By 
Spanish Zucchini Tortilla
What a versatile meal we have here. Enjoy for breakfast, lunch or even a snack! It's also handy as a meal prep option, especially when you have to dash off for a meeting or lunch by your desk..
Ingredients
Ingredients
- 1 tbsp olive oil
- 1 small potato, peeled, chopped
- 1 small onion, chopped
- 1/2 small zucchini, thinly sliced
- 6 eggs
Instructions
- 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. In a bowl, whisk eggs and season with salt and pepper.
- Transfer the vegetables from the pan into the bowl and mix well.
- 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.
- 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.
Notes
Key features
- Gluten free
- Dairy free
- Meal prep friendly
- High protein
- Vegetarian
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Nutrition
Serving: 1gCalories: 377kcalCarbohydrates: 22gProtein: 21gFat: 22g
Tried this recipe?Let us know how it was!