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.