Courgette and potato Spanish omelette

Delicious courgettes add a tasty summer flavour to this Spanish omelette – easy to make with leftover potatoes. A light lunch or simple supper.

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 Spanish omelette. It was super easy to make, quick, and very tasty. We ate it in the garden with a lovely summer salad. 

All-in-one Spanish omelette

I love Spanish omelette – aka potato tortilla – 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 Spanish omelette on cocktail sticks to eat with drinks. Delicious!

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

No leftovers required!

It’s easy to make this Spanish omelette without the benefit of leftover barbecued potatoes. Simply slice and parboil your 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.

Spanish Omelette

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

This delicious Spanish omelette with courgette and potato served 2-3 as a main dish. It would go further as part of a buffet or alongside other dishes.

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📖 Recipe

Spanish omelette with courgette & potato

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Delicious courgettes add a tasty summer flavour to this Spanish omelette – easy to make with leftover potatoes. A light lunch or simple supper.

5 from 2 votes

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Lunch, Main Course, Snack

Cuisine European

Servings 3

Calories 348 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 2 medium courgettes (zucchini)
• 2-3 tablespoon olive oil
• 500 g leftover cooked sliced potatoes and onions SEE NOTES
• 5 large eggs
• 50 ml milk

Instructions

 

• Preheat the oven to 180°C (350°F).
• 2 medium courgettes, 2-3 tablespoon olive oil
  Slice the courgettes into 6-8mm (approx. ¼ inch) 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.
• 500 g (17 ⅔ oz) leftover cooked sliced potatoes and onions
  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.
• 5 large eggs, 50 ml (⅕ cups) milk
  Meanwhile beat the eggs and milk together.
• 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.
• Remove from the oven, run a knife around the edge of the tortilla, and invert onto a serving plate. Cut into wedges and serve.

Notes

To make this dish without leftover potatoes, simply slice approx. 500g (approx. 17½ oz) 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.)

Nutrition

Nutrition Facts

Spanish omelette with courgette & potato

Amount per Serving

Calories

348

% Daily Value*

Fat

 

17

g

26

%

Saturated Fat

 

4

g

25

%

Trans Fat

 

0.03

g

Polyunsaturated Fat

 

3

g

Monounsaturated Fat

 

10

g

Cholesterol

 

275

mg

92

%

Sodium

 

131

mg

6

%

Potassium

 

1170

mg

33

%

Carbohydrates

 

35

g

12

%

Fiber

 

5

g

21

%

Sugar

 

6

g

7

%

Protein

 

15

g

30

%

Vitamin A

 

689

IU

14

%

Vitamin C

 

56

mg

68

%

Calcium

 

103

mg

10

%

Iron

 

3

mg

17

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword courgette, egg, onions, potato

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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 JuggleMum, Helen from Fuss Free Flavours and Michelle from Utterly Scrummy.