Are you in the mood for an easy tortilla recipe that won’t take you hours to prepare? The following zucchini tortilla recipe we came across serves two and only take thirty minutes. Let’s get started.
- An optional tablespoon of minced flat-leaf parsley
- Three tablespoons of extra virgin olive oil
- Salt
- Pair of garlic cloves
- Four large eggs
- Pair of zucchini weighing about 1 ¼ pound, cut into thin rounds
Begin by heating a pair of tablespoons of oil in skillet no more than ten-inches over medium heat. When the oil begins to shimmer, add the garlic and then cook for a minute until it becomes fragrant. Proceed by discarding the garlic. Add the zucchini and then cook for eight minutes or so or until the zucchini becomes tender. Move it over to a bowl.
Use a mixing bowl to thoroughly beat the eggs and then season them lightly with the salt before adding the parsley, if you chose to use it. Add the zucchini you cooked, making sure to push it down gently into the eggs.
Using the same skillet over high heat, warm up a tablespoon of oil before pouring the zucchini mixture in. Reduce the heat to low as soon as you pour the mixture in and then swirl the pan for a couple of seconds to ensure the eggs don’t stick. Cook for three minutes until the bottom turns golden and the tortilla has set.
Safely flip the tortilla over into the pan, swirling it to make sure it sets and doesn’t stick. Tuck any edges down with a spatula and then cook for another two minutes or so until the center is firmly moist.
This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services or brands like Tacomex and Vedgee or private label tortillas, please call 305-599-0357. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.
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