This recipe is a good variation of the Spanish potato tortilla. Instead of potatoes, courgettes (or zucchinis, if you live across the pond). You could use other vegetables too: eggplant, artichoke, sweet potato…
Omelettes are great leftover food and make for a nice, easy and quick dinner, especially those days where you don’t have the patience to make anything. I made this big courgette omelette and ate it during the next 2-3 days, for lunch or at night when I get home. I heat it up in the microwave for 1 minute, make a quick salad or heat up a cup of leek soup (if there’s any).
Courgette is high in Vit C and relatively low in calories, but let’s be honest, it is not a very filling or flavourful vegetable. To compensate for this, I found some leftover halloumi cheese in our fridge, I chopped it, grilled it and added it to the tortilla. You could use any other ingredient that is salty, it makes the tortilla a bit less healthy but more interesting.
I hope you enjoy!
Recipe: Courgette tortilla
Total time: 30 mins
Notes: serves 5 if eaten as a main with salad/soup.
For any tortilla, you want to use a frying pan that is not too heavy or large, so 15-30cm diametre max, as you will need to flip the pan at some point, to cook the other side of the tortilla. Heavy cast iron pans can be tough to flip, I’ve hurt my wrist trying in the past! If you choose a smaller frying pan, make sure the sides of it are relatively high, otherwise, the ingredients won’t fit in the pan.
- 2 large onions
- 2 courgettes
- 4-6 eggs, depending on size
- 2-3 tbsp olive oil to cook
- salt & pepper
- Red or green pesto, to add flavour
- Halloumi, chopped and grilled previously
- “Butifarra” or sausage meat (before adding to omelette mix, remove skin and mince, then fry or roast)
- Place the frying pan on the stove, set to medium heat. Pour 1 tbsp olive oil.
- Chop onions. When the oil is hot, lower the heat to medium-low, add the onions and stir until well coated. Cook until softened and golden. Remove from pan and save.
- Add 1 tbsp olive oil to pan, set heat to medium.
- Slice the courgette lengthwise, then chop each side into bite-sized pieces. When oil is hot, add the courgette and mix. If the courgette pieces start releasing water, increase heat to medium-high, otherwise they’ll become too soft (we want to fry the courgette, not boil it in its own water).
- In a large bowl, crack 4 eggs, add salt and pepper, then whisk well. Add the cooked onions, courgette and any optional ingredient – I used grilled halloumi. Mix well and let it rest for 5 minutes.
- Meanwhile, clean the frying pan with a kitchen paper to ensure there are no small pieces of onion or courgette (they’d burn when you cook the tortilla).
- Place the pan on the stove over medium heat. Add 1 tsp olive oil. When hot, add the tortilla mix, lower heat to medium-low. Cook on one side for 2-3 minutes or until the sides of the tortilla are not runny but slightly cooked.
- With the help of a large plate, flip the tortilla and cook it on the other side for 1-2 minutes. You can check how cooked the tortilla is by inserting a toothpick. How juicy or well-cooked you make it is up to you. Enjoy!
The nutritional values shown below are for a portion of onion-courgette tortilla, without any optional ingredients added:
One thought on “Courgette tortilla”
These look fantastic! I love the idea of adding pesto!
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