How is a Spanish tortilla different from, you know, a regular tortilla? They’re actually two completely different foods. The first, from Spain, is basically a giant omelet made with potatoes (um, yum). And the tortillas you eat with tacos…well, they’re Mexican, and basically a vehicle for guac. So it’s time you tried this mini Spanish tortilla with zucchini. It’s perfectly portioned into one serving, so you can eat the whole thing yourself, and it’s perfect for breakfast, lunch or dinner.
1 medium russet potato
2 tablespoons extra-virgin olive oil
1 onion, thinly sliced
½ zucchini, thinly sliced
Kosher salt and freshly ground black pepper
3 large eggs
2 tablespoons grated Manchego cheese
1. Preheat the oven to 400°F.
2. In a medium pot, cover the potato with at least 1 inch of water and bring to a boil over medium-high heat. Boil until the potato is fork-tender, 22 to 25 minutes.
3. Drain the potato, slice it into thin rounds and set aside.
4. Heat the olive oil in a small, oven-safe skillet over medium heat. Add the onion and zucchini; season with salt and pepper. Sauté until tender, about 4 minutes.
5. Add the potato slices and sauté until all the veggies are lightly browned, 5 to 7 minutes. Spread the vegetables into an even layer in the base of the pan. Remove the skillet from the heat.
6. Whisk the eggs together in a medium bowl and pour them over the vegetables. Top the eggs with the cheese.
7. Transfer the skillet to the oven and bake until the eggs are set and the potato and zucchini slices on the top are golden brown, 12 to 15 minutes.
8. Serve the tortilla warm or at room temperature with the side salad.