Spanish Zucchini Tortilla


  • 2 Tbsp olive oil
  • 1 pound zucchinis, sliced into rounds about 1/8 inch thick
  • 1 large garlic clove, finely grated
  • 1 medium red onion, sliced
  • 6 large eggs
  • ½ tsp salt
  • ½ tsp pepper
  • 6 Tbsp pico de gallo (optional)


  • Preheat oven to 400 F. Heat 1 tablespoon of olive oil in a 9 inch pan. Add the onion and zucchini slices and cook for 5 minutes until softened, stirring occasionally. Add the garlic and cook for 30 seconds and set aside. Meanwhile, beat the eggs with salt and pepper in a large bowl. Stir the zucchini mixture into the eggs. Add the remaining oil to the pan and return to the heat. Pour the zucchini eggs mixture into the frying pan and cook over a medium heat for 5 minutes.
    Place the pan in the oven and bake eggs until set in center and no longer wet on top, about 20 minutes. Remove the tortilla from the oven, and transfer from the pan onto a cutting board. Cut the tortilla into wedges and top with the Pico de Gallo if using and serve.

Source: Paleo Grubs

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