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Tortilla de zapallitos Chilean Zucchini Frittata

Tortilla de Zapallitos Chilean Zucchini Frittata

A great way to use all the zucchinis from the summer.

  • Total Time: 1 hour
  • Yield: 6 1x


  • 4 zucchini or summer squash
  • 3 eggs
  • 1 tablespoon vegetable oil
  • salt and pepper


  1. Grate the squashes. You can use a box grater or a food processor like I did.
    Summer squashes Grated zucchini
  2. Place the grated squashes on a clean kitchen towel, close, and squeeze.
  3. Mix the eggs, salt, and pepper in a large bowl and beat with a fork for 1 minute until slightly foamy.
    Beaten eggs
  4. Mix the beaten egg with squeezed grated squashes.
  5. In a medium skillet, heat one tablespoon of oil over medium heat.
  6. Add the squash mixture and flatten slightly.
    Skillet with the frittata mixture
  7. Cook over medium-low heat for 30-35 minutes until the surface is almost 100% cooked. Learn to recognize the difference if you do not have experience touching the frittata several times during cooking.
  8. Broil in the oven for 5 minutes. Keep an eye on it.
  9. Cut and serve.
    Tortilla de zapallitos italianos
Chilean Zucchini Frittata Tortilla de zapallitos italianos
  • Author: Pilar Hernandez
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Vegetables
  • Method: Stove
  • Cuisine: Chilean

Keywords: Tortilla de zapallitos, Chilean Zucchini Frittata