Courgette and potato tortilla (Spanish omelette)

We had the umpteenth barbecue of the summer and I made rather too many of these fabulous smoky barbecue potatoes in foil. So the next day I came up with a plan to recycle them into a delicious potato tortilla. It was super easy to make, quick, and very tasty. We ate it in the garden with a lovely summer salad. 

I love potato tortilla – aka Spanish omelette – because it’s basically a whole meal in one dish. Traditionally it’s made just with potatoes and eggs, but once you throw a few veggies in you’ve got your carbs, protein and vegetables all taken care of. It’s perfect for a light lunch or a simple supper, and you can even eat it cold. I was at a party once where they had little cubes of potato tortilla on cocktail sticks to eat with drinks. Delicious!

I went for courgettes (zucchini to Americans and other non-English-speakers) this time. Slicing them to the same thickness as the potatoes meant that everything could mix evenly and make nice layers in the tortilla. The contrast between the super-soft courgette slices, the slightly denser potato, and the creamily-set egg was lovely.

Assuming that you wanted to make this without the benefit of a load of leftover barbecued potatoes, simply slice and parboil the potatoes for 3-4 minutes, drain well, then fry in olive oil with a medium onion cut into wedges. Once the potatoes have started to brown and the onions are soft, tip them into a bowl and carry on as per the recipe below. It probably won’t add more than 10-15 minutes to the total recipe time.

As you can see in the photos, we ate this in the garden. A simple salad turned it into an al fresco summer feast!

This served 2-3.

Delicious courgettes (zucchini) add extra flavour to this easy & delicious potato tortilla (Spanish omelette). A wonderful light lunch or simple supper.

Want deliciously easy, family-friendly recipes like this one delivered straight to your inbox? Click here to sign up. (Of course, I’ll never pass on your email address to anyone.)

Courgette & potato tortilla (Spanish omelette)
Serves 3
Write a review
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
381 calories
36 g
311 g
20 g
16 g
5 g
409 g
145 g
5 g
0 g
14 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 381
Calories from Fat 179
% Daily Value *
Total Fat 20g
Saturated Fat 5g
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 11g
Cholesterol 311mg
Sodium 145mg
Total Carbohydrates 36g
Dietary Fiber 3g
Sugars 5g
Protein 16g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 medium courgettes
  2. 2-3 tbsp olive oil
  3. Approx. 500g leftover barbecued potatoes in foil
  4. 5 large eggs
  5. 50ml milk
  1. Preheat the oven to 180C.
  2. Slice the courgettes into 6-8mm slices. Heat the olive oil in a large, heavy-based skillet that can go in the oven (i.e. no plastic handles etc). Cook the courgette slices for 3-4 minutes until starting to brown.
  3. Add the leftover potatoes to the pan. Mix gently to avoid breaking up the vegetable slices. Cook for a few minutes, stirring occasionally to prevent sticking, until the potatoes are warmed through.
  4. Meanwhile beat the eggs and milk together.
  5. Pour the egg mixture into the pan - it should just cover the vegetables. Cook on a very low heat for 5-6 minutes, then transfer to the oven and continue to cook for a further 10-15 minutes, until the eggs are set.
  6. Remove from the oven, run a knife around the edge of the tortilla, and invert onto a serving plate. Cut into wedges and serve.
  1. To make without leftover barbecued potatoes, simply slice approx. 500g new potatoes and parboil for 3-4 minutes, drain well, then fry in olive oil with a medium onion cut into wedges. Once the potatoes have started to brown and the onions are soft, tip them into a bowl and carry on as per the recipe. (This will add 10-15 minutes to the total recipe time.)
Due to the provenance of the potatoes, I think I’ll be entering this into the No Waste Food Challenge! It’s hosted this month by Anne’s Kitchen, and organised by Elizabeth’s Kitchen Diary. And given that courgettes aren’t a traditional ingredient in a potato tortilla, I think it makes a good entry into the Extra Veg challenge too – Extra Veg is hosted by Nadine from JuggleMumHelen from Fuss Free Flavours and Michelle from Utterly Scrummy.



  1. Pingback:20 bakes perfect for after school treats | Foodies 100

  2. Kate - Gluten Free Alchemist

    What a wonderful looking tortilla…… has made my mouth water! Bookmarked!

  3. A splendid recipe! Thank you for sharing with the no waste food challenge 🙂

  4. I make this a lot, usually when we have an excess of courgettes, potatoes and eggs …ah that would be now then!!

  5. I love Spanish omelette- we have it when we do ‘tapas night’! Thanks for linking to #ExtraVeg

    • My pleasure! I’ve never thought of doing a tapas night at home – what a great idea! Thanks for hosting #ExtraVeg 🙂

  6. It looks delicious – I love tortilla and I love courgettes so its win win! P,s, you did make me giggle but I have amended the NWFC entry for you – thanks for entering and sleep well! x

    • Thanks! For your comment, for hosting the challenge, and for tidying up after me 🙂 Will try and get it right first time next time. Oops.

Leave a Reply

Your email address will not be published. Required fields are marked *