Spanish Tortilla with Zucchini and Squash
Recipe from J. Kenji López-Alt
There’s no dish quite like tortilla española when it comes to packing elegance, economy, and technique into something that’s also delicious warm, room temp, or cold from the fridge. Traditionally, it’s potatoes and onions suspended in eggs, pan-fried into a golden cake with that signature custardy center. But tortilla is also endlessly adaptable. This version swaps the spuds for zucchini and summer squash—lighter, faster-cooking vegetables that still soak up plenty of rich olive oil and flavor.
The method is simple but precise: you’re soft-frying the vegetables, folding them into beaten eggs, and setting the mixture into the Always Pan Pro until it’s firm enough to flip. That moment when you invert it onto a plate—clean, golden, steaming—is one of those satisfying kitchen victories. Finish it off with aioli and you’ve got a perfect snack, lunch, or crowd-pleasing tapa.
Watch the Recipe
10 minutes
20 minutes
4 - 6
What You'll Need
Ingredients
8 large eggs
Kosher salt, to taste
¾ cup (180ml) extra-virgin olive oil
1½ pounds (700g) zucchini and summer squash, cut into ½-inch slices
¾ pound (350g) yellow onions, thinly sliced
1 cup aioli, for serving
Directions
Step 1
In a large bowl, beat the eggs vigorously with a large pinch of salt until frothy. Set aside.
Step 2
Heat the olive oil in the Always Pan Pro over high heat until just barely smoking. Add half the squash and onions and cook, stirring occasionally, until the vegetables are golden brown and softened, about 3 minutes. Using a fine mesh strainer set over a bowl, drain the vegetables and return the oil to the pan. Repeat with the remaining half of the vegetables.
Step 3
Transfer all the cooked vegetables to the bowl with the beaten eggs and mix gently to combine. Set aside. Return the reserved oil to the pan.
Step 4
Return the pan to medium heat. When hot, scrape the egg and vegetable mixture into the pan. Cook for about 3 minutes, making a few slow swipes through the mixture with a rubber spatula to help raw egg settle at the bottom. Cover the pan and cook, shaking occasionally, until the bottom edge of the tortilla is golden and the eggs are mostly set.
Step 5
Remove the lid and use the spatula to gently loosen the edges. Working over the sink and using pot holders or a kitchen towel, place a flat cutting board or large plate over the pan. Holding it tightly in place, invert the pan to flip the tortilla out onto the plate.
Step 6
Slide the tortilla back into the pan and return to medium heat. Cook until the second side is golden brown, gently tucking in the edges as needed. For a more even shape, you can flip the tortilla one or two more times to neaten up the sides.
Step 7
Slide the finished tortilla onto a cutting board. Let it cool slightly, then slice into wedges or squares and serve with aioli.
J. Kenji López-Alt
J. Kenji López-Alt is a chef, food writer, and bestselling author known for blending science and cooking with an approachable, curious style. A graduate of MIT, he shifted from biology to kitchens, working in fine dining before becoming managing culinary director at Serious Eats. His column “The Food Lab” earned a James Beard Award and evolved into a New York Times bestselling cookbook. He later authored The Wok and Every Night Is Pizza Night. Today, Kenji shares recipes and experiments through his books, YouTube channel, and social media, inspiring home cooks worldwide.
