First post ever: Zucchini and eggplant omelet (tortilla)

Here we go! This will be my official first post. To be perfectly honest, I had my hesitations about writing a blog. Putting part of my life and thoughts out for the world is something way out of my comfort zone. I’m a very private person who never liked to be in the spotlight, so yep this is totally off the usual me. But hey, sometimes is good to get out of the comfort zone just to shake things up a bit. Plus, this may just be seen by a handful of friends in which case there is nothing to worry about 😉.

I have decided to put together three things that have always interested me: cooking, nutrition and photography, and make it an adventure.

For my first post I chose a zucchini and eggplant omelet (tortilla). I think it represents quite well my style of cooking: my Catalan-Spanish background, it is healthy and nutritious, relatively easy to make, and it tastes sooo good!

zucchini and eggplant Spanish tortilla (omelette) in a plate with whole tomatoes and zucchini in the background

In Spain a tortilla is an omelet, not a corn or wheat “flatbread” tortilla as it is known in Central and North America. The possibilities are endless, depending on what you add to them, and they are usually round in shape more like the Italian frittatas, although we also make and called French-style folded omelets tortillas.

While the Spanish omelet (potato omelet, aka tortilla de patatas) is the most common and well known of all omelets, I have decided to make the zucchini and eggplant omelet my first post because it is one of my favorites. It’s one of my mom’s staples and I learnt how to make it by watching her do it over and over again. It has the protein from the eggs, the fiber and vitamins from the zucchini and eggplant, and the good fat from the olive oil. The secret to this omelet is the eggplant which gives the omelet a beautiful creaminess.  

zucchini and eggplant Spanish tortilla (omelette) in a plate accompanied by two slices of white bread

The hardest part on how to make a Spanish omelet is how to turn the omelet so it doesn’t end up in the floor. It has its tricks but practice solves the problem. It is crucial to use non-sticky pan and a flat plate or lid that can cover the entire diameter of the pan (I now use a tortillero my mom gave me that is meant just for that, but I used plates and lids for many years with great success). When the omelet is cooked from the side in direct contact with the pan and a layer of cooked egg has formed you are ready to turn the omelet. Place the plate/lid covering the entire pan. With your dominant hand hold the pan handle and with the other firmly hold the plate. With a fast and decided movement flip the pan upside down so the omelet is now on the plate. Carefully slid the omelet back to the pan, tuck the edges in to make a nice shape and voila! This is it, a nice round Spanish omelet. Don’t get frustrated if you don’t succeed on the first try, just keep practicing and it will eventually happen.

Now, am I the only one who sees a Pac-Man in the image below? (I promise I didn’t do it on purpose, I saw it after I had cut the tortilla when I was taking pictures!)

zucchini and eggplant Spanish tortilla (omelette) in a plate with pacman shape

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zucchini and eggplant Spanish tortilla (omelette) in a plate with whole tomatoes and zucchini in the background

Zucchini and eggplant omelet (tortilla)

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Main Course
  • Cuisine: Spanish


This Spanish-style omelet (tortilla as we call them) has a silky texture from the zucchini and eggplant in it.


  • 8 eggs 
  • 1 zucchini
  • 1 medium eggplant
  • Olive oil
  • Salt


  1. Dice the eggplant and zucchini into 0.5-inch cubes and saute with olive oil at medium heat until the vegetables are soft. Season with salt.
  2. While the eggplant and zucchini are cooking whisk the eggs with some salt.
  3. When the vegetables are done transfer them into the eggs and stir.
  4. Add a bit of olive oil in the same pan you cooked the vegetables and make sure it covers well the pan. Add the egg mixture.
  5. Cook at medium-low heat. At the beginning of the cooking process you want to move the eggs around the pan so they start cooking and the bottom layer doesn’t get too brown.
  6. When the eggs are still runny on the top but a small cooked layer has formed at the bottom and edges of the pan it is time to turn the tortilla around. Put a dish or lid covering the pan and with one hand in the pan handle and the other on the dish/lid flip it in a fast movement. The tortilla will now be on the dish/lid. Slid the tortilla back into the pan. Tuck the edges of the tortilla under the pan to get a nice round shape.
  7. Let it cook a few minutes more and turn it around another time. Depending on the color I keep turning it until it is cooked and with a beautiful golden color. I like my tortillas on the runny side so I usually do not cook them for too long. A good way to know is by inserting a small fork in it and checking if it is fully cooked.
  8. Enjoy with a nice glass of red wine!


I usually use 2 eggs per person, but 6 large eggs would be fine too.

Keywords: vegetarian

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