Spanish Courgette Tortilla

Who doesn’t love an omelette? And Spanish Omelette has to be my favourite kind. The perfect combination of eggs for protein and potatoes for carbs and veg for fibre, makes a tasty lunch, dinner or snack, any time.

This recipe serves 2 as a meal, or you could cut into smaller slices for snacks.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Spanish Courgette Tortilla

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Rachel Wilcock
  • Total Time: 35 minutes
  • Yield: 2 1x


Perfectly balanced meal or snack



1 tbsp. olive oil

1 small potato, peeled, chopped

1 small onion, chopped

½ small courgette, thinly sliced

6 eggs


  1. Heat oil in a non-stick pan and sear the potato and onion over medium-high heat, for about 4 minutes.
  2. Next, add the courgette and sauté for another 4 minutes.
  3. In a bowl, whisk eggs and season with salt and pepper. Transfer the vegetables from the pan into the bowl and mix well.
  4. Using the same pan, add the egg mixture on low heat and make sure everything is evenly distributed.
  5. After about 3 minutes, run a spatula through the outer edges of the tortilla to make sure it does not stick to the pan.
  6. After 8-10 minutes, flip the tortilla (this might take more or less, depending on heat, size and pan), using a plate over the pan. Slide the uncooked part back into the pan.
  7. After another 5-6 minutes, the tortilla should be cooked.
  8. Remove from heat and serve.
  • Prep Time: 10
  • Cook Time: 25


  • Calories: 377

Leave a Reply