Serves 4
40 min
Spanish Tortilla with Zucchini
Recipe GLPRc6a2e366702f1f
A classic Spanish tortilla featuring tender sliced zucchini and caramelized onions bound together with fluffy eggs and finished with a drizzle of premium olive oil. This simple yet elegant dish works beautifully as a main course, served warm or at room temperature.
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Ingredients
1/2 large zucchini, sliced into thin rounds
1/2 white Spanish onion, thinly sliced
4 large eggs
1 clove garlic, minced
3 tablespoons olive oil
Coarse sea salt to taste
Extra virgin olive oil for drizzling
Directions
Heat the 3 tablespoons of olive oil in a 10-inch nonstick or cast-iron skillet over medium heat. Add the sliced onion and cook for about 5 minutes, stirring occasionally, until it becomes translucent and softened.
Add the minced garlic to the skillet and stir for about 30 seconds until fragrant. Then add the zucchini slices and cook for 8-10 minutes, stirring gently, until the zucchini is tender and lightly golden. Season with coarse salt to taste.
While the vegetables cook, crack the eggs into a bowl, add a pinch of salt, and whisk them together until well combined and uniform in color.
Once the zucchini and onions are cooked through, reduce the heat to medium-low. Pour the whisked eggs over the vegetables and gently stir to distribute them evenly throughout the skillet. Let the eggs begin to set around the edges, about 2-3 minutes.
Using a spatula, carefully push the cooked egg from the edges toward the center, allowing uncooked egg to flow to the edges. Continue this process for another 5-7 minutes until the top is nearly set but still slightly moist.
Transfer the skillet to a preheated 400°F oven or place under a hot broiler for 2-3 minutes until the top is just set and lightly golden. The internal temperature should reach 160°F to ensure the eggs are fully cooked.
Remove the tortilla from the heat and let it rest for 2-3 minutes. Slide it onto a cutting board, drizzle with extra virgin olive oil, and cut into wedges. Serve warm or at room temperature.
