Spanish Zucchini Tortilla

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..
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast, Lunch, Meal prep option
Cuisine spanish
Servings 2
Calories 377 kcal

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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Keyword eggs, healthyfood, highprotein, lowcarb, mealprep, multiplemeals