When I was growing up, my abuelita had a hard time feeding her grandkids vegetables. I thought anything that looked green was either tasteless or dangerous.
GREENS GO “UNDERGROUND”
However, my grandmother did manage to get me to eat greens and vegetables by disguising them. One of the dishes she hid veggies in was tortilla de calabacín or zucchini omelet. I loved tortilla española and could have eaten it every single day, but my abuelita wanted me to eat a variety of veggies.
The reason I loved this dish as a kid was because zucchini combined with onions is sweet. So it indulged my sweet tooth while packing nutritional punch.
Health Benefits of Zucchini:
- Low-cal; 17 calories per 100 g.
- Rich in fiber
- Rich in antioxidants
- Good source of potassium
- Contains moderate levels of Vitamin A and C
- Contains B-complex group of vitamins
Read Related: Cook With Kids! Black Rice & Guava Salad with Basil Lime Vinaigrette
TORTILLA DE CALABACÍN
Yield: 6 Servings
Time: 30 Minutes, plus prep
Ingredients
1 large zucchini
1 large onion, thinly sliced.
4 eggs, large
5 TBSP of olive oil
Salt
Pepper
Instructions
- Wash the zucchini and slice thinly. Set aside.
- Heat a pan on medium-high and add 4 tablespoons of olive oil.
- Add the onion and cook until browned.
- Add the zucchini, the salt and pepper and cook, allowing the liquid in the zucchini to reduce.
- With a spatula, remove onion and zucchini mixture and set aside.
- Beat the eggs in a large bowl.
- Add the zucchini mixture to the eggs.
- Heat a medium pan on medium low with a tablespoon of olive oil.
- Pour contents into the pan and cook (no stirring needed).
- When the egg mixture seems to be almost cooked, cover pan with a plate and turn over.
- Gently, place the now round omelet back in the pan, browned side up.
- Cook for about 3 minutes and remove from pan and place on a serving plate.
- Cut tortilla, either into squares, tapa style, or as you would a pie.
- Serve warm or at room temperature.
Perfect as a side dish, or as a tapa.
