Tortilla Española
Tortilla Española

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, tortilla española. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Tortilla Española is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Tortilla Española is something that I’ve loved my entire life.

To begin with this 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:
  1. Take 1 lb zucchini (about 2 medium), cut into 1/8" thick slices
  2. Get 2 teaspoons coarse salt
  3. Make ready 1 1/4 cups extra virgin olive oil
  4. Prepare 2 lbs Yukon Gold potatoes (about 6), scrubbed & sliced 1/8" thick
  5. Make ready 1 large Spanish onion, sliced 1/8" thick
  6. Make ready 10 large eggs
  7. Take 1 cup finely grated Parmigiano-Reggiano cheese
  8. Prepare 1 cup fresh basil leaves, chopped
  9. Make ready Romesco sauce for serving (optional)
Instructions 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.

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