Argentinian Tortillas de Zapallitos

Beth Renzetti


I found this at an Argentianian website. It's like a Spanish potato tortilla but with zucchini. Yum!

This would be good as part of a brunch or light supper. It can also be cut into small pieces & served as an appetizer. :)


★★★★★ 2 votes

15 Min
25 Min
Stove Top


  • 1
    onion, chopped
  • 1 Tbsp
  • 1 3/4 lb
    zucchini, sliced thinly
  • 3
  • 1/4 c
  • 1 Tbsp
  • ·
    salt & pepper to taste

How to Make Argentinian Tortillas de Zapallitos


  1. Saute the chopped onion & sliced ​​zucchini in hot oil. Cook until the zucchini are tender. Remove and season with salt and pepper.
  2. Dissolve cornstarch in milk and season.
  3. Beat eggs and combine with cornstarch mixture.
  4. Mix zucchini with eggs and pour into preheated skillet with oil. Cook, shaking the pan to prevent sticking. Carefully flip, using a plate, and cook the other side. Serve immediately.

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