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.

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What is the Spanish version of frittata?

Instead of a frittata, the Spanish eat tortillas, not to be confused with tortilla chips! Spanish tortillas consist of an omelet type dish filled with potatoes and onions.

Ingredients for Spanish Omelet with Zucchini

Oddly enough, this Zucchini Tortilla or Courgette Tortilla (courgette is another name for zucchini) is from my Irish Cookbook called The Irish Granny’s pocket Farmhouse Potato Recipes.

Olive Oil
Potatoes
Minced Garlic
Onion, finely chopped
Sliced Zucchini
Large Eggs
Salt
Black Pepper

Typically, a Tortilla is a Spanish egg dish made with potatoes and onions but this Irish version has sliced zucchini too. Zucchini and potatoes is a match made in heaven.

Zucchini and Potatoes

There’s something about this simple egg dish that is extra special. When I make it, I can’t stop eating it. I usually eat a huge portion hot, but then finish it off cold, straight from the refrigerator.

The zucchini and potatoes complement each other in flavor and texture. First, the veggies get browned in olive oil in a hot skillet. This helps to build layers of flavor.

How to make a Spanish omelette with zucchini?

Step by Step 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.
In a large bowl, beat the eggs well with salt and pepper.
Once the veggies are browned, pour the egg mixture over the vegetables in the pan, and reduce the heat to low.
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.
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.
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.
Serve warm.

Storage Instructions

Let leftovers cool completely. Transfer to an airtight container, and store in the fridge. Eat leftovers cold or rewarm before serving.

For the full ingredient amounts and recipe steps for zucchini and potato omelet recipe, scroll to the recipe card at the bottom of this post.

What do you eat with Spanish omelette?

My favorite way to serve it is with a hunk of bread like a baguette or you might even serve it between the baguette like sandwich. Spanish omelette also goes great with a side of yogurt and fruit, a fruit salad or even a simple green salad.

Spanish Tortillas are similar to frittatas and are an egg-based dish with vegetables, like zucchini and potatoes.

Can you use zucchini in an omelette?

Zucchini is the perfect addition to any omelette. I recommend sautéing it in a skillet of butter or olive oil first to soften before using it in the omelet. This gives the zucchini the optimal texture.

Do you flip a Spanish omelette?

Yes, but there is a special way to do it to ensure it doesn’t fall apart during the process. Once the bottom if lightly browned, place a large plate over top. Press your hand firmly to the plate, and invert the pan so that the omelette lands on the plate. Then slide it back into the pan with the uncooked side facing down. Continue to cook until the second side is golden brown.

Every slide of this zucchini and potatoes skillet is full of flaovr.

Recipe FAQs for Zucchini and Potatoes Skillet

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.

Substitutions and Variations

Instead of olive oil, use coconut oil, vegetable oil or butter.
Add diced green peppers or any other color bell peppers to the veggie mixture.
Garnish with fresh herbs such as parsley, Italian parsley, basil or dill.
Looking for different types of omelets? Try this Santa Fe Omelet in the slow cooker or this No Mess Camping Omelette.

Zucchini Recipes

As we all know, a zucchini plant can be a prolific producer during the summer. That means having plenty of recipes that use zucchini is really important, so never fear, we have you covered!

Zucchini Marinara

Ground Beef and Zucchini Casserole

Explore a delicious and easy recipe to make a cheesy zucchini casserole with ground beef and cream of mushroom soup (plus rice and cottage cheese) that is perfect for any occasion. Get expert tips and tricks to make this dish a crowd-pleaser.

Creamy Zucchini Casserole

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