This Spanish Zucchini Tortilla protein-packed recipe with immune-boosting vegetables will provide energy to your day. This dish can also be served for lunch or dinner. Just add a side salad and you have dinner prepared in less than 30 minutes.
Eggs are among the most nutritious foods on the planet. They contain a little bit of almost every nutrient you need and are a good source of protein. Eating enough protein can help with:
- weight loss
- increase muscle mass
- lower blood pressure
- optimize bone health
On top of everything else, eggs are inexpensive, easy to prepare, go with almost any food, and taste awesome.
Ninja Tip: Though more expensive, consider buying Omega-3 enriched eggs. They are a good source of alpha-lipoic acid (ALA) an antioxidant that can lower blood sugar levels, reduce inflammation, and slow skin aging.
Our bodies only produce alpha-lipoic acid in small amounts. That’s why many turn to certain foods or supplements to optimize their intake.
Zucchini is available year-round in most markets. The prime season for zucchini is from May to August. Since it grows profusely during this season, it’s also known as summer squash. Zucchini is low in carbs and is a nutrient powerhouse.
Its high level of antioxidants helps protect you from the following age-related health problems:
- Cardiovascular disease
- Several types of cancer
- Eye-related disorders
- Skin disorders
Zucchini contains soluble and insoluble fiber. Insoluble fiber helps keep the gut healthy and promotes good digestion.
This Spanish Zucchini Tortilla recipe is a nutritional superstar!!
Storage Tips: To keep zucchini fresh and make it last longer, store them whole, dry, and in an open paper bag in the fridge. You can also cut the zucchini into small pieces, blanch them in boiling water, and then when cooled, freeze them. Once blanched, a person can store zucchini in the freezer for 12 months before they go bad.
You may also like my Omelet Wraps recipe. It can be served for breakfast, lunch, and dinner.
Spanish Zucchini Tortilla
- 1 tbsp. olive oil
- 1 small potato peeled, chopped
- 1 small onion chopped
- ½ small zucchini thinly sliced
- 6 eggs
- Heat oil in a non-stick pan and sear the potato and onion over medium-high heat, for about 4 minutes. Next, add the zucchini and sauté for another 4 minutes.
- In a bowl, whisk eggs and season with salt and pepper. Transfer the vegetables from the pan into the bowl and mix well.
- Using the same pan, add the egg mixture on low heat and make sure everything is evenly distributed. After about 3 minutes, run a spatula through the outer edges of the tortilla to make sure it does not stick to the pan.
- 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.
- After another 5-6 minutes, the tortilla should be cooked. Remove from heat and serve.