Spanish Omelette with Courgette
tortilla de papas

Spanish Omelette with Courgette

Total time: 30 minutes
Servings: 6 slices
tortilla with courgette

🇪🇸 En español: Tortilla de Patatas con Calabacín

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spread of tapas dishes

I love eating tapas-style, and this tortilla de patatas with courgette (zucchini) is easy and very tasty.

Tortilla de patatas can be found in every Spanish home, cafe and restaurant. They all seem to have their own variation. From adding fried peppers or chorizo, onions or no onions, runny or dry, the list is endless.

courgette plant
Courgette plant

This recipe will appeal to our friends with allotments who annually get a glut of courgettes and run out of ways to cook them.

For those lucky enough to also grow potatoes and keep chickens, you only have to buy cheese!

tortilla with courgette

Spanish omelette with courgette

A tasty classic Spanish omelette
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Course: Main Course
Cuisine: 🇪🇸 Spanish
Diet: Vegetarian Diet
Keyword: Spanish, tapas, vegetables
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 slices
Calories: 150kcal
Author: Richard


  • 6 Eggs
  • ½ Leek washed well and sliced thinly
  • 1 potato medium, thinly sliced (use the largest setting on a mandolin if you have one)
  • ½ courgette large, cut in half lengthwise and then cut into ¼ inch slices
  • 50 g Manchego cheese grated, you can substitute any cured sheep's milk cheese
  • Double cream optional
  • Olive oil
  • Salt to taste
  • Freshly ground black pepper to taste


  • Cover the bottom of a frying pan in olive oil (use extra virgin if you’re able) and heat on medium
  • Add all of the cut vegetables and cook at a slow simmer for about 10 minutes or until the potatoes are fully cooked through (but not breaking apart)
  • In the meantime, whisk six eggs and add the grated Manchego cheese and a dash of double cream if you wish (note: this is not traditional to Spanish tortilla)
  • Season with salt and pepper to taste
  • Remove the vegetables from the frying pan with a slotted spoon and strain away any excess oil
  • Fold the vegetables into the egg mixture gently – try not to break the potatoes
  • Add the mixture to a frying pan that’s coated with a couple of tablespoons of olive oil
  • Cook on medium heat for about seven to ten minutes — the bottom should be golden brown and the middle should be starting to set
  • Cover the frying pan with a large plate and quickly flip the tortilla onto the plate so that the raw side is down
  • At this point, you can choose if you want to place it into a smaller frying pan. I learned this tip from a proper Catalan, who said always move your tortilla into a smaller frying pan to get that nice rounded shape.
  • Slide the tortilla back into the pan to cook the other side
  • Cook for another five to ten minutes, depending on how well done you like your tortilla
  • Flip back onto a plate and let rest at least 10 minutes (this is important so that the tortilla sets)


Serving: 1slice | Calories: 150kcal | Carbohydrates: 8g | Protein: 9g | Fat: 9g | Saturated Fat: 4g | Fiber: 1g | Sugar: 1g

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