Mini Spanish Tortilla Zucchini (Printable Recipe)
Potato, zucchini, and Manchego meld in a single-serve Spanish-style omelet perfect for breakfast, lunch, or dinner.
# Ingredients You'll Need:
→ Main Components
01 -
2 tablespoons grated Manchego cheese
02 -
3 large eggs
03 -
Freshly cracked black pepper, to taste
04 -
A good pinch of kosher salt
05 -
0.5 zucchini, thinly sliced
06 -
1 onion, thinly sliced
07 -
2 tablespoons extra-virgin olive oil
08 -
1 medium russet potato
# Steps to Follow:
01 -
Once it's cooled down a bit, slice it up. Eat warm or when it's at room temp. Tastes great with a simple salad on the side, but you do you.
02 -
Slide the skillet into the oven and let it bake until the top's gone golden and the eggs don't look wet anymore, about 12 to 15 minutes.
03 -
Beat the eggs in a bowl until they look mixed up. Pour that right over all the veggies. Sprinkle the grated Manchego all over the top.
04 -
Toss those potato rounds in with the veggies in your skillet. Let it cook till everything looks a little browned, like 5–7 minutes. Spread it out nice and flat, then take it off the heat.
05 -
Pour olive oil into your small oven-proof pan and get it medium hot. Chuck in your onion and zucchini, hit it with salt and pepper, and stir it around. After about 4 minutes, they should be soft.
06 -
Drain off the water from the potato, let it cool down a touch, and then cut into thin slices. Set these aside.
07 -
Put the whole potato in a pot, cover it with water—at least about an inch—or so. Bring the water up to a boil on medium-high heat. When you can poke the potato with a fork without much force, it's ready (about 22–25 minutes).
08 -
Get your oven heating up to 200°C while you prep everything else.
# Extra Tips:
01 -
Letting it chill for a few minutes after coming out of the oven makes it simpler to cut up and the flavors come out more.