Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, tortilla española. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Tortilla Española is one of the most popular of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Tortilla Española is something that I’ve loved my whole life.
Reviews for: Photos of Tortilla Espanola (Spanish Tortilla). Tortilla Espanola (Spanish Tortilla). this link is to an external site that may or may not meet accessibility guidelines. Quique nos prepara la auténtica tortilla española o Spanish Omelette.
To get started with this particular recipe, we must prepare a few components. You can cook tortilla española using 9 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Tortilla Española:
- Prepare 1 lb zucchini (about 2 medium), cut into 1/8" thick slices
- Get 2 teaspoons coarse salt
- Prepare 1 1/4 cups extra virgin olive oil
- Prepare 2 lbs Yukon Gold potatoes (about 6), scrubbed & sliced 1/8" thick
- Make ready 1 large Spanish onion, sliced 1/8" thick
- Prepare 10 large eggs
- Get 1 cup finely grated Parmigiano-Reggiano cheese
- Get 1 cup fresh basil leaves, chopped
- Get Romesco sauce for serving (optional)
Here's your chance to master one of Spain's classic tapas: tortilla española. The key is to leave the eggs slightly undercooked; that's what gives this a custardy (not bouncy) texture. The tortilla española, or Spanish omelet, is the most commonly served dish in Spain. Salt and pepper are added to taste.
Instructions 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.
As far as the origins are concerned, my research yielded nothing concrete. Tortilla Española or Spanish Tortilla is a traditional Spanish tapa, ideal for breakfast, lunch Today I'm dreaming of tapas, particularly the most traditional tapas of all: Tortilla Española, also known as. 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. 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.
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