Spanish Zucchini Tortilla
Golden, tender, and beautifully rustic, this Spanish‑style zucchini tortilla brings together soft sautéed potatoes, sweet onions, and delicate ribbons of zucchini bound in a silky egg mixture. It’s simple but deeply comforting — the kind of dish that feels just as at home served warm for dinner as it does sliced cold for lunch the next day. A wholesome, earthy classic with a fresh, veggie‑forward twist.
Ingredients
- 1 tbsp avocado oil
- 1 potato (peeled and chopped)
- 1 onion (chopped)
- ½ zucchini (thinly sliced)
- 6 eggs
Instructions
- Heat ghee in a pan and sear the potato and onion over medium-high heat for about 4 minutes.
- Add zucchini and saute for another 4 minutes.
- In a bowl, whisk eggs and season with salt and pepper. Transfer vegetables from the pan into the bowl and mix well.
- Using the same pan, add the egg mixture, making sure everything is evenly distributed. Cook on low heat for about 3 minutes. Run a spatula around the outer edges of the tortilla to make sure it does not stick to the pan.
- After 8 – 10 minutes, flip the tortilla , using a plate over the pan.
- Slide the uncooked side back into the pan and cook for another 5-6 minutes.
Nutrition per serve
Calories: 364kcal | Carbohydrates: 26g | Protein: 20g | Fat: 20g | Fiber: 4g
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My Sacred Plate is created by Jennifer Tak, an Integrative Health & Somatic Integration Practitioner exploring food, energy, and wellbeing. My Sacred Plate is where clean eating meets simplicity — offering flexible, nourishing recipes designed to support everyday balance.
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