Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, spanish zucchini tortilla. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Get to know my zucchini tortilla recipe and you'll always have a quick and tasty meal for yourself or when entertaining guests. If you're like me, the word "tortilla" immediately conjures up images of chips and salsa or maybe a giant burrito wrapped in a soft wheat tortilla. One of my favorite Spanish tortilla recipes combines zucchini, leeks, potatoes, and Manchego cheese.
Spanish Zucchini Tortilla is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Spanish Zucchini Tortilla is something which I’ve loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can have spanish zucchini tortilla using 6 ingredients and 40 steps. Here is how you can achieve it.
The ingredients needed to make Spanish Zucchini Tortilla:
- Make ready 2 pound zucchini (5 big zucchini)
- Take 1 big sweet onion
- Make ready 3 garlic cloves
- Take 6 xl eggs or 8 large eggs
- Prepare 3 tablespoons oil
- Get Salt and black pepper (to taste)
Enjoy for breakfast, lunch or even a snack! It's also handy as a meal prep option, especially when you have to dash off for a meeting or lunch by your desk. Immediately reduce the heat to low and swirl the pan for a few seconds to keep the eggs from sticking. Heat half the oil in a large frying pan over a medium heat.
Instructions to make Spanish Zucchini Tortilla:
- The ingredients:
- Peel the onion and garlic
- Chop the onion
- And the garlic
- Add 1 tablesspoon of oil to a pan medium-high heat
- Once hot, add onion
- A pinch of salt, reduce the heat to medium-low, let cook uncovered stirring occasionally (without browning)
- When the onion are translucent add the garlic
- Mix and cook for another 5 minutes
- Reserve
- Wash and cut the zucchini, slice into 1/8 inch thick
- Add 1 tablespoon of oil in a large pan medium-high heat
- Once hot, add the zucchini
- Let cook for 5 minutes stirring occasionally (without browning)
- Reduce the heat to medium and with a semi-covered pan cook stirring occasionally
- Until the zucchinis are translucent (this preparation should not have liquid, if it has it should be drained)
- Add the reserved onion and garlic
- Add two pinches of salt and mix well
- Cook for another 4 minutes to really bring out the flavors (taste to adjust the salt)
- Add pepper and let cool
- In a bowl put the eggs
- Add a pinch of salt and lightly beat it
- Add the zucchini
- Mix well
- In a non-stick pan add 1 tablespoon of oil heat on a medium temperature
- Once hot, pour the mixture into the pan and spread it evenly with a spatula
- Run a spatula around the tortilla and shake the skillet gently to loosen
- If bottom sticks, carefully slide spatula underneath and again shake the skillet to loosen
- Push the sides of the mixture down around the edges of the pan once so that some of the excess uncooked egg reaches the bottom
- Cook over low heat, until almost set and the top is just bit wet, 12 to 15 minutes
- For flipping the tortilla: flatt large plate
- Firmly place a plate against the top of pan
- Hold on tight and flip pan and tortilla onto plate, then slide the tortilla right back onto the pan
- Also you can cover the tortilla with the skillet and flip it back
- If when you flip the tortilla, the egg isn't set to your liking you can flip it back again and let cook for more minutes
- Cook over low heat for another 10 minutes
- Repeat the flip of your finished tortilla onto a clean serving plate
- You can serve immediately
- Or let cool then refrigerate and serve later
- This recipe is ideal to accompany any type of meat
Add the potatoes and onion, and season. In this genius carb swap recipe, shredded zucchini held together with a little cheese creates a delicious gluten-free tortilla. These low-carb tortillas are delicious on their own as a snack, but you can also wrap them around your favorite tortilla fillings. The flavor comes from the spices and some parmesan cheese. Everyone who has made this has said it's great for a paleo or keto lunch.
So that’s going to wrap it up with this exceptional food spanish zucchini tortilla recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
