Zucchini Tortilla with Manchego

A juicy Spanish tortilla with zucchini, onion and savory Manchego, great warm or at room temperature for sharing. It pairs well with a glass of white wine or fresh bread.

By yumbelo · 4 servings · 35 minutes

Ingredients

• 6 pc eggs
• 2 pc zucchini
• 1 pc onion
• 100 g Manchego, grated
• 4 tbsp olive oil
• 1 bunch parsley, chopped
• 1 pinch salt
• black pepper, freshly ground

Method

1. Wash and trim the zucchini and slice thinly. Peel the onion and finely dice it.
2. Heat two tablespoons of olive oil in a nonstick pan over medium heat. Fry the onion and zucchini for about 10 minutes until soft, turning occasionally, until the zucchini is lightly browned. Season with salt.
3. Beat the eggs in a large bowl, season with salt and pepper, and stir in the grated Manchego. Let the vegetables cool and fold them into the egg mixture.
4. Heat two tablespoons of olive oil in an ovenproof pan (or the same pan after wiping it out) over medium heat. Pour in the egg mixture and let it set over low to medium heat for about 5 minutes, gently pulling the edges toward the center with a spatula.
5. Cover the tortilla with a large plate, flip the pan over and slide the tortilla back into the pan. Cook for another 3 to 4 minutes until the center is just set.
6. Cut the tortilla into pieces, sprinkle with chopped parsley and serve warm or at room temperature.