Courgette and cheese tortilla

Ingredients

• 40 gonion, cut into pieces
• 10 g, plus a splash for the panolive oil
• 200 gcourgette, peeled and cut into pieces
• 3eggs
• 20 gParmesan, cut into pieces
• 15 gcream cheese

Instructions

1. 1

   Grate the Parmesan

   Put the Parmesan in the mixing bowl and grate for 10 seconds at speed 10. Remove the grated cheese and set it aside.

2. 2

   Chop the onion

   Put the onion and 10 g olive oil in the bowl. Chop for 5 seconds at speed 5, then scrape down the sides with a spatula.

3. 3

   Cook the onion

   Remove the measuring cup and place the simmering basket on the lid. Cook for 6 minutes at 120°C, reverse, spoon speed.

4. 4

   Cook the courgette

   Add the courgette and chop for 6 seconds at speed 6. Scrape down the sides, remove the measuring cup and place the simmering basket on the lid. Cook for 7 minutes at 120°C, reverse, spoon speed.

5. 5

   Set aside vegetables

   Transfer the mixture to a bowl. If there is any liquid, remove it as it will not be needed.

6. 6

   Mix eggs and cheese

   Crack the eggs into the mixing bowl and add the grated Parmesan and cream cheese. Mix for 6 seconds at speed 6. Pour this mixture into the bowl with the courgette and combine well with a spatula.

7. 7

   Cook the tortilla

   Add a splash of olive oil to a non-stick frying pan and heat it. Pour in the mixture and cook for a few minutes. Once the underside has set, turn the tortilla out onto a flat plate and slide it back into the pan to cook the other side.

8. 8

   Serve with vegetables

   Serve the tortilla with a salad of green leaves, tomato and blueberries, or accompany it with green beans, other vegetables or rice.

What is a Spanish tortilla?

A tortilla is a Spanish omelette, traditionally made by setting eggs around a filling in a frying pan. This version uses courgette and cheese rather than the familiar potato filling.

Cooking the vegetables before adding the eggs softens them and lets you remove excess liquid. Parmesan brings a savoury flavour, while cream cheese makes the egg mixture richer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 0g protein, 0g carbs, 0g fat.

The eggs provide most of the protein, while the courgette and onion contribute some carbohydrate; the oil, egg yolks and cheeses supply most of the fat. Serve a portion with green vegetables or salad to add freshness and make a balanced plate.

Prepare the courgette

Even pieces: cut the courgette into pieces that will chop and cook evenly in the mixing bowl.

Remove liquid: after cooking, check the vegetables and drain away any liquid in the bowl. This helps the tortilla set rather than turn watery.

Get the cheese into the mixture

Grated Parmesan: grate the cheese finely so it spreads through the eggs instead of clumping in one place.

Cream cheese: mix it briefly with the eggs and Parmesan, then fold that mixture into the courgette. The short mixing time keeps the ingredients combined without overworking them.

Check when it is ready to turn

Set underside: cook until the base is firm enough to hold together when turned. The recipe gives a few minutes rather than a fixed time, so use the pan and the tortilla’s appearance as your guide.

Turn carefully: use a flat plate larger than the pan, then slide the tortilla back into the pan. Keep the pan close to the plate to reduce the chance of the mixture breaking.

Choose the right texture

Gentle cooking: keep the pan at a moderate heat so the outside can set without scorching before the centre is cooked.

Set centre: cook the second side until the tortilla holds its shape and the egg mixture is cooked through. Avoid pressing it down, which can make it dense.

What to serve with it

Fresh side: the suggested green-leaf salad with tomato and blueberries adds a fresh contrast to the warm, savoury tortilla.

More substantial plate: serve it with green beans, other vegetables or rice. Choose a side that suits whether you want a light meal or something more filling.

Recipe notes & tips

• Drain away any liquid from the cooked courgette before adding the eggs.
• Use a non-stick pan to make turning the tortilla easier.
• Heat the pan before pouring in the egg mixture.
• Use a flat plate that is wider than the frying pan when turning.
• Cook the tortilla gently so the base does not brown too quickly.

Variations

• Add herbs: fold chopped parsley into the egg mixture for a fresh flavour.
• Use another cheese: replace the Parmesan with a similarly savoury hard cheese.
• Include peppers: cook finely chopped pepper with the onion and courgette.
• Serve with rice: add rice on the side for a more substantial meal.
• Choose green beans: serve with cooked green beans instead of salad.

Common mistakes to avoid

• Leaving excess liquid: drain the cooked vegetables before mixing in the eggs.
• Turning too early: wait until the underside is set enough to hold together.
• Using high heat: cook gently so the base does not scorch before the centre sets.
• Choosing a small plate: use a flat plate wider than the pan for a steadier turn.
• Overmixing the eggs: mix only for the specified 6 seconds before combining with the vegetables.

How to store

Cool leftovers promptly, cover and refrigerate for up to 2 days. Reheat gently in a pan or microwave until hot throughout, or serve cold.

Frequently asked questions