Spanish Zucchini Tortilla with Onion and Parsley
A delightful twist on the traditional Spanish tortilla, this Spanish Zucchini Tortilla with Onion and Parsley infuses the classic dish with the freshness of zucchini and the bright flavors of parsley, making it a perfect choice for any meal.
Equipment
- Non-stick frying pan
- Cutting board
- Knife
- Mixing bowl
- Whisk or fork
- Spatula
- Plate or lid for flipping
Ingredients
- 1 medium zucchini about 7 oz or 200g, thinly sliced
- 1 medium onion about 5 oz or 150g, finely chopped
- 6 large eggs
- 1/4 cup fresh parsley about 0.2 oz or 6g, chopped
- 1/4 cup olive oil 2 fl oz or 60ml
- Salt and pepper to taste
Instructions
- Prep the Ingredients: Begin by thinly slicing the zucchini and finely chopping the onion and parsley. Set aside.
- Cook the Vegetables: Heat half of the olive oil in a non-stick frying pan over medium heat. Add the onion and cook until translucent, about 3 minutes. Add the zucchini slices and cook for an additional 5 minutes, or until they are tender and lightly browned. Season with salt and pepper.
- Beat the Eggs: While the vegetables are cooking, crack the eggs into a large bowl, season with salt and pepper, and beat until well combined.
- Combine the Eggs and Vegetables: Once the zucchini and onions are cooked, add them to the beaten eggs along with the chopped parsley. Stir to combine.
- Cook the Tortilla: Wipe the pan clean and heat the remaining olive oil over medium heat. Pour the egg and vegetable mixture into the pan, spreading the vegetables evenly. Cook for about 5 minutes, or until the bottom is lightly browned and set.
- Flip the Tortilla: Carefully flip the tortilla using a large plate or lid to invert it, then slide it back into the pan to cook the other side. Cook for another 5 minutes, or until the tortilla is fully set.
- Serve: Remove the tortilla from the pan and let it cool for a few minutes. Cut into wedges and serve warm or at room temperature.
Notes
For a lighter version, you can use fewer yolks and more egg whites.
This tortilla can be stored in the refrigerator and enjoyed cold or reheated for a quick and satisfying meal.
Feel free to add other herbs or spices to tailor the flavor to your liking.