Zucchini tortillas, a traditional recipe for finger licking

The Zucchini Omelet It is one of our favorites and sometimes we present it like this, in the form of mini tortillas, serving two per diner. In this way, if we want to put it between bread and bread, we make a sandwich the sea of ​​majo.

In this case we only add chives because we do not like to mix zucchini with anything else, but this is a matter of taste. It is a juicy and flavorful tortilla. The part of peeling or not the zucchini is of your choice, although we recommend that for the tortilla you get something out of the outside although you leave green streaks.

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For 2 units
  • Zucchini 1
  • Chive 1
  • Egg M 3
  • Salt
  • Extra virgin olive oil

How to make zucchini tortillas

Difficulty: Medium
  • Total time 30 m
  • Elaboration 10 m
  • 20 m cooking

Heat a little olive oil in a pan. Sauté the finely chopped scallions. When this is transparent we throw the chopped zucchini. We poach the whole, we salted and drained the oil.

Remove all the remaining oil from the pan, place the vegetables again and pour over the beaten eggs to make the tortilla. If we want to make a mini version like mine, you divide the vegetables and the beaten egg to half to make two Mini tortillas

Specifically I usually leave the tortilla little curdled, but you can leave the point of the egg as more or more like it since Zucchini omelette is juicy yes or yes. We serve hot.

With what to accompany the zucchini tortillas

These zucchini tortillas They can be taken perfectly as a dinner accompanied by a good salad. It is best to take them hot, so we recommend that you do them at the time of consumption, although cold also very rich.