Zucchini Tortilla

A supple egg mass holding translucent, melting zucchini slices. The exterior is lightly seared and golden, keeping the center moist and tender.

• Prep: 15 min
• Cook: 25 min
• Difficulty: Easy
• Calories: 374
• Protein: 13 g
• Carbs: 6 g
• Fat: 33 g

Ingredients

• 600 g Zucchini ( thinly sliced half-moons )
• 1 pc Yellow onion ( thinly sliced )
• 6 pc Egg ( beaten )
• 100 ml Extra virgin olive oil
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Vegetable prep

   Slice the zucchini into 3mm half-moons. Finely slice the yellow onion. Keep them uniform for even cooking.

2. Sautéing the filling

   Heat olive oil in a pan. Sauté the onion and zucchini over medium heat. They are ready when tender and easily crushed with a fork.

3. Tortilla mix

   Beat the eggs in a large bowl with salt and pepper. Drain the vegetables to remove excess oil and stir them directly into the eggs. Let sit for 5 minutes to allow the eggs to warm up.

4. Cooking and flipping

   Pour the mixture into the hot oiled pan. When the edges pull away and the center is still jiggly, place a plate on top and flip quickly. Slide it back in to cook the other side.

Chef's tips

• Don't brown the zucchini too much; they should confit in the oil, not fry.
• Letting the vegetables rest in the beaten eggs is the secret to a homogenous texture.
• Use a 20-22cm non-stick pan to ensure the tortilla is thick enough.

Storage

Keep refrigerated for up to 48 hours. Best enjoyed at room temperature.