Recipe: Delicious Spanish Zucchini Tortilla

Spanish Zucchini Tortilla. A Spanish tortilla is something between an omelet and a quiche. Zucchini, otherwise known as summer squash or courgettes, come in a lot of sizes and shapes, but the most common in the United. How is a Spanish tortilla different from, you know, a regular tortilla?

An amazing, melt-in-your-mouth potato and zucchini omelette. It does take a long time to prepare, but it tastes best at room temperature. This authentic Spanish tortilla recipe is perfect every time! You can cook Spanish Zucchini Tortilla using 6 ingredients and 40 steps. Here is how you cook it.

Ingredients of Spanish Zucchini Tortilla

1. You need 2 pound of zucchini (5 big zucchini).
2. Prepare 1 of big sweet onion.
3. It's 3 of garlic cloves.
4. It's 6 of xl eggs or 8 large eggs.
5. You need 3 tablespoons of oil.
6. Prepare of Salt and black pepper (to taste).

Spanish Omelette (Spanish Tortilla) is perfect served hot or cold, and so easy to make! This tortilla has been in my life for as long as I can remember. It was with me at breakfast times when I couldn't. A Spanish tortilla is a potato-and-egg omelet found on numerous menus throughout Spain.

Spanish Zucchini Tortilla step by step

1. The ingredients:.
2. Peel the onion and garlic.
3. Chop the onion.
4. And the garlic.
5. Add 1 tablesspoon of oil to a pan medium-high heat.
6. Once hot, add onion.
7. A pinch of salt, reduce the heat to medium-low, let cook uncovered stirring occasionally (without browning).
8. When the onion are translucent add the garlic.
9. Mix and cook for another 5 minutes.
10. Reserve.
11. Wash and cut the zucchini, slice into 1/8 inch thick.
12. Add 1 tablespoon of oil in a large pan medium-high heat.
13. Once hot, add the zucchini.
14. Let cook for 5 minutes stirring occasionally (without browning).
15. Reduce the heat to medium and with a semi-covered pan cook stirring occasionally.
16. Until the zucchinis are translucent (this preparation should not have liquid, if it has it should be drained).
17. Add the reserved onion and garlic.
18. Add two pinches of salt and mix well.
19. Cook for another 4 minutes to really bring out the flavors (taste to adjust the salt).
20. Add pepper and let cool.
21. In a bowl put the eggs.
22. Add a pinch of salt and lightly beat it.
23. Add the zucchini.
24. Mix well.
25. In a non-stick pan add 1 tablespoon of oil heat on a medium temperature.
26. Once hot, pour the mixture into the pan and spread it evenly with a spatula.
27. Run a spatula around the tortilla and shake the skillet gently to loosen.
28. If bottom sticks, carefully slide spatula underneath and again shake the skillet to loosen.
29. 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.
30. Cook over low heat, until almost set and the top is just bit wet, 12 to 15 minutes.
31. For flipping the tortilla: flatt large plate.
32. Firmly place a plate against the top of pan.
33. Hold on tight and flip pan and tortilla onto plate, then slide the tortilla right back onto the pan.
34. Also you can cover the tortilla with the skillet and flip it back.
35. 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.
36. Cook over low heat for another 10 minutes.
37. Repeat the flip of your finished tortilla onto a clean serving plate.
38. You can serve immediately.
39. Or let cool then refrigerate and serve later.
40. This recipe is ideal to accompany any type of meat.

Would definitely make again I put zucchini asparagus spinach onion and potato in mine. Spanish Tortilla is made with surprisingly few ingredients. Just eggs, potato, onions and olive oil. Though you'll find many variations around, even in Spain, this is the classic way to make it. Heat the oil on medium-high heat.