top of page

Spanish Zucchini Tortilla

Prep Time:

10 mins

Cook Time:

25 mins


Serves 2

Diet type



  • 1 tbsp. olive oil

  • 1 small potato, peeled, chopped

  • 1 small onion, chopped

  • ½ small zucchini, thinly sliced

  • 6 eggs


Step 1

Heat oil in a non-stick pan and sear the potato and onion over medium-high heat, for about 4 minutes. Next, add the zucchini and sauté for another 4 minutes.

Step 2

In a bowl, whisk eggs and season with salt and pepper. Transfer the vegetables from the pan into the bowl and mix well.

Step 3

Using the same pan, add the egg mixture on low heat and 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.

Step 4

After 8-10 minutes, flip the tortilla (this might take more or less, depending on heat, size and pan), using a plate over the pan. Slide the uncooked part back into the pan.

Step 5

After another 5-6 minutes, the tortilla should be cooked. Remove from heat and serve.

Nutritional information (per serving)



Fats (g)


Carbs (g)


Protein (g)


Fiber (g)

bottom of page