Spanish Tortilla with Zucchini and Cheese Recipe
This version of Spanish tortilla is lighter, because instead of just potatoes it features delicate zucchini and melty cheese. In Spain, such tortillas are cut into small squares and served cold in bars as a snack to enjoy with wine and conversation. At home it works perfectly as a skillet dinner or a work lunch that travels well in a lunchbox.
A lighter twist on the classic Spanish tortilla, where part of the potatoes are replaced with zucchini and enriched with cheese, making the dish both delicate and satisfyingly rich in flavor.
Chef's tips
Use a good non-stick pan and keep the heat low so the tortilla sets gently without burning on the bottom. If you’re nervous about flipping it, divide the mixture into two smaller tortillas—flipping will be easier and they’ll cook more evenly.
How to serve
Cut the tortilla into small cubes and serve it as tapas with toothpicks, alongside olives and marinated vegetables. For a full meal, add a mixed salad and a slice of crusty bread.
Ingredients
- eggs - 6 piece
- zucchini - 400 g
- potatoes - 250 g
- cheese - 80 g
- onion - 1 piece
- olive oil - 4 tablespoons
- salt
- black pepper
- parsley finely chopped - 2 tablespoons
Preparation
- Peel the potatoes and slice them into thin half-moons. Wash the zucchini, trim the ends and slice into thin half-moons without peeling.
- Peel the onion and slice it into thin wedges. Coarsely grate the cheese. Finely chop the parsley.
- Heat 3 tablespoons of olive oil in a large non-stick frying pan over medium heat. Add the potatoes and fry for 8–10 minutes, stirring often, until they soften and are lightly golden on the edges.
- Add the onion and fry for another 3–4 minutes, until it softens and becomes slightly translucent but not browned.
- Add the zucchini, season with a pinch of salt and fry for 5–6 minutes, until it softens and releases some juices and most of the liquid evaporates. Remove the pan from the heat and let the vegetables cool slightly.
- In a bowl, whisk the eggs with 1/2 teaspoon of salt and a pinch of pepper until smooth. Add the grated cheese and parsley and mix.
- Add the sautéed vegetables to the eggs and gently mix so everything is evenly combined.
- In the same pan, heat 1 tablespoon of olive oil over low heat. Pour in the egg and vegetable mixture and smooth the surface with a spatula.
- Cook over low heat for 10–12 minutes without stirring, until the edges are set and the center is almost firm. Every few minutes gently shake the pan so the tortilla doesn’t stick.
- Cover the pan with a large plate, quickly flip the tortilla onto the plate, then slide it back into the pan uncooked side down. Cook for another 3–4 minutes, until the center is fully set.
- Transfer the finished tortilla to a board, let it rest for 5 minutes, then cut into wedges or cubes. Serve warm or at room temperature.
Storage
Kawałki tortilli przechowuj w lodówce w zamkniętym pojemniku. Możesz je mrozić do 2 miesięcy, najlepiej owinięte w folię i włożone do woreczka; rozmrażaj w lodówce i podgrzewaj na suchej patelni na małym ogniu.
