Mini Spanish Tortilla Zucchini (Printable Version)
Potato, zucchini, and Manchego meld in a single-serve Spanish-style omelet perfect for breakfast, lunch, or dinner.
# Ingredients:
→ Main Components
01 -
1 medium russet potato
02 -
2 tablespoons extra-virgin olive oil
03 -
1 onion, thinly sliced
04 -
0.5 zucchini, thinly sliced
05 -
Kosher salt, to taste
06 -
Freshly ground black pepper, to taste
07 -
3 large eggs
08 -
2 tablespoons grated Manchego cheese
# Steps:
01 -
Set the oven to 200°C to preheat.
02 -
Place the potato in a medium pot and cover with at least 2.5 cm of water. Bring to a boil over medium-high heat and cook until fork-tender, approximately 22 to 25 minutes.
03 -
Drain the potato, allow it to cool slightly, then cut into thin rounds. Set aside.
04 -
Heat olive oil in a small, oven-safe skillet over medium heat. Add sliced onion and zucchini, season with salt and pepper, and sauté until vegetables are tender, about 4 minutes.
05 -
Add the potato slices to the skillet and sauté until all vegetables are lightly browned, 5 to 7 minutes. Arrange the mixture in an even layer in the pan and remove from heat.
06 -
Whisk the eggs until smooth, then pour evenly over the vegetables in the skillet. Scatter grated Manchego cheese on top.
07 -
Transfer the skillet to the oven and bake until eggs are fully set and the top is golden brown, 12 to 15 minutes.
08 -
Allow to cool slightly and serve warm or at room temperature, accompanied by a fresh side salad if desired.
# Notes:
01 -
Letting the tortilla cool slightly before serving makes it easier to slice and helps flavors develop.