Mini Spanish Tortilla Zucchini

This mini Spanish tortilla with zucchini is my go-to when I want something satisfying but do not feel like sharing. Inspired by the classic Spanish tapa, this version has perfectly cooked potatoes and tender zucchini layered with egg and rich Manchego. It is so simple and full of comforting flavors you could enjoy it for any meal of the day.

When I first tried making this at home I realized just how versatile and comforting it is. Every time I toss in a handful of zucchini it disappears fast hot or cold.

Ingredients

• Russet potato: The starchy quality helps create a silky center Use a firm potato with no green spots or sprouts
• Extra-virgin olive oil: This boosts both flavor and texture Go for a deep green aromatic oil for the best results
• Onion: Adds a natural sweetness Thin slices cook fast and blend into the other veggies
• Zucchini: Provides freshness and keeps things light Select a small firm one without soft spots
• Kosher salt and freshly ground black pepper: Seasons the mix and brings all the flavors together Look for peppercorns to grind fresh if you can
• Large eggs: The foundation of the tortilla Use fresh eggs for fluffiness and the brightest color
• Grated Manchego cheese: Brings a nutty tangy taste Choose an aged Manchego for the richest result

Step-by-Step Instructions

Prepare the Potato:

Peel a medium russet potato and cover it with at least one inch of water in a pot Bring to a boil over medium-high heat and simmer until fork-tender This takes about twenty two to twenty five minutes Drain cool and cut into thin even rounds

Sauté the Vegetables:

Warm olive oil in a small oven-safe skillet over medium heat Add thinly sliced onion and sliced zucchini Sprinkle with salt and pepper Cook about four minutes until just tender and starting to caramelize

Add the Potatoes:

Place sliced potato into the skillet with the onions and zucchini Toss gently Cook another five to seven minutes Everything should be lightly browned and smell sweet Spread the vegetables evenly in the base of the pan and remove from the heat

Mix and Add the Eggs:

Crack three large eggs into a bowl Whisk until frothy and combined Pour the eggs evenly over the veggies in the skillet Gently shake the pan so eggs fill every crevice Sprinkle with grated Manchego cheese

Bake to Perfection:

Move the skillet into a preheated four hundred degree oven Bake twelve to fifteen minutes until eggs are set and the top is golden brown The potatoes and zucchini should peek out invitingly Cool a few minutes before serving so it slices neatly

Serve and Enjoy:

Eat warm or let it rest to room temperature Slice right in the pan and enjoy solo with a simple salad or tucked into a sandwich

Pin

I always look forward to sneaking pieces of crispy potato off the edge before serving My favorite part is the deep golden crust that forms on top every time This was the first Spanish-dish my mom taught me and now it is my comfort food

Storage Tips

Once cooled slice the tortilla and store in an airtight container in the refrigerator It keeps well for up to three days If you like it warm reheat slices gently in a nonstick pan or wrap in foil and warm in a low oven

Ingredient Substitutions

If you cannot find Manchego a sharp aged cheddar or even a bit of feta can add a nice salty punch For the potato Yukon golds work well and yellow squash can stand in for zucchini if needed Try red onions or even a sprinkle of fresh herbs at the end for a twist

Serving Suggestions

This mini tortilla is delicious on its own with a crisp green salad For brunch I love adding a dollop of garlicky aioli It also works in a sandwich stuffed in a crusty baguette or sliced into small wedges for an appetizer board

Pin

A Bit of Tradition

Spanish tortilla dates back to at least the early nineteenth century when potatoes became a staple crop It is a classic tapa and you see it everywhere from fine restaurants to lively bars across Spain The humble pairing of egg and potato shows off the beauty of simple ingredients cooked with care

Recipe FAQs

→ What distinguishes a Spanish tortilla from other tortillas?

Spanish tortilla is a savory, egg-based dish with potatoes, unlike Mexican tortillas, which are flatbreads made with corn or wheat.

→ Can I substitute Manchego cheese with another cheese?

Yes, you can use other firm cheeses such as Parmesan, Pecorino Romano, or even sharp cheddar for a similar texture and flavor.

→ Is pre-cooking the potato necessary?

Yes, boiling the potato ensures it's tender and melds seamlessly when baked with the eggs and vegetables.

→ How do I prevent the tortilla from sticking to the pan?

Use a well-oiled oven-safe skillet and ensure ingredients are spread into an even layer before baking.

→ Can I serve the tortilla cold?

Spanish tortilla can be enjoyed warm or at room temperature, making it convenient for picnics or meal prep.