Description
This Easy Baked Spanish Tortilla with Zucchini and Potato is a simple, hearty dish packed with tender vegetables, fluffy eggs, and creamy Manchego cheese, baked to perfection for a healthy and comforting meal.
Ingredients
-
2 tablespoons extra-virgin olive oil
-
½ zucchini, thinly sliced
-
Kosher salt and freshly ground black pepper, to taste
-
½ potato, peeled
-
2 eggs
-
2 tablespoons grated Manchego cheese
-
2 tablespoons diced onion
Instructions
-
Preheat oven to 400°F.
-
Boil the peeled potato in water until fork-tender (22–25 minutes). Cool slightly and slice into rounds.
-
In an oven-safe skillet, heat olive oil over medium heat. Sauté diced onion and sliced zucchini with salt and pepper for about 4 minutes.
-
Add sliced potatoes to the skillet and cook until lightly browned (5–7 minutes). Spread the mixture evenly.
-
In a bowl, whisk eggs and pour over the vegetable mixture. Sprinkle with Manchego cheese.
-
Bake for 12–15 minutes until eggs are set and golden brown. Let rest for 5 minutes before slicing and serving.
Notes
-
Use a non-stick skillet for easy release.
-
Let the tortilla rest before slicing for best results.
-
Add fresh herbs like parsley or chives for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Main Course / Brunch
- Method: Baking
- Cuisine: Spanish