Hey everyone, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a special dish, tortilla española. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Tortilla Española is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Tortilla Española is something which I have loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can have tortilla española using 9 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Tortilla Española:
- Prepare zucchini (about 2 medium), cut into 1/8" thick slices
- Prepare coarse salt
- Make ready extra virgin olive oil
- Get Yukon Gold potatoes (about 6), scrubbed & sliced 1/8" thick
- Make ready large Spanish onion, sliced 1/8" thick
- Take large eggs
- Make ready finely grated Parmigiano-Reggiano cheese
- Prepare fresh basil leaves, chopped
- Make ready Romesco sauce for serving (optional)
Steps to make Tortilla Española:
- In a colander set over a bowl, toss zucchini with salt. Let drain for 30 minutes, pressing on the zucchini a few times to remove excess moisture.
- Meanwhile, heat 1 cup of oil in a 12" ovenproof skillet (preferably cast-iron) over high. Add potatoes and onion; reduce heat to low. Cook, stirring occasionally and scraping up browned bits from bottom of pan, until potatoes are tender but not taking on any color 30-35 minutes.
- Add zucchini; cook, stirring occasionally, until tender, 12-15 minutes. Transfer mixture to colander; let drain 5 minutes, gently stirring occasionally. In a large bowl, whisk together eggs, cheese and basil; then stir in potato mixture.
- Preheat oven to 425°F. Wipe skillet clean, making sure to remove any browned bits. Heat remaining 1/4 cup oil in skillet over high until shimmering. Add egg mixture and reduce heat to low. Cook, running a flexible spatula around sides occasionally to prevent eggs from sticking, until edges begin to set, about 10 minutes.
- Transfer skillet to oven. Bake until center is set and edges are golden brown, about 12 minutes. Let cool 5 minutes. Run a knife around edges to loosen, then invert onto a wire rack. Using a large spatula, flip tortilla back over; let cool completely. To serve, cut tortilla into wedges and top with romesco sauce.
So that’s going to wrap this up for this special food tortilla española recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
