Introduction: Ready for a Flavorful, Spanish-Inspired Dish?
Craving a comforting, savory dish with a Spanish flair? This Mini Spanish Tortilla with Zucchini is your perfect choice! Featuring tender russet potatoes, sautéed zucchini, and onions baked with eggs and topped with nutty Manchego cheese, this mini tortilla is a delightful twist on the classic Spanish dish. Perfect for breakfast, brunch, or a light dinner, it’s inspired by your love for veggie-forward dishes like Zoodles with Summer Vegetables and Savory Tomato Tart. Naturally gluten-free and vegetarian, it’s adaptable for keto diets. Ready to whip up a cozy, golden tortilla? Let’s dive into this easy recipe!
Overview: Why Mini Spanish Tortilla with Zucchini is a Must-Try
This Mini Spanish Tortilla combines creamy potatoes, tender zucchini, and sweet onions with fluffy eggs and rich Manchego cheese, all baked in a small skillet for a perfectly portioned meal. The simple preparation and bold flavors make it a standout. What makes it special? It’s a gluten-free, vegetarian dish that’s ready in about 45 minutes, ideal for small gatherings or meal prep, and easily adaptable for keto diets, offering a comforting, savory treat with a Spanish twist.
- Time Requirement: About 45 minutes total (10 minutes prep, 35 minutes cooking).
- Difficulty Level: Easy! Perfect for beginners or casual meals.
- Why It’s Special: It’s a gluten-free, vegetarian tortilla with vibrant flavors, adaptable for keto diets.
This mini tortilla is a cozy, flavorful treat that’s sure to impress. Let’s get cooking!
Essential Ingredients
Here’s what you need to make this Mini Spanish Tortilla with Zucchini. Each ingredient adds to the savory, creamy, and golden magic.
- Russet Potato (1 medium): Provides creamy, hearty texture.
- Extra-Virgin Olive Oil (2 Tbsp): Enhances sautéing and adds richness.
- Onion (1, thinly sliced): Adds sweet, savory depth.
- Zucchini (½, thinly sliced): Brings tender, mild flavor.
- Kosher Salt and Black Pepper (to taste): Seasons the dish to perfection.
- Large Eggs (3): Bind the tortilla with fluffy texture.
- Manchego Cheese (2 Tbsp, grated): Offers nutty, tangy richness.
Substitutions and Variations
- Potato: Swap with sweet potato or cauliflower for keto (~4–5g net carbs per serving).
- Zucchini: Replace with yellow squash, eggplant, or mushrooms for similar texture.
- Onion: Use shallots or green onions for a milder flavor.
- Manchego Cheese: Substitute with Parmesan, Pecorino Romano, or dairy-free cheese for vegan.
- Eggs: Use ¾ cup egg whites for a lighter option (may alter texture slightly).
- Keto Adjustment: Replace potato with cauliflower and reduce onion to ½ (~4–5g net carbs per serving).
- Spicy Version: Add ¼ tsp smoked paprika or a pinch of cayenne to the egg mixture.
- Herb-Infused: Include 1 Tbsp chopped fresh parsley, thyme, or rosemary with the eggs.
- Protein-Packed: Add ¼ cup diced chorizo or ham (non-vegetarian) with the vegetables.
Step-by-Step Instructions
Making this Mini Spanish Tortilla with Zucchini is simple, with a quick boil, sauté, and bake. Follow these steps for a perfect tortilla every time.
Step 1: Preheat and Cook Potato
- Preheat the oven to 400°F.
- In a medium pot, cover 1 medium russet potato with at least 1 inch of water and bring to a boil over medium-high heat.
- Boil for 22–25 minutes until fork-tender, then drain and slice into thin rounds.
Tip: Cut potato into smaller chunks if boiling whole to speed up cooking; cool slightly before slicing to avoid crumbling.
Step 2: Sauté Vegetables
- Heat 2 Tbsp extra-virgin olive oil in a small, oven-safe skillet (8-inch recommended) over medium heat.
- Add 1 thinly sliced onion and ½ thinly sliced zucchini; season with kosher salt and black pepper.
- Sauté for about 4 minutes until tender.
- Add the sliced potato rounds and sauté for 5–7 minutes until all vegetables are lightly browned.
- Spread the vegetables into an even layer in the skillet and remove from heat.
Tip: Slice zucchini and onion thinly (use a mandoline if available) for even cooking; stir gently to avoid breaking potato slices.
Step 3: Add Eggs and Cheese
- In a medium bowl, whisk 3 large eggs until smooth.
- Pour the eggs over the vegetables in the skillet, ensuring even coverage.
- Sprinkle 2 Tbsp grated Manchego cheese over the top.
Tip: Whisk eggs thoroughly for a fluffy texture; distribute cheese evenly for consistent flavor.
Step 4: Bake and Serve
- Transfer the skillet to the oven and bake for 12–15 minutes until the eggs are set and the top is golden brown.
- Serve warm or at room temperature, ideally with a side salad.
Tip: Check doneness by gently shaking the skillet; the center should be firm. Let cool slightly for easier slicing.
Assembly: Building the Perfect Mini Spanish Tortilla
Making this Mini Spanish Tortilla with Zucchini is all about creating a savory, cohesive dish with vibrant textures. Here’s how to make it perfect:
- Cook Potato Tender: Boil until just fork-tender to maintain structure when sliced.
- Sauté Evenly: Brown vegetables lightly for depth without overcooking.
- Layer Uniformly: Spread veggies evenly to ensure every bite has balanced flavors.
- Bake to Golden: Cook until eggs are set and the top is beautifully browned.
Presentation Tips:
- Serve in the skillet for a rustic look or slide onto a plate and slice into wedges.
- Pair with a keto-friendly side like a cucumber salad or arugula with lemon vinaigrette.
- Garnish with extra grated Manchego, a sprinkle of fresh herbs, or a drizzle of olive oil for a polished finish.
Storage and Make-Ahead Tips
This tortilla is best enjoyed fresh but stores well for meal prep. Here’s how to keep it fresh:
- Storing Leftovers:
- Store in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 2 months in a freezer-safe container; thaw overnight in the fridge before reheating.
- Reheating:
- Reheat in an oven at 350°F for 8–10 minutes to maintain texture.
- Microwave in 30-second intervals, but this may soften the texture.
- Make-Ahead Tips:
- Boil and slice potato and prep vegetables up to 1 day ahead; store separately in the fridge.
- Assemble and bake fresh for best texture and flavor.
- Prepare egg mixture just before baking to avoid sogginess.
Tip: Add a sprinkle of fresh herbs after reheating to restore vibrancy.
Recipe Variations
This Mini Spanish Tortilla with Zucchini is versatile, drawing on your love for savory, veggie-forward dishes like Zoodles with Summer Vegetables and Savory Tomato Tart. Here are some fun ideas:
- Keto Spanish Tortilla: Replace potato with cauliflower and reduce onion to ½ (~4–5g net carbs per serving).
- Gluten-Free Version: Already gluten-free! Ensure Manchego or substitute cheese is gluten-free certified.
- Vegan Version: Swap eggs with a vegan egg substitute (e.g., Just Egg) and use dairy-free cheese.
- Spicy Spanish Tortilla: Add ¼ tsp smoked paprika or a pinch of cayenne to the eggs for heat.
- Mediterranean Twist: Include ¼ cup diced roasted red peppers or olives with the vegetables.
Tip: Serve with a side of keto-friendly aioli or a sprinkle of smoked paprika for extra Spanish flair.
Conclusion: A Cozy, Spanish-Inspired Treat to Love
Mini Spanish Tortilla with Zucchini is the perfect way to enjoy a savory, comforting dish that’s both simple and flavorful. With its tender potatoes, zucchini, fluffy eggs, and nutty Manchego, it’s a dish that’s as satisfying as it is versatile. Perfect for breakfast, brunch, or light dinners, this tortilla is sure to become a favorite. Play with the variations, garnish with your favorites, and savor every golden, savory bite. What’s your favorite way to enjoy this Spanish tortilla? Share your ideas in the comments and let us know how it turned out!
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Mini Spanish Tortilla with Zucchini
Description
Craving a comforting, savory dish with a Spanish flair? This Mini Spanish Tortilla with Zucchini is your perfect choice! Featuring tender russet potatoes, sautéed zucchini, and onions baked with eggs and topped with nutty Manchego cheese, this mini tortilla is a delightful twist on the classic Spanish dish.
Ingredients
Here’s what you need to make this Mini Spanish Tortilla with Zucchini. Each ingredient adds to the savory, creamy, and golden magic.
- Russet Potato (1 medium): Provides creamy, hearty texture.
- Extra-Virgin Olive Oil (2 Tbsp): Enhances sautéing and adds richness.
- Onion (1, thinly sliced): Adds sweet, savory depth.
- Zucchini (½, thinly sliced): Brings tender, mild flavor.
- Kosher Salt and Black Pepper (to taste): Seasons the dish to perfection.
- Large Eggs (3): Bind the tortilla with fluffy texture.
- Manchego Cheese (2 Tbsp, grated): Offers nutty, tangy richness.
Substitutions and Variations
- Potato: Swap with sweet potato or cauliflower for keto (~4–5g net carbs per serving).
- Zucchini: Replace with yellow squash, eggplant, or mushrooms for similar texture.
- Onion: Use shallots or green onions for a milder flavor.
- Manchego Cheese: Substitute with Parmesan, Pecorino Romano, or dairy-free cheese for vegan.
- Eggs: Use ¾ cup egg whites for a lighter option (may alter texture slightly).
- Keto Adjustment: Replace potato with cauliflower and reduce onion to ½ (~4–5g net carbs per serving).
- Spicy Version: Add ¼ tsp smoked paprika or a pinch of cayenne to the egg mixture.
- Herb-Infused: Include 1 Tbsp chopped fresh parsley, thyme, or rosemary with the eggs.
- Protein-Packed: Add ¼ cup diced chorizo or ham (non-vegetarian) with the vegetables.
Instructions
Step 1: Preheat and Cook Potato
- Preheat the oven to 400°F.
- In a medium pot, cover 1 medium russet potato with at least 1 inch of water and bring to a boil over medium-high heat.
- Boil for 22–25 minutes until fork-tender, then drain and slice into thin rounds.
Tip: Cut potato into smaller chunks if boiling whole to speed up cooking; cool slightly before slicing to avoid crumbling.
Step 2: Sauté Vegetables
- Heat 2 Tbsp extra-virgin olive oil in a small, oven-safe skillet (8-inch recommended) over medium heat.
- Add 1 thinly sliced onion and ½ thinly sliced zucchini; season with kosher salt and black pepper.
- Sauté for about 4 minutes until tender.
- Add the sliced potato rounds and sauté for 5–7 minutes until all vegetables are lightly browned.
- Spread the vegetables into an even layer in the skillet and remove from heat.
Tip: Slice zucchini and onion thinly (use a mandoline if available) for even cooking; stir gently to avoid breaking potato slices.
Step 3: Add Eggs and Cheese
- In a medium bowl, whisk 3 large eggs until smooth.
- Pour the eggs over the vegetables in the skillet, ensuring even coverage.
- Sprinkle 2 Tbsp grated Manchego cheese over the top.
Tip: Whisk eggs thoroughly for a fluffy texture; distribute cheese evenly for consistent flavor.
Step 4: Bake and Serve
- Transfer the skillet to the oven and bake for 12–15 minutes until the eggs are set and the top is golden brown.
- Serve warm or at room temperature, ideally with a side salad.
Tip: Check doneness by gently shaking the skillet; the center should be firm. Let cool slightly for easier slicing.
FAQs
1. Can I use a different potato?
Yes! Yukon Gold or red potatoes work well; adjust boiling time slightly for smaller varieties.
2. Is this dish keto-friendly?
With potatoes, it’s not keto-friendly (~15–20g net carbs per serving). Swap potato with cauliflower for a keto version.
3. Can I make it vegan?
Yes! Use a vegan egg substitute (e.g., Just Egg) and dairy-free cheese; ensure all ingredients are vegan-friendly.
4. Why is my tortilla soggy?
- Ensure potatoes are fully drained after boiling.
- Sauté vegetables lightly to avoid excess moisture.
- Bake until eggs are fully set to prevent a runny texture.
5. Can I make this ahead?
Yes! Prep potato and vegetables up to 1 day ahead; assemble and bake fresh for best texture.
6. How long does it last?
It lasts in the fridge for 4 days or freezes for 2 months; reheat gently to maintain texture.
7. Can I use a different cheese?
Yes! Try Parmesan, Pecorino Romano, or cheddar for a different flavor profile.
8. What’s the best way to serve it?
Serve warm or at room temperature, sliced into wedges, with a keto-friendly salad or aioli, garnished with extra cheese or herbs.