Name: Spanish tortilla with onion and zucchini
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 1
Ingredients: 2 pieces Egg; to taste Celtic sea salt; to taste Black pepper; 1⁄4 piece Onion; 1⁄4 piece Zucchini; to taste Dried oregano; 1 1⁄4 Tbsp Olive oil (mild)

Chicken egg

Julie van den Kerchove

Breakfast

A classic Spanish "tortilla de patatas" is a thick omelet with potato slices, onion and lots of olive oil. Here I replaced the potato with slices of zucchini, a tasty low-carb alternative with a subtle taste. Can the taste be more pronounced? Then use wafer-thin slices of radish, turnip or fennel.

Keto

Vegetarian

Spanish tortilla with onion and zucchini

 Cut the onion and zucchini into thin slices. Heat the pan and add the olive oil. Bake the vegetables until golden brown on a medium-low heat. Season with salt, pepper and possibly oregano 

 Break the eggs into a bowl and beat them with a fork. 

 Pour the egg mixture over the vegetables and let the tortilla cook on low heat for about ten minutes. Make sure the fire is not too high, otherwise the tortilla will stick to the bottom. 

 Gently loosen the tortilla with a spatula on the side of the pan and at the bottom. Take a large flat plate (at least the size of the casserole), place it on top of the pan and turn the tortilla over. Slide the omelette from the plate back into the pan so that the other side can also cook for two to three minutes. 

Spanish tortilla with onion and zucchini

Spanish tortilla with onion and zucchini

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