
  • Slide the tortilla back into the pan, and cook for an additional 3 minutes or until golden brown on the the other side.
  • Slide the tortilla onto the plate and cut into wedges.
    Zucchini tortilla is a Spanish omelet with zucchini and potatoes. It's made entirely in a skillet on the stovetop, and has minimal ingredients.
  • Serve warm.
    Zucchini tortilla is a Spanish omelet with zucchini and potatoes. It's made entirely in a skillet on the stovetop, and has minimal ingredients.

Notes

    • Use 1 medium to large zucchini or 2 smaller ones.
    • Slice the zucchini thin. A mandolin works great for this step, but an old fashioned cutting board and knife works too.
    • I leave the skin on the potato for extra fiber; however, you can peel yours if you desire.
    • For a more aesthetically pleasing omelette, arrange the zucchini evenly before pouring the eggs over top.
    • My eggs were on the small side, so I added an extra to make sure I had enough egg mixture to evenly cover the cooked veggies.
    • The nutritional information is auto-calculated and can vary depending on the products used.

Nutrition

Calories: 268kcal | Carbohydrates: 25g | Protein: 12g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 246mg | Sodium: 109mg | Potassium: 853mg | Fiber: 4g | Sugar: 4g | Vitamin A: 555IU | Vitamin C: 41mg | Calcium: 72mg | Iron: 2mg