Zucchini omelette – low-carb version for tortilla de patatas

Zucchini omelette is an inspiration I’ve got from a zucchini fritata baked in the oven and the Spanish potatoes tortilla I made a while ago: https://www.thymeconsuming.com/spanish-omelette-tortilla-de-patatas/

The idea behind recipe is to try to make a less heavy tortilla and also use all the zucchini I bought like a desperate, since it is season here and it is just 1.2 eur the kilogram. The method is identical like in the potatoes tortilla, you just replace the potatoes with zucchini. The difference is only one… and huge: the calories – 193 calories in 250 g of potatoes vs. 43 calories in 250 g of zucchini, so 4.4 times less calories in this version.

I am not saying this recipe is pure health, since you do have to fry the veggies, but it is certainly lighter and therefore goes in my summer favorites. Also super cheap to make!

tortilla the calabacinZucchini tortilla (0.45 eur/portion)
Servings: 4
Frying time: 15 min
Cooking time tortilla: 15 min
Difficulty: medium (if you consider the flipping)

Ingredients for a 20 diameter pan

  • 2 smaller zucchinis (~250 g) (1 eur)
  • 1 onion (0.2 eur)
  • 4 medium eggs (0.4 eur)
  • oil for frying, ~ 150 ml (0.2 eur)
  • salt and pepper


  1. Cut the zucchinis and onion in the desired shape.
  2. Heat up some oil in a pan, enough so that the vegetables are almost covered.
  3. Start frying the vegetables on high heat for 15 min. I used the settings 6 or 7 out of 10 and the reason is that I want the zucchini to get golden fast, but not mushy.
  4. Take the vegetables out of the oil and place them in a separate bowl, draining as much oil as possible from them. Wait until they cool down a bit – this is good both for draining the extra oil gathered on the bottom and for not cooking parts of the egg when they combine.
  5. Beat the eggs really well. Season both the eggs and the veggies with salt and pepper and mix them together slowly.
  6. Heat the 20 cm diameter pan on setting 5 and add a few drops of oil.
  7. Pour in the egg mixture and cook it on setting 3 for 5 min. Do not worry if it is still liquid on the top, it’s normal!
  8. Flip it on the other side and cook it on setting 4 for 5 min. If you would like to check how to flip it, I explain this in my potatoes tortilla post: https://www.thymeconsuming.com/spanish-omelette-tortilla-de-patatas/
  9. I usually flip it a second time and cook it for 2-3 more min, since I don’t like my tortilla very moist inside.
  10. Besides looking beautiful, it is a light meal and also tastes delicious.

If you would like to see a very similar replacement of potato into zucchini, you can check my potatoes moussaka vs. the zucchini moussaka.