Zucchini and lemon tortilla
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.
Servings: 6 pers
Ingredients
- 2 courgette 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
- 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.
- Grate the zucchini and squeeze out as much moisture as possible. I do this with a filter cloth.
- Beat the eggs and add the sifted flour. Mix well (make sure there are no lumps)
- In a bowl, mix the egg mixture with the onion, zucchini, lemon zest, cheese and spice with salt and freshly ground black pepper.
- 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.
- 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.