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Serranía Kitchen - recipes from around the world

This blog contains a selection of recipes from all over, in particular from Andalucía, Asia, England, Germany and the Mediterranean. Contributors include Rita Drechsler, Jovan Le Knorz, Madita Schröder, and Paul Whitelock, who are all members of the same extended Anglo-German family. Rita and Paul live in the Serranía de Ronda in Andalucía. Madita and Jovan live in Baden-Wuerttemberg, near Heilbronn, Germany.

Paul’s Spanish Courgette Tortilla (tortilla de calabacin)
Thursday, April 25, 2024 @ 5:34 PM

Spain is known for its tasty omelettes. Una tortilla española is made with potatoes and onions, and, of course, eggs. Una tortilla francesa is just eggs. This recipe features courgettes (calabacines) with potato, onion and egg.


Paul’s tortilla de calabacin (serves 4)


TimePreparation time: 10 minutes  Cooking time: 25 minutes  Total time: 35 minutes



  • 1 tbsp olive oil
  • 1 small potato, peeled and chopped
  • 1 small onion, chopped
  • 1/2 courgette, thinly sliced
  • 6 eggs
  • salt and pepper to taste





Heat olive oil in a non-stick pan over medium-high heat.

Add the chopped potato and onion to the pan and sauté for about 4 minutes, until they start to soften.

Add the thinly sliced courgette to the pan and continue to sauté for another 4 minutes, until all the vegetables are tender and lightly browned.

In a separate bowl, whisk together the eggs and season with salt and pepper to taste.

Transfer the sautéed vegetables from the pan into the bowl with the beaten eggs and mix well to combine.

Return the pan to the heat and reduce it to low. Pour the egg and vegetable mixture back into the pan, ensuring that it spreads evenly.

Cook for about 3 minutes, gently running a spatula around the edges of the tortilla to prevent sticking.

Once the edges of the tortilla begin to set, continue to cook for another 8-10 minutes, or until the bottom is golden brown and the top is almost set.

Carefully flip the tortilla using a plate placed over the pan. Slide the uncooked side back into the pan and cook for another 5-6 minutes, or until the tortilla is cooked through and golden brown on both sides.

Once cooked, remove the tortilla from the heat and transfer it to a serving plate. Cut into wedges and serve hot or at room temperature.


Serving suggestions:




1. Ideal as a breakfast dish with crusty bread or roll, fresh orange juice and coffee.

2. As a starter or main course, serve with a small salad and crusty bread. A simple red wine, eg tempranillo, suits this simple dish.


© Paul Whitelock


Acknowledgements (photographs):

Bodegas Faustino

Gastronomica vasca

Kerry's Kitchen





Bodegas Faustino, breakfast dish, calabacines, coffee, courgette, crusty bread, eggs, fresh orange juice, Gastronomica vasca, Kerry's Kitchen, onions, Paul Whitelock, potatoes, red wine, roll, salad, tempranillo, tortilla de calabacin, tortilla española, tortilla francesa, Wikipedia, YouTube

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