A home-style egg and vegetable tortilla, golden outside and tender in the center. Light, practical, and made for everyday cooking, with sautéed vegetables that keep their flavor and texture. The kind of simple dinner that never feels like a compromise.
Cut the red onion and zucchini into small dice, coarsely grate the carrot, and slice the spinach into strips. Keep the pieces small and even so the vegetables distribute well and the tortilla can set without thick pockets.
Heat a little over half of the vegetable oil in a skillet over medium heat. Cook the onion and carrot for 3 to 4 minutes, until the onion softens; then add the zucchini and sauté for 4 minutes, until tender with no liquid pooling in the pan. Add the
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Beat the eggs with the salt and black pepper for about 20 seconds, just until the whites and yolks combine. Add the sautéed vegetables and mix until evenly distributed; there is no need to whip in air.
Return the skillet to medium-low heat with the remaining vegetable oil and cook the mixture in two batches so each tortilla is easy to turn. Spread half into an even layer and cook for 3 to 4 minutes, until the bottom is golden and the top is nearly set; flip with the spatula and cook for another 2 to 3 minutes, until the center is firm but still juicy. Repeat with the remaining mixture.
Serve the tortilla hot or warm as soon as it finishes setting. And that is it! If it is golden outside, tender in the center, and the vegetables are evenly distributed through every slice, it came out exactly as it should. 😌
