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Spanish zucchini omelet (also called tortilla de calabacin) is an elegant dish that's perfect for breakfast, lunch, or dinner and can be eaten any time of year, but has the best flavor with in-season zucchini.
If you have an abundance of zucchini and you need some ideas of what to do with it, make this omelet. It's a Spanish egg dish, that's similar to a Spanish tortilla, with layers of thinly sliced sautéed zucchini and onion.
It requires minimal prep time and is quite easy to make, especially once you get the flip technique down.
Ingredients
- Eggs - choose the highest quality you can as this is one of the very few ingredients.
- Extra virgin olive oil - for cooking the zucchini and onions.
- Zucchini - small to medium-size has the best flavor.
- White onion - you can also use a yellow or sweet onion instead.
- Salt & pepper - to taste.
Instructions
Heat a 10-inch skillet over medium heat with one tablespoon of olive oil and add the sliced onions. Cook until translucent, about 5 minutes.
Add the sliced zucchini, and ½ teaspoon kosher salt. Cook, stirring occasionally until soft but still holding their shape, about 7 minutes.
Whisk the eggs and ¾ teaspoon kosher salt in a bowl. Remove the cooked zucchini and onions from the skillet with a slotted spoon and shake off any excess liquid before adding them to the whisked eggs. Stir together and season with fresh black pepper.
Wipe out the water in the bottom of the pan and add in the remaining tablespoon of oil. Pour the egg zucchini mixture into the skillet and smooth it into a somewhat even layer. Cook for 5-6 minutes (still over medium heat) and then run a rubber spatula along the edges to make sure it will lift out with ease.
Remove the skillet from the heat, put a large plate (or lid) face down on top of the skillet, and then flip it onto the plate (do this over the sink as it can get messy). Once the omelet is on the plate you can use the spatula to help guide it back into the skillet. Reduce the heat to medium-low and cook another 4-5 minutes, remove it from the heat and serve immediately.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this Spanish zucchini omelet using what you already have? Here are some ideas...
- No white onion? - you can also use yellow or sweet onion or a couple of small shallots instead.
- Add-ins - minced garlic, red pepper flakes, dried herbs, red pesto, more vegetables (sauteed mushrooms, bell peppers, etc.)
Equipment
You can get by making this zucchini omelet with just a few kitchen tools such as a chef knife, cutting board, measuring spoons, slotted spoon, rubber spatula, and a large skillet (10-inch is ideal), that's either cast iron or nonstick.
To make consistently thin zucchini slices though, I prefer to use a mandoline slicer with a protective glove, which you can also use to slice the onion for an even quicker prep time.
Storage
Store in a tightly sealed container in the fridge for up to 5 days. The zucchini does release some more of its water in the container as it sits in the fridge, so just gently pat your slice with a paper towel before reheating.
More Zucchini Recipes You'll Love
Spanish Zucchini Omelet (Tortilla de Calabacin)
Ingredients
- 8 large eggs
- 2 tablespoons extra virgin olive oil, divided
- 2 medium zucchini, sliced into ⅛-inch rounds
- 1 large white onion, thinly sliced
- 1 ¼ teaspoons kosher salt, divided ¾ teaspoon if using another type of salt
- freshly cracked black pepper
Instructions
- Heat a 10-inch skillet over medium heat with one tablespoon of the oil and add the sliced onions. Cook until translucent, about 5 minutes.
- Add the sliced zucchini, and ½ teaspoon kosher salt. Cook, stirring occasionally until soft but still holding their shape, about 7 minutes.
- Whisk the eggs and ¾ teaspoon kosher salt in a bowl. Remove the cooked zucchini and onions from the skillet with a slotted spoon and shake off any excess liquid before adding them to the whisked eggs. Stir together and season with fresh black pepper.
- Wipe out the water in the bottom of the pan and add in the remaining tablespoon of oil. Pour the egg zucchini mixture into the skillet and smooth it into a somewhat even layer. Cook for 5-6 minutes (still over medium heat) and then run a rubber spatula along the edges to make sure it will lift out with ease.
- Remove the skillet from the heat, put a large plate (or lid) face down on top of the skillet, and then flip it onto the plate (do this over the sink as it can get messy). Once the omelet is on the plate you can use the spatula to help guide it back into the skillet. Reduce the heat to medium-low and cook another 4-5 minutes, remove it from the heat and serve immediately.
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