Spanish Zucchini Tortilla
Need a quick and tasty meal for tonight’s dinner? This Spanish Zucchini Tortilla recipe will be your new go-to. It’s always on repeat in our home, because it’s light, yet so satisfying. And everyone is always looking for leftovers to pack for lunch the next day. It’s perfect to save for your end-of-summer zucchini harvest.
How I Store My Spanish Zucchini Tortilla Leftovers
Wasting food is something that I just was not allowed to do as a kid. I hated leftovers back then, but now I embrace them and my family does too. They help make my days easier and my meal prep quicker. Sometimes I look to them as a handy way to pack lunch and other times I transform them into a new delicious meal, like my Sweetcorn Fritters.
Keep in mind that proper storage is key. According to the USDA website, storing leftovers in an airtight container helps keep bacteria out, retain moisture, and prevent leftovers from picking up odors from other food in the refrigerator. See their full list of recommendations here.
Zwillings vacuum packing system is one of my new favorites. It helps keep food fresh for up to five times more than conventional storage. I love that they are reusable – saving on what we deposit to the landfills and saving us money too!
Spanish Zucchini Tortilla
Ingredients
- 1 tbsp. olive oil
- 1 small 1 small potato, peeled, chopped
- 1 small 1 small onion, chopped
- 1/2 small ½ small zucchini, thinly sliced
- 6 eggs
Instructions
M E T H O D:
- Heat oil in a non-stick 9" 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.
- In a bowl, whisk eggs and season with salt and pepper. Transfer the vegetables from the pan into the bowl with eggs and mix well.
- Using the same non-stick 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.
- 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.
- After another 5-6 minutes, the tortilla should be cooked. Remove from heat and serve.
