Tortilla Española
Tortilla Española

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a Easy dish, tortilla española. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

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).

Tortilla Española is one of the most favored of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Tortilla Española is something which I have loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can have tortilla española using 9 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Tortilla Española:
  1. Get 1 lb zucchini (about 2 medium), cut into 1/8" thick slices
  2. Take 2 teaspoons coarse salt
  3. Take 1 1/4 cups extra virgin olive oil
  4. Prepare 2 lbs Yukon Gold potatoes (about 6), scrubbed & sliced 1/8" thick
  5. Take 1 large Spanish onion, sliced 1/8" thick
  6. Get 10 large eggs
  7. Take 1 cup finely grated Parmigiano-Reggiano cheese
  8. Prepare 1 cup fresh basil leaves, chopped
  9. Get 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:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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’s going to wrap it up with this awesome food tortilla española recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!