This is a super fast and super simple low-carb version of the traditional spanish tortilla omelette, which is typically a potato omelette. It’s important to get as much excess moisture as possible out of the grated courgette before adding it to the egg mixture. And the (optional) grated cheese can either be added to the mixture before cooking or melted on top afterwards.
Recipe and instructions below the links…
- 6 eggs
- 1 courgette, grated
- 1 onion, thinly sliced
- olive oil
- salt & pepper
- grated cheese (optional)
Grate the courgette and remove excess moisture with paper towels. Beat the eggs in a large bowl and then stir in the courgette and onion. Season with sea salt and freshly ground black pepper. Heat some olive oil in a medium-sized frying pan until it begins to sputter, whisk the egg mixture again quickly and then pour it into the pan. Immediately turn heat down to low and cover with a vented lid (this works best on a gas cooker).
When the mixture looks firm enough to hold its shape, slide it out of the pan onto a large plate or cutting board. Then place the frying pan over the tortilla and flip the plate over. Replace the pan on low heat and continue cooking until the tortilla is done (test with knife). Place a large plate over the pan and flip! The tortilla is done.
Also good with grated cheese melted on top and served with the sauce.