Spanish Zucchini Tortilla

Spanish zucchini tortilla

Spanish Zucchini Tortilla

A filling, nourishing meal made of pan-fried potato, zucchini and eggs.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main Course
Servings 2
Calories 377 kcal


  • 1 tbsp ghee
  • 1 small potato peeled and chopped
  • 1 small onion chopped
  • 1/2 small zucchini thinly sliced
  • 6 eggs


  • Heat ghee in a pan and sear the potato and onion over medium-high heat for about 4 minutes.
  • Add zucchini and saute for another 4 minutes.
  • In a bowl, whisk eggs and season with salt and pepper. Transfer vegetables from the pan into the bowl and mix well.
  • Using the same pan, add the egg mixture, making sure everything is evenly distributed. Cook on low heat for about 3 minutes. Run a spatula around the outer edges of the tortilla to make sure it does not stick to the pan.
  • After 8 - 10 minutes, flip the tortilla , using a plate over the pan.
  • Slide the uncooked side back into the pan and cook for another 5-6 minutes.
Keyword dairy free, eggs, gluten free, high protein

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