Name: Healthy Spanish Tortilla (Tortilla Española)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 ½ cups thinly sliced potatoes (about 225 g); 1 cup sliced zucchini (about 130 g); ½ cup finely chopped onion (about 75 g); 6 large eggs; ½ teaspoon salt (or to taste); 1 teaspoon olive oil (about 5 ml)

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This lightened-up Spanish tortilla — also called tortilla española, or a Spanish omelette — hits the spot. Inspired by the classic, it uses just a few basic ingredients — eggs, potatoes, and a bit of oil. It’s quick to prep, easy to customize, and perfect hot or cold. A bit of onion and zucchini brings nutrition and added flavor.

This hearty, veggie-forward tortilla is Zero Points and so satisfying, plus it’s quick to make. As they say in Spain, the prep is done “en un pis pas” (in a flash). Check out our other Weight Watchers dinner recipes for more simple, satisfying meals!

Quick, easy, and hearty Spanish Tortilla in a skillet pan.

Why should you try Healthy Spanish Tortilla?

It’s 0 Points: Eggs, potatoes, zucchini, and onion, and the whole wedge comes in at 0 WW Points per serving. A real dinner, not a snack dressed up as one.
Lightened up the easy way: The classic version cooks the potatoes in a whole pan of olive oil. This one uses a single teaspoon and a nonstick skillet (or the air fryer), and you still get soft, tender potatoes.
Veggie-forward: Sliced zucchini and onion go in alongside the potatoes, so every wedge has more going on than eggs and starch.
Good hot or cold: Serve it warm for dinner, then tuck a wedge in the fridge for lunch tomorrow. It is just as good at room temperature.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4

Serving Size: 1 wedge (about 183 g)

0 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)

Ingredients

1 ½ cups thinly sliced potatoes (about 225 g)
1 cup sliced zucchini (about 130 g)
½ cup finely chopped onion (about 75 g)
6 large eggs
½ teaspoon salt, or to taste
1 teaspoon olive oil (about 5 ml)

Instructions

Peel the potatoes and slice them into thin, even rounds (about 1/8 inch thick). Slice the zucchini into thin rounds as well, leaving the skin on. As for the onion, you can either slice it thinly or dice it into small cubes, depending on your preference. Set everything aside, ready to cook.
Heat the olive oil in a nonstick skillet (about 8 to 10 inches wide) over medium heat. Once hot, add the sliced potatoes. Cook them gently for about 10–12 minutes, stirring occasionally, until they are soft but not browned. If you’d like to use an air fryer instead, toss the potatoes with a teaspoon of oil and cook them at 375°F (190°C) for about 15 minutes, shaking halfway through.
In the same pan or a separate one, add a bit more oil if needed and sauté the onion and zucchini over medium heat for 5–7 minutes, until they are soft and lightly golden. Remove all the cooked vegetables from the pan and let them cool slightly.
In a large mixing bowl, crack the eggs and whisk them until smooth. Add the salt and stir again. Once the vegetables have cooled a bit, add them to the eggs and mix until everything is well combined.
Wipe the skillet clean and heat it again over medium heat. Pour the egg and vegetable mixture into the pan and spread it out evenly. Cover with a lid and cook on medium-low heat for about 8–10 minutes, until the edges are set and the top is mostly cooked but slightly moist.
To flip the tortilla, place a large flat plate or lid over the skillet, hold it firmly, and flip the pan so the tortilla lands on the plate. Then, carefully slide it back into the skillet to cook the other side. Continue cooking for another 5–6 minutes, uncovered, until fully cooked through.
Let the tortilla rest for a few minutes before slicing into wedges. Serve warm or at room temperature.

Thinly sliced potato rounds on a cutting board.

Sliced potatoes, zucchini, and onion cooking in the pan.

Sautéed vegetables and whisked egg in the nonstick skillet.

Tips and Tricks for Making Spanish Tortilla

Use the right pan: A nonstick skillet is ideal — nothing sticks, so the flip is much easier.
Top still runny? Cook the tortilla covered over medium heat, and tilt the pan slightly to let the uncooked egg flow underneath.
Flip like a pro: Loosen the edges with a knife or spatula, place a lid on top, then flip the pan so the tortilla lands on the lid. Then slide it back into the pan to finish cooking.

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