Spanish zucchini omelette is a dish that's so simple it seems impossible to be so delicious! Perfect any time of year but when you have zucchini fresh from the garden or farmer's market it's next level tasty.
The Spanish Omelette or "Tortilla" is found everywhere in Spain. The classic is made with potatoes but there are many other versions and this is one of my favourites. The sweetness of the zucchini and onions is a delight on the palate. Perfect for a summer brunch with a salad or a unique addition to a pot luck BBQ party! I guarantee everyone will be talking about it!
What you need to make this recipe
There are lots of ingredients you can add to this tortilla to make it unique but try starting with just the basics. You may find there is no reason to add anything else to make it more exciting. It is delicious in it's simplicity which is what Spanish cooking is all about.
- Large onion - I prefer to use a sweet onion such as Vidalia or white but a Spanish onion would work well here too. Avoid red onion as it turns grey after cooking. The taste would be good but the appearance would be unattractive.
- Salt and pepper
- Olive oil
- One large frying pan to cook the onion and zucchini
- One 8" non-stick frying pan to finish the omelette
- Large plate - you will need a plate larger than the 8" pan to flip the omelette.
How to make it
- Slice zucchini and onion to about 1/8" thickness. You can use a mandolin or a knife. This is my favourite Japanese Mandoline.
- In a large bowl, whisk eggs with salt and pepper.
- Heat some olive oil in a large skillet and add the onions. Cook the onions until they are soft and translucent.
- Add the zucchini, sprinkle with a little salt, stir and continue cooking until the zucchini is soft but not falling apart.
- When the vegetables are soft, add to the whisked egg and stir.
- Heat 1-2 tsp olive oil in an 8" non-stick skillet over medium high heat.
- Add the egg and vegetable mixture. Spread out evenly.
- Turn heat down to medium to medium low. Let cook, without stirring, for 3-5 minutes, adjusting heat as necessary to not over-brown on the bottom.
- Once it's starting to set around the edges and the bottom is nicely browned, remove from heat.
- Place a plate on top of the pan that is larger than the omelette. Holding the plate with one hand and the pan with the other flip the omelette over so it is now on the plate with the cooked side up. Best to do this over the sink in case any spills out.
- Wipe the pan with paper towel or clean. Heat another 1-2 tsp. olive oil over medium high heat.
- Gently slide the omelette back into the pan with cooked side up. Shape edges with a rubber spatula to round them.
- Lower the heat to medium to medium low. Continue cooking until it is set. You can check this by pressing with your finger and feeling for firmness or you can cut in the center with a knife to see if the egg is cooked.
- Flip or slide onto a clean plate. I always flip it so I can pick the best looking side to have up for presentation.
- Let the omelette rest for at least 15 minutes or up to 30 minutes before refrigerating.
Spanish Zucchini Omelette (Tortilla de Calabacin) is best eaten after it has rested which makes it a perfect make ahead dish! It will last, covered, in the fridge for up to 5 days...if it can last that long without being eaten!
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Spanish Zucchini Omelette
- 2 medium zucchini
- 1 large white or Vidalia onion
- 6 large eggs
- 1 tsp salt, plus more for sprinkling
- 1/4 tsp black pepper, fresh ground
- 2 tbsp olive oil plus 4 tsp.
- Thinly slice zucchini and onion (about 1/8") using a mandoline or knife.
- In a large bowl, whisk together eggs, 1 tsp salt, and 1/4 tsp pepper. Set aside.
- In a large skillet, heat 2 tbsp olive oil over medium heat.
- Add onions and saute, stirring occasionally, for about 5 minutes or until soft and translucent.
- Add zucchini to pan. Sprinkle with a bit of salt (1/4 tsp) and stir. Continue cooking, stirring occasionally for another 3 or 4 minutes or until zucchini is soft but not falling apart.
- Remove from heat and add to seasoned eggs. Stir well.
- In an 8 inch, non-stick, frying pan heat 2 tsp olive oil over medium high heat.
- Add zucchini and egg mixture to pan and spread everything around evenly.
- Lower heat to medium to medium low. Let cook, without stirring, for approximately 4-5 minutes, adjusting heat if starting to brown too much.
- Once egg is starting to set evenly, but not fully cooked, remove from heat. Place a large plate on top of frying pan, it should be bigger than the pan. Over the sink, flip the pan, inverting the omelette onto the plate, cooked side up.
- Wipe the pan clean and heat another 2 tsp olive oil over medium high heat.
- Slide the omelette back into the pan, cooked side up. Using a rubber spatula, round the edges by pushing down. Reduce heat to medium low.
- Continue cooking for another 3-4 minutes, watching that it doesn't brown too much and adjusting heat accordingly. The omelette should feel firm to the touch or you can slice into the middle to check for doneness.
- Remove from heat and flip or slide onto a clean plate. Let rest for at least 15 minutes before serving.
- Spanish omelette, or Tortilla de Calabacin, is best served slightly warm or at room temperature and after is has rested.