A juicy Spanish zucchini and potato tortilla made with tender potatoes, onion, zucchini, eggs, and premium extra virgin olive oil. Rooted in Spain’s tradition of home-style vegetable cooking, this tortilla is a simple plato de aprovechamiento that makes the most of seasonal produce.
Especially popular in Catalonia and Mediterranean regions, where zucchini is abundant, it is now enjoyed throughout Spain as a lighter, fresh alternative to the classic tortilla de patatas.
Using a Spanish double omelette pan makes flipping the tortilla much easier, especially if you prefer a thick, traditional-style tortilla.
Ingredients
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300 g potatoes
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200 g zucchini
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150 g onion
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4 large eggs
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Salt to taste
Recommended Spanish Tortilla Pans
For an easier flip and a beautifully rounded tortilla, use a traditional double-sided omelette pan.
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Spanish Omelette Pan by Vier – available in 20 cm (7.87 in) or 24 cm (9.45 in)
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Spanish Omelette Pan by I-Chef – available in 14 cm (5.5 in)
How to Make Zucchini and Potato Tortilla
1. Prepare the Vegetables
Peel the potatoes and slice them into thin, even pieces.
Finely slice or chop the onion.
Wash the zucchini and cut it into thin slices or half-moons. Keep the skin on for extra color, texture, and freshness.
2. Cook the Potatoes, Onion, and Zucchini
Heat the Diosas de Abril Extra Virgin Olive Oil in a frying pan over medium-low heat.
Add the potatoes and onion. Season lightly with salt.
Cook slowly for about 10 to 12 minutes, stirring occasionally. The potatoes should become tender without getting too brown.
Add the zucchini and continue cooking for another 5 to 7 minutes.
The vegetables should be completely tender before you make the tortilla.
Remove them from the pan and drain off the excess olive oil. Reserve some oil for cooking the tortilla.
3. Combine with the Eggs
Crack the eggs into a large bowl and beat them with a pinch of salt.
Add the cooked potato, onion, and zucchini.
Gently mix everything together. You can lightly break some of the potatoes with a fork for a softer, creamier tortilla.
Allow the mixture to rest for about 5 minutes. This gives the potatoes time to absorb some of the egg.
Cook and Flip the Tortilla
Add a small amount of reserved olive oil to your Spanish Omelette Pan by Vier or I-Chef Spanish Omelette Pan.
Heat over medium heat and pour in the tortilla mixture.
Cook for approximately 3 to 5 minutes, depending on the size and thickness of your tortilla.
Close the second side of the double pan securely. Flip the pan in one smooth movement.
Cook the second side for another 2 to 4 minutes.
For a juicy Spanish-style tortilla, remove it while the center is still slightly soft. Cook it a little longer if you prefer the eggs completely set.
Let the tortilla rest for several minutes before slicing.
The Secret to a Juicy Zucchini Tortilla
Cook the vegetables slowly rather than frying them until crisp. The potatoes should be tender and creamy.
Adding the zucchini later is also important. Zucchini cooks faster than potatoes and releases more moisture.
Finally, avoid overcooking the eggs. A traditional Spanish tortilla should be tender inside, with a beautifully golden exterior.
How to Serve Spanish Zucchini Tortilla
Serve your zucchini and potato tortilla warm or at room temperature.
Cut it into wedges for lunch or dinner, or into smaller squares for a Spanish tapas spread. It is also excellent tucked into crusty bread for a simple bocadillo de tortilla.
Pair it with a green salad, roasted peppers, olives, anchovies, or other Spanish conservas for an easy Mediterranean meal.
