Tortilla de Calabacín (Zucchini and Onion Tortilla)

Method

1. 1

   Grate the zucchini coarsely, toss with a pinch of salt, and let it sit in a colander 10 minutes to shed water, then squeeze it dry in a clean towel.

   💡 Skipped draining is the number one reason a vegetable tortilla turns watery instead of set.

2. 2

   Warm the olive oil in a non-stick frying pan over medium heat and soften the onion, about 6 minutes.

3. 3

   Add the squeezed zucchini and cook, stirring, until tender and lightly golden at the edges, about 6 minutes.

4. 4

   Beat the eggs with the remaining salt in a large bowl, then fold in the warm zucchini and onion. Let the mixture sit 5 minutes so the egg soaks in.

5. 5

   Return the mixture to the pan over medium heat, shaping the edge with a spatula as it sets, about 4 minutes.

6. 6

   Cover the pan with a large plate, flip decisively, and slide the tortilla back in to cook the second side 3 minutes.

   💡 Commit to the flip — a hesitant one ends up on the counter instead of back in the pan.

7. 7

   Rest 5 minutes before slicing into wedges; serve warm or at room temperature.