30 min · Vegetarian · Main course · For confident cooks

Tortilla de calabacín

Name: Tortilla de calabacín
Total time: 30 min
Yield: 3
Cuisine: Iberian
Ingredients: 10½ oz zucchini (washed, thinly sliced or finely diced); 5 eggs (beaten); 2 onion (small, finely chopped); 2 cloves garlic (finely chopped); 3 tbsp olive oil (for sautéing the vegetables and frying the tortilla); 8¾ oz tomatoes (cherry tomatoes on top or seeded, diced tomatoes in the egg mixture); salt, to taste; pepper, to taste; 1 tsp oregano (chopped, stirred into the egg mixture (optional)); 4 tbsp cheese (grated, stirred into the egg mixture (optional))

In German: Zucchini-Tortilla

For 3 servings · US units

Juicy zucchini tortilla with onion, garlic and tomatoes, fried until golden

When the zucchini come in faster in summer than you can possibly eat them, this tortilla is exactly what you want: tender vegetables softened in olive oil and held together by light, fluffy egg. It's on the table in half an hour, and with a baguette or a few small potatoes fried in olive oil alongside, it becomes a proper meal.

Servings3

Ingredients

10½ ozzucchiniwashed, thinly sliced or finely diced
5eggsbeaten
2onionsmall, finely chopped
2 clovesgarlicfinely chopped
3 tbspolive oilfor sautéing the vegetables and frying the tortilla
8¾ oztomatoescherry tomatoes on top or seeded, diced tomatoes in the egg mixture
saltto taste
pepperto taste
1 tsporeganochopped, stirred into the egg mixture (optional)
4 tbspcheesegrated, stirred into the egg mixture (optional)

Method

Wash the zucchini and slice them thinly or cut them into small dice. Peel the onions and garlic and chop them finely.
Heat some of the olive oil in a frying pan and cook the zucchini, onions and garlic for a few minutes, until the vegetables soften and take on a little colour. Season with salt and pepper.
Meanwhile, beat the eggs in a bowl and season them with salt and pepper. If you like, stir in the oregano and the grated Emmental or Gouda now.
If you want the tomatoes in the egg mixture, stir in the seeded, diced tomatoes as well. Then combine the sautéed vegetables with the eggs.
Brush the pan with the rest of the olive oil if needed, pour in the mixture and spread it out evenly. If you're going with cherry tomatoes, scatter them over the top at this point.
Let the tortilla set over low heat, ideally with a lid on, for about 5 to 10 minutes, until the underside is golden and the top is almost firm.
Lay a large plate or lid over the pan, flip the tortilla onto it in one confident move, then slide it back into the pan with the uncooked side down.
Fry the second side for a few more minutes until golden, and serve the tortilla straight away.

Tips and variations

You can swap the onions for leek and season with parsley and thyme; sweet paprika and grated Emmental or Gouda in the egg mixture work nicely too. A splash of sparkling mineral water or a little milk makes the eggs lighter, and if it doesn't need to be vegetarian, fry some diced salami or cooked ham along with the vegetables. If flipping makes you nervous, finish the top uncovered in the oven for a few minutes instead. Cut the tortilla into wedges and serve it with baguette or small potatoes fried in olive oil.

Allergens

Contains: Eggs

May contain if you use the optional ingredients: Milk (including lactose)

These notes follow from this recipe's ingredient list. Ready-made products and brands may contain further allergens — please check the packaging yourself.

Something not right?

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