If you want to prepare a simple, economical dish, with little ingredients and that you are also very tasty, you can not miss this zucchini and onion tortilla recipe that we propose this time in recipes because it fulfills everything. Light onion since nothing more than vegetables, eggs, a pinch of salt and a splash of oil are needed to do it and therefore, it contains few calories, it will surprise you because its flavor is exquisite and has nothing to envy to the Famous zucchini tortilla, onion and potato. Try her and you will see!
| 🚻 8 Diners | 🕘 45m | 🍵 Central | 🤯 Low Disturbance |
| Ingredients to make zucchini and onion tortilla: |
| 2 small zucchini or 1 large 2 onions media 8 eggs 1 pinch of salt 1 jet of extra virgin olive oil |
| ADDITIONAL CHARACTERISTICS: Cheap cost, fried |
Ingredients to make zucchini and onion tortilla:
1. First of all, to prepare this zucchini omelet and light onion, we cut the onion into Emincé or feathers because it takes longer to make the zucchini and we want it to get caramelized.
2. To do this, we put a splash of oil in a hot pan and start to poach. We sprinkle a little salt on top, in this way we accelerate the process of cooking onion.
Trick: Add more oil when necessary so that the onion does not burn.
3. Meanwhile, we wash well and cut the zucchini into dice. You can take your skin if you want but at home we like to look green in the zucchini and onion tortilla
4. Once we see that the onion is beginning to brown we add the diced of zucchini and fry everything together until they are done well. We go out a little again.
5. Once the vegetables are well done, we cast them to remove the excess oil but we reserve it and then put a little in the pan where we are going to do the zucchini omelet and light onion.
6. With this amount of ingredients, 2 zucchini tortillas and onion will come out so what we are going to do is beat 4 eggs first to make one and then we will repeat the same operation to do the other. So we beat the 4 eggs, add half of the sauce we have prepared and rectify salt if necessary.
7. Next, we place a pan with a little oil that we have softened over low heat and let it heat well. Then we put the previous mixture and start cooking the vegetable tortilla.
8. When we notice that the bottom has been curdled, with the help of a flat plate we cover the pan and carefully turn it by keeping the plate under the turn and the tortilla remains on it. Then we put the zucchini omelet and light onion in the pan and continue cooking it to be done on the other side.
Trick: You can round up the edges of the vegetable tortilla in the pan with the help of a wooden spoon by pressing them down with care.
9. Finally, we turn the zucchini omelet and onion one last time to finish browning on the first side and we can already serve it as an appetizer, incoming or main dish, depending on what is accompanied. For example, I accompanied it with an open tomato with a little extra virgin olive oil, salt and oregano. Spectacular!
