Spanish Courgette Tortilla

Spanish Courgette Tortilla

Tortilla Espanol
In Spain, the popular tortillas (or omelettes) come in many variations. This is a version that uses courgettes instead of potatoes.


  • 3 courgettes
  • 2 onions
  • 6 eggs
  • Olive oil
  • Salt


  • Peel the onion and cut it into small pieces. Also cut the courgette in half lengthways and halve the resulting halves again. Then cut them into smaller pieces. You can leave the skin or remove it.
  • Put the cut courgette and onion in a frying pan. Pour a good splash of olive oil and put the pan on a medium heat with the lid on. When the vegetables reduce (7-8 minutes), stir well. When another 7-8 minutes have passed and the mixture is lightly browned, turn up the heat a little so that it browns more. Keep an eye on it so that it does not burn.
  • Before the courgette and onion are completely brown, beat the 5 eggs in a bowl with a little salt and set aside.
  • When the water in the frying pan has reduced, add salt to taste, taking into account the salt you have already added to the eggs, and turn off the heat. When the vegetables are not so hot, add them to the bowl with the beaten eggs. Mix well, return the pan to a high heat (if there is little oil you can add a few drops) and pour the mixture into your courgette tortilla.
  • Cover the frying pan, wait a couple of minutes for the courgette tortilla to set a bit and turn it over. Leave it a few more minutes with the lid on and the heat off.
  • Finally, take the plate where you will serve your courgette tortilla, cover the pan with it and turn it over. You can let it cool down or take it hot.