Spanish Zucchini Tortilla
Enjoy this nutritious Spanish Zucchini Tortilla, a simple and satisfying meal perfect any time of day. Packed with high-quality protein from eggs, this dish also supports a healthy gut with fiber from zucchini and prebiotics found in the onion and potato.
Avg. Recipe Cost (US)
$2.90
Avg. Recipe Cost (UK)
£1.92
Nutritional Information (approx)
- Calories: 375 kcal
- Protein: 25 g
- Fats: 15 g
- Carbs: 35 g
- Fibre: 6 g
Tags
Vegetarian High Protein Gluten Free Spanish Breakfast
Ingredients
- olive oil - 1 tbsp.
- small potato - 1 (peeled
- chopped) -
- small onion - 1 (chopped)
- small zucchini - ½ (thinly sliced)
- eggs - 6
Preparation Instructions
- 1. Heat oil in a non-stick pan and sear the potato and onion over medium-high heat, for about 4 minutes. Next, add the zucchini and sauté for another 4 minutes.
- 2. In a bowl, whisk eggs and season with salt and pepper. Transfer the vegetables from the pan into the bowl and mix well.
- 3. Using the same pan, add the egg mixture on low heat and make sure everything is evenly distributed. After about 3 minutes, run a spatula through the outer edges of the tortilla to make sure it does not stick to the pan.
- 4. After 8-10 minutes, flip the tortilla (this might take more or less, depending on heat, size and pan), using a plate over the pan. Slide the uncooked part back into the pan.
- 5. After another 5-6 minutes, the tortilla should be