This Spanish Zucchini Tortilla is a wholesome, high-protein twist on a beloved classic—and it’s just as satisfying as it is simple. Made with everyday ingredients and ready in under 30 minutes, it’s the perfect meal for two whether you’re looking for a quick weeknight dinner, a hearty brunch, or a post-workout refuel.
Each component of this dish brings something valuable to the table. Eggs pack a powerful punch of protein and essential nutrients like vitamin B12 and choline, making them ideal for muscle repair and energy. Potatoes add complex carbs for long-lasting fuel, while zucchini provides fiber, antioxidants, and a dose of hydration thanks to its high water content. Onions not only bring bold flavor but also offer anti-inflammatory and immune-supporting benefits. And just a touch of olive oil ties it all together with healthy fats that support heart and brain health.
With its golden crust, tender veggies, and fluffy texture, this tortilla is proof that nutritious food doesn’t have to be complicated. Just one pan, six ingredients, and plenty of goodness.
Recipe
Serves 2
1 tbsp. olive oil
1 small potato, peeled, chopped
1 small onion, chopped
½ small zucchini, thinly sliced
6 eggs
How to Prepare
Heat oil in a non-stick pan and sear the potato and onion over medium-high heat, for about 4 minutes. Next, add the zucchini and sauté for another 4 minutes.
In a bowl, whisk eggs and season with salt and pepper. Transfer the vegetables from the pan into the bowl and mix well. Using the same pan, add the egg mixture on low heat and make sure everything is evenly distributed. After about 3 minutes, run a spatula through the outer edges of the tortilla to make sure it does not stick to the pan.
After 8-10 minutes, flip the tortilla (this might take more or less, depending on heat, size and pan), using a plate over the pan. Slide the uncooked part back into the pan.
After another 5-6 minutes, the tortilla should be cooked. Remove from heat and serve.
