Protein-Packed and Delicious: Spanish Chicken, Potato, and Zucchini Tortilla Recipe
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Coach Ana
- Published on
A delicious meal to start your day, this Spanish-style tortilla with chicken, potatoes, and fresh zucchini will help you stay full and focused for the morning!
Making this Spanish Style Chicken and Potato tortilla is so easy, and it can even be prepared in advance since it’s delicious both hot and cold! I find that this recipe is great for meal prep, and it is even freezer friendly. Just pop it out of the freezer whenever you don’t feel like cooking or on busy days.
I’m not going to lie, I love serving it with some cream (or even greek yogurt dip) on top or a salad as a side. Usually, I have it for breakfast, but if you prefer it for lunch or dinner, who am I to judge?
It’s packed with protein and fats to keep you full for longer! For this recipe, I decided to boil the chicken, but I believe it would work so well with some leftover rotisserie or even grilled chicken.
How to make the Spanish-style Chicken, Potato, and Zucchini Tortilla:
Ingredients:
1 tbsp. Olive Oil
1 Medium Potato, Peeled and chopped
1 small onion, finely chopped
2 garlic cloves, minced
80g (1/2 cup) shredded chicken
1/2 small zucchini, thinly slices
6 eggs
Parsley to garnish
- Add the chicken to a pot and cover it with water and add salt. Once the water is boiling, cook for another 15 minutes and set aside to cool for a minute. Take the chicken and use 2 forks to shred it.
- Heat the oil in a non-stick pan and cook the potato and onion over medium heat for 4-5 minutes. Add a splash of water to prevent burning. Next, add the minced garlic, and zucchini and saute for another 4-5 minutes.
- In a bowl, whisk the eggs and season with salt and pepper. Add the shredded chicken and cooked vegetables and mix well.
- Using the same pan, add the mixture and cook on low heat. After a few minutes, run a spatula through the outer edges of the tortilla to make sure it does not stick to the pan.
- After 8-10 minutes, carefully flip the tortilla using a flat spatula. Let it cook for another 8-10 minutes.
- Remove from the heat and place on a plate. Garnish with some fresh or dry parsley and serve. Enjoy!
Spanish-style Chicken, Potato, and Zucchini Tortilla
Ingredients
- 1 tbsp olive oil
- 1 medium potato
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 80 g (1/2 cup) chicken, shredded
- 1/2 small zucchini, thinly sliced
- 6 eggs
- parsley, to garnish
Instructions
- Add the chicken to a pot and cover it with water and add salt.
- Once the water is boiling, cook for another 15 minutes and set aside to cool for a minute.
- Take the chicken and use 2 forks to shred it.
- Heat the oil in a non-stick pan and cook the potato and onion over medium heat for 4-5 minutes. Add a splash of water to prevent burning.
- Next, add the minced garlic, and zucchini and saute for another 4-5 minutes.
- In a bowl, whisk the eggs and season with salt and pepper.
- Add the shredded chicken and cooked vegetables and mix well.
- Using the same pan, add the mixture and cook on low heat.
- After a few minutes, run a spatula through the outer edges of the tortilla to make sure it does not stick to the pan.
- After 8-10 minutes, carefully flip the tortilla using a flat spatula.
- Let it cook for another 8-10 minutes.
- Remove from the heat and place on a plate.
- Garnish with some fresh or dry parsley and serve. Enjoy!
