Go Back

Andalusian Courgette Tortilla (Zucchini Omlet)

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast
Cuisine spanish
Servings 23 serving


  • 1 Zucchini - medium, sliced
  • 3 Green Onions - sliced
  • 3 Eggs - large
  • 1 clove Garlic - , minced
  • to taste Salt Pepper &


  • In asmall mixing bowl, whisk eggs with salt and pepper.
  • Heat 1tbsp oil in a nonstick pan; add zucchini and cook till lightly browned around the edges. Remove from the pan and set aside.
  • Add 1tbsp oil in the same pan; cook garlic and green onions until tender, about 2~3 minutes. Arrange zucchini on top and pour in the egg mixture.
  • Stove top method: Cover the pan and cook on medium-low flame for 7~8 minutes or until the bottom of the tortilla is set. Carefully flip the tortilla and cook for another 3~4 minutes on the second side. If the tortilla is too thick, it might be easy to slide the tortilla onto a plate and then slide the uncooked side onto the pan. Serve hot.
  • Oven method: Preheat the oven to 400°F. Use an oven proof skillet. After pouring the egg mixture into the skillet, cook for 3 minutes to set the eggs. Place the skillet in the oven and bake for 5~7 minutes or until the center is set. Remove from the oven and slide it onto the plate for slicing.


Linking this to Fabulous Friday Feast# 4 being hosted by Saras and Priya.