Tortilla de Calabacín (Spanish Zucchini Tortilla)

This is a lighter, vegetable-forward version of the classic Spanish tortilla that swaps potatoes for zucchini.

It comes together quickly, works hot or cold, and tastes better than you’d expect from such simple ingredients.

Why You’ll Love It

• Ready in about 25 minutes
• Lower in carbs than traditional potato tortilla
• Great way to use up zucchini
• Works for breakfast, lunch, dinner, or tapas
• Tastes excellent at room temperature
• Budget-friendly — just eggs, zucchini, onion, and oil
• Naturally gluten-free

Ingredients

Main ingredients:

• 2 medium zucchini (about 400g / 14 oz total)
• 6 large eggs
• 1 medium yellow onion
• 1/2 cup (120ml) olive oil (for frying)
• 1 teaspoon fine salt
• Freshly ground black pepper to taste

Optional additions:

• 1 clove garlic, minced
• Fresh herbs (parsley, chives, or thyme)
• 50g grated manchego or parmesan cheese

Steps

1. Prep the vegetables.

Cut the zucchini into thin half-moons, about 3mm thick.

Slice the onion into thin half-rings.

Consistent thickness matters here — it ensures even cooking.

2. Salt and drain the zucchini.

Toss the zucchini slices with 1/2 teaspoon salt in a colander.

Let them sit for 10 minutes while you prep everything else.

This pulls out excess moisture so your tortilla doesn’t get watery.

Pat dry with paper towels before cooking.

3. Cook the vegetables.

Heat the olive oil in a 10-inch nonstick skillet over medium heat.

Add the onion and cook for 5 minutes until softened.

Add the zucchini and cook for another 8-10 minutes, stirring occasionally.

The vegetables should be tender but not mushy or browned.

Transfer to a large mixing bowl using a slotted spoon, leaving the oil in the pan.

4. Beat the eggs.

Crack the eggs into a bowl and beat them with the remaining 1/2 teaspoon salt and pepper.

Add the warm vegetables to the eggs and stir to combine.

Let this mixture sit for 5 minutes so the eggs absorb flavor from the vegetables.

5. Cook the tortilla (first side).

Pour off most of the oil from the skillet, leaving about 2 tablespoons.

Heat over medium heat until shimmering.

Pour in the egg and vegetable mixture and spread it evenly.

Cook undisturbed for 1 minute, then reduce heat to medium-low.

Continue cooking for 4-5 minutes until the edges are set and the bottom is golden.

6. Flip the tortilla.

This is the trickiest part — don’t rush it.

Place a flat plate or tortilla flipper larger than the skillet over the pan.

In one confident motion, flip the skillet so the tortilla lands on the plate.

Slide the tortilla back into the pan, uncooked side down.

7. Cook the second side.

Cook for another 3-4 minutes for a fully set tortilla.

For a slightly runny center (Betanzos style), cook just 2 minutes.

Slide onto a serving plate.

8. Rest before cutting.

Let the tortilla rest for at least 5 minutes before slicing.

This allows it to set properly and makes cleaner cuts.

Helpful Tips and Substitutions

Don’t skip salting the zucchini. Zucchini holds a lot of water and will make your tortilla soggy if you skip this step.

Use enough oil. Spanish tortillas aren’t health food — the oil is what gives them their signature silky texture.

Low and slow wins. High heat will give you a tough, rubbery exterior before the inside cooks through.

The flip takes practice. If you’re nervous, slide the tortilla onto the plate, put the pan on top, and flip the whole thing. A good fish spatula can help with the edges.

Substitutions:

• Yellow squash works the same way as zucchini
• Add 1 diced potato if you want a hybrid version
• Use 5 eggs plus 2 yolks for a richer texture
• Swap onion for leeks or spring onions

Serving Ideas

Serve warm, room temperature, or cold — all are traditional.

Cut into wedges for a main dish or small squares for tapas.

Top with aioli, romesco sauce, or just good olive oil.

Serve alongside a simple green salad dressed with sherry vinegar.

Put it in a crusty baguette for a bocadillo de tortilla (Spanish sandwich).

Pair with other tapas: olives, jamón, pan con tomate, and croquetas.

Make-Ahead and Storage

Room temperature: Keeps for up to 4 hours — this is actually how it’s traditionally served in Spain.

Refrigerator: Store in an airtight container for up to 4 days.

Reheating: Bring to room temperature for 20 minutes, or warm gently in a skillet over low heat. Microwave works but softens the exterior.

Freezing: Wrap individual slices tightly in plastic wrap, then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator.

Make ahead: Cook completely the day before and refrigerate. Many people think it tastes better the next day once the flavors have melded.

A Simple Dish Done Right

Tortilla de calabacín is one of those recipes that proves you don’t need fancy ingredients to eat well.

It’s the kind of practical, satisfying cooking that Spanish home cooks have relied on for generations.

Once you get the flip down, you’ll find yourself making this regularly.

Keep a good nonstick skillet dedicated to tortillas and eggs — it makes all the difference.