Spanish Zucchini Omelet (Tortilla de Calabacin)
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.
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 1/2 teaspoon kosher salt. Cook, stirring occasionally until soft but still holding their shape, about 7 minutes.
- Whisk the eggs and 3/4 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.
Notes
This omelet can feed anywhere from 4-8 people. It depends if you're eating it as a main dish or a side dish.
SUBSTITUTIONS:
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.)