Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, tortilla española. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Tortilla Española is one of the most favored of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Tortilla Española is something that I have loved my whole 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, one of Spain's most famous and beloved national dishes, is nothing more than egg, potato, and onion cooked in olive oil.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook tortilla española using 9 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Tortilla Española:
- Take 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
- Get 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
- Take 1 cup finely grated Parmigiano-Reggiano cheese
- Make ready 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. Salt and pepper are added to taste. As far as the origins are concerned, my research yielded nothing concrete.
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.
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. Tortilla Omelet Burrito with Pulled Chicken and Salsa Verde. Spinach Salad with Warm Bacon Dressing. 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.
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