A Spanish Tortilla is the Spanish version of an omelet or frittata. Traditionally it contains potatoes and olive oil. I have made it healthier by using zucchini instead of potatoes. Serve for breakfast, lunch or dinner.
2 tablespoons coconut oil or olive oil
Salt and pepper
4 ounces cheese (any kind)
Heat a oven proof skillet on the stove, add the oil. After the oil is hot add the zucchini, onions, salt and pepper. Saute until soft.
Crack the eggs into a large bowl. When the onion and zucchini are cooked add to the eggs. Stir in the cheese.
Turn the broiler on high to preheat.
Place the skillet back on the stove. Do not stir, cook until the tortilla is brown underneath, the top will still be soft. Next, place the skillet under the broiler to cook the top of the tortilla.
Watch closely so it does not burn.
Serve warm or cold.