Grandmother’s Zucchini & Egg Tortilla

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Grandmother’s Zucchini & Egg Tortilla

What You’ll Need

  • 1 Large Zucchini (grated)

  • 2-3 Large Eggs (The photo looks quite thick, so 3 might give you that extra lift)

  • 1 Small Onion (finely diced)

  • 1/4 cup Shredded Cheese (Parmesan or Mozzarella work best)

  • 2 tbsp Flour or Breadcrumbs (This is the secret to getting that solid, cake-like structure)

  • Salt, Pepper, and Garlic Powder to taste

  • Fresh Herbs (Parsley or Chives for the garnish)

The Step-by-Step

  1. The Squeeze: This is the most important step! Grate your zucchini, sprinkle with a little salt, and let it sit for 5 minutes. Then, use a clean kitchen towel to squeeze out every drop of water. If it’s too wet, it won’t get that golden crust.

  2. The Mix: In a bowl, beat the eggs. Stir in the squeezed zucchini, onions, cheese, flour, and seasonings.

  3. The Sear: Heat a small non-stick skillet with a drizzle of olive oil over medium-low heat. Pour the mixture in and flatten it with a spatula.

  4. The Flip: Cover with a lid and cook for 5–7 minutes until the bottom is golden. Carefully flip it (use a plate to help!) and cook the other side for another 3–5 minutes.

  5. Finish: Garnish with fresh herbs and slice it like a cake.

Pro Tip: For that extra “puffy” look in the photo, you can separate the egg whites, whisk them to soft peaks, and fold them back into the zucchini mixture before frying!

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