Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, tortilla española. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Tortilla Española is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Tortilla Española is something which I’ve loved my entire life.
Tortilla Espanola (Spanish Tortilla). this link is to an external site that may or may not. Tortilla de patatas Tortilla de papas Tortilla española Spanish tortilla Potato omelete. Tortilla Española (Spanish Potato and Onion Tortilla).
To begin with this particular recipe, we have to prepare a few components. You can cook tortilla española using 9 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Tortilla Española:
- Make ready 1 lb zucchini (about 2 medium), cut into 1/8" thick slices
- Get 2 teaspoons coarse salt
- Get 1 1/4 cups extra virgin olive oil
- Make ready 2 lbs Yukon Gold potatoes (about 6), scrubbed & sliced 1/8" thick
- Prepare 1 large Spanish onion, sliced 1/8" thick
- Take 10 large eggs
- Get 1 cup finely grated Parmigiano-Reggiano cheese
- Make ready 1 cup fresh basil leaves, chopped
- Take Romesco sauce for serving (optional)
Salt and pepper are added to taste. As far as the origins are concerned, my research yielded nothing concrete. I would say Tortilla Española is Spain´s second most popular dish worldwide, right behind Paella. Watch our video recipe with step by step instructions, so you can make the perfect Tortilla Española.
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.
Return the pan to the heat, add a little more oil if necessary, slide the tortilla back into the pan with the golden side facing up, and. Spanish omelette or Tortilla Espanola is a simple potato recipe dish that can be enjoyed hot or cold Tortilla Espanola - variations. Doneness - I've seen some Spanish chefs cooking the omelet only a. Insert a long skewer into the side of the tortilla to see how wet it is inside. Some prefer the inside a little moist, some fully.
So that is going to wrap it up for this special food tortilla española recipe. Thanks so much for reading. I am 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 family, colleague and friends. Thank you for reading. Go on get cooking!
