---
title: Tortilla de Calabacín (Zucchini and Onion Tortilla)
servings: 4
prep time: 10 minutes
cook time: 15 minutes
source: https://mycibora.com/recipes/tortilla-zucchini-onion
---

Grate the @zucchini{500%g} coarsely, toss with a pinch of @salt{1%tsp}, and let it sit in a colander 10 minutes to shed water, then squeeze it dry in a clean towel. ~{10%minutes}

Warm the @olive oil{3%tbsp} in a non-stick frying pan over medium heat and soften the @onion{1}, about 6 minutes. ~{6%minutes}

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

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{7} soaks in. ~{5%minutes}

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

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

Rest 5 minutes before slicing into wedges; serve warm or at room temperature. ~{5%minutes}