Recept Afdrukken
Zucchini and lemon tortilla
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Eggs, zucchini and lemon seem a strange combination but believe me, once you have made this tortilla it will certainly come on the table more often. In combination with the cheese and the herbs you ensure a true taste bomb. I serve this tortilla as a side dish or you can serve it together with a delicious tomato-avocado salad.
Prep Time
25 min
Cook Time 30 min
Servings
pers
Ingredients
  • 2 zucchini preferably white
  • 1 onion
  • 5 eggs
  • 150 gr cheese grated
  • 1 tl nutmeg
  • 1 el hierba buena or mint, finely chopped
  • 1 el dill finely chopped
  • 2 el self-raising flour
  • 1 zest of a lemon finely grated skin
  • 2 el olive oil
  • salt and pepper
Instructions
  1. Chop the onion and fry it in 1 tablespoon of oil until it becomes golden glazy. Add the nutmeg, hierba buena or mint and the dill. Set aside and let cool down.
  2. Grate the zucchini and squeeze out as much moisture as possible. I do this with a filter cloth.
  3. Beat the eggs and add the sifted flour. Mix well (make sure there are no lumps)
  4. In a bowl, mix the egg mixture with the onion, zucchini, lemon zest, cheese and spice with salt and freshly ground black pepper.
  5. Brush a heat resistant ovendish of +/- 10 x 25 cm with some oil and pour the mixture into it. Bake the tortilla in a preheated oven for 30 minutes at 175º.
  6. If desired, you can serve an herbal yogurt with, for example, a tzatziki or tarragon yogurt. This together with a fresh tomato-avocado salad adds a Mediterranean touch.
Prep Time
25 min
Cook Time 30 min
Servings
pers
Ingredients
  • 2 zucchini preferably white
  • 1 onion
  • 5 eggs
  • 150 gr cheese grated
  • 1 tl nutmeg
  • 1 el hierba buena or mint, finely chopped
  • 1 el dill finely chopped
  • 2 el self-raising flour
  • 1 zest of a lemon finely grated skin
  • 2 el olive oil
  • salt and pepper
Instructions
  1. Chop the onion and fry it in 1 tablespoon of oil until it becomes golden glazy. Add the nutmeg, hierba buena or mint and the dill. Set aside and let cool down.
  2. Grate the zucchini and squeeze out as much moisture as possible. I do this with a filter cloth.
  3. Beat the eggs and add the sifted flour. Mix well (make sure there are no lumps)
  4. In a bowl, mix the egg mixture with the onion, zucchini, lemon zest, cheese and spice with salt and freshly ground black pepper.
  5. Brush a heat resistant ovendish of +/- 10 x 25 cm with some oil and pour the mixture into it. Bake the tortilla in a preheated oven for 30 minutes at 175º.
  6. If desired, you can serve an herbal yogurt with, for example, a tzatziki or tarragon yogurt. This together with a fresh tomato-avocado salad adds a Mediterranean touch.
Notes

The addition of fresh (or dried) herbs such as dill or hierba buena and the lemon zest makes this tortilla unique. If you don't find a hierba buena, you can always use mint.

I use white zucchini here because, for me, they have a slightly sweeter and milder taste.