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Mini Spanish Tortilla with Zucchini: A Flavorful, Single-Serving Delight

Mini Spanish Tortilla with Zucchini
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When I first visited Spain, I remember sitting in a small kitchen with my host grandmother, who whipped up a tortilla so effortlessly, it felt like magic. This mini version, with a fresh zucchini twist, brings that same comfort in a personal-sized delight. It’s a perfect go-to for breakfast, lunch, or a cozy solo dinner. Give it a try—you deserve a little homemade joy today.

Ingredients

Scale

  • 1 medium russet potato

  • 2 tbsp extra-virgin olive oil

  • 1 onion, thinly sliced

  • ½ zucchini, thinly sliced

  • Kosher salt and freshly ground black pepper

  • 3 large eggs

  • 2 tbsp grated Manchego cheese

Instructions

  1. Preheat oven to 400°F (200°C).

  2. Boil the potato in water until fork-tender (about 22–25 mins). Drain, cool, and slice into rounds.

  3. In a small oven-safe skillet, heat olive oil and sauté onion and zucchini with salt and pepper for about 4 mins.

  4. Add the potato slices and cook until veggies are lightly browned (5–7 mins). Spread evenly in pan and remove from heat.

  5. Whisk eggs and pour over the veggies. Sprinkle cheese on top.

  6. Bake for 12–15 mins until the eggs are set and top is golden.

  7. Serve warm or at room temperature, maybe with a side salad for a complete meal.

Notes

  • Want it even lighter? Use half the oil or swap in a non-stick spray.

  • Add a touch of smoked paprika for a deeper flavor twist!

  • Perfect make-ahead option: store in fridge and reheat gently.

Nutrition

Find it online: https://recipes.swedishinarabic.net/mini-spanish-tortilla-with-zucchini-a-flavorful-single-serving-delight/