Spanish tortilla with courgette and squash

Ingredients

• 8 largeeggs
• to tastekosher salt
• 180 ml (3/4 cup)extra-virgin olive oil
• 700 g (1 1/2 pounds)courgette and summer squash, cut into 1.25 cm (1/2-inch) slices
• 350 g (3/4 pound)yellow onions, thinly sliced
• 240 ml (1 cup)aioli, for serving

Instructions

1. 1

   Beat the eggs

   In a large bowl, beat the eggs vigorously with a large pinch of salt until frothy. Set the bowl aside.

2. 2

   Cook the vegetables

   Heat the olive oil in a large pan over high heat until it is just barely smoking. Add half the squash and onions and cook, stirring occasionally, for about 3 minutes, until golden and softened. Drain them through a fine-mesh sieve set over a bowl, returning the oil to the pan. Repeat with the remaining vegetables.

3. 3

   Combine with eggs

   Add all the cooked vegetables to the beaten eggs and gently mix. Set aside, then return the reserved oil to the pan.

4. 4

   Cook the first side

   Set the pan over medium heat. When hot, scrape in the egg and vegetable mixture. Cook for about 3 minutes, making a few slow sweeps through the mixture with a rubber spatula so uncooked egg can reach the bottom. Cover the pan and cook, shaking it occasionally, until the edge underneath is golden and the eggs are mostly set.

5. 5

   Flip the tortilla

   Remove the lid and gently loosen the edges with the spatula. Working over the sink and using oven gloves or a kitchen towel, place a flat cutting board or large plate over the pan. Hold it firmly in place and invert the pan to turn the tortilla onto the board or plate.

6. 6

   Cook the second side

   Slide the tortilla back into the pan and return it to medium heat. Cook until the second side is golden, gently tucking in the edges as needed. For a more even shape, flip it once or twice more to neaten the sides.

7. 7

   Slice and serve

   Slide the finished tortilla onto a cutting board and leave it to cool slightly. Cut it into wedges or squares and serve with aioli.

What is Spanish tortilla?

Spanish tortilla, or tortilla española, is a thick egg dish traditionally built around potatoes and often onions. This version uses courgette and summer squash instead, with onions adding sweetness and aioli served alongside.

Cooking the vegetables in batches helps them brown rather than crowd and steam. Mixing them with beaten eggs before the final cooking gives the tortilla its cohesive, sliceable texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 510 calories, 14g protein, 15g carbs, 44g fat.

The eggs provide most of the protein, while the squash and onions contribute carbohydrates; olive oil and aioli account for much of the fat. Serve a wedge with salad or other vegetables to balance the meal with a fresh side.

Choosing and preparing the vegetables

Squash: Cut the courgette and summer squash into even 1.25 cm slices so they soften at a similar rate. The recipe uses both together, so keep the total amount at 700 g.

Onions: Thin slices soften and turn golden quickly. Cook them with the squash, stirring occasionally, and drain the vegetables over a bowl so the oil can be used again.

Getting the eggs ready

Beat the eggs vigorously with a generous pinch of salt until frothy, then set them aside while the vegetables cook. This gives the mixture an even base for the vegetables to settle into.

Fold the cooked vegetables in gently rather than crushing them. Letting the mixture wait briefly while the pan is readied also gives the vegetables time to mingle with the eggs.

Cooking and flipping safely

First side: Once the mixture is in the pan, slow sweeps with a rubber spatula help uncooked egg reach the base. Cover the pan and shake it occasionally as the eggs set.

The flip: Loosen the edges before placing a flat plate or board over the pan. Use oven gloves or a kitchen towel and hold the plate firmly as you invert the pan; take care, as the pan and oil are hot.

How to judge doneness

Before the flip, look for a golden lower edge and eggs that are mostly set, as the method specifies. The centre should hold together enough to turn onto the plate.

After sliding it back into the pan, cook until the second side is golden. A further one or two flips can help tidy the edges and make the tortilla more evenly shaped.

Serving and timing

The stated total time is 30 minutes, so have the eggs beaten and serving plate ready before you begin cooking the vegetables. The frying, resting and flipping all happen in sequence.

Serve the tortilla in wedges or squares with aioli. A crisp green salad or simply dressed tomatoes make a fresh accompaniment.

Recipe notes & tips

• Use a broad, sturdy pan that is easy to hold and invert.
• Cook the vegetables in two batches so they have room to brown.
• Set a bowl beneath the sieve to catch the oil for reuse.
• Keep the plate or board larger than the pan for a more secure flip.
• Let the tortilla cool slightly before cutting for neater pieces.

Variations

• Add herbs: Stir chopped parsley into the beaten eggs for a fresh note.
• Add cheese: Fold a little grated cheese into the egg mixture before cooking.
• Add pepper: Season the vegetables with black pepper as they cook.
• Serve with salad: Pair each portion with a crisp green salad instead of extra aioli.
• Make smaller pieces: Cut the cooled tortilla into squares for a sharing platter.

Common mistakes to avoid

• Crowding the pan: The vegetables may soften without browning; cook them in the two specified batches.
• Skipping the oil drain: Excess oil can make the tortilla greasy; drain the vegetables over a bowl and reserve the oil.
• Cooking too fast: The base may brown before the eggs set; keep the tortilla covered over medium heat after the initial cooking.
• Flipping without loosening: The tortilla can catch at the edges; run a spatula gently around them first.
• Using a small plate: It can make the flip awkward; choose a flat plate or board larger than the pan.

How to store

Refrigerate leftover tortilla in an airtight container and eat within 3 days. Reheat gently in a pan over low heat or in the microwave, or serve chilled; keep the aioli refrigerated separately.

Frequently asked questions