Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, spanish zucchini tortilla. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
A Spanish tortilla is something between an omelet and a quiche. Zucchini, otherwise known as summer squash or courgettes, come in a lot of sizes and shapes, but the most common in the United. Learn How to make a Vegan Zucchini Spanish Omelette! (ingredients below) Making a vegan version of the classic Spanish tortilla is actually really easy.
Spanish Zucchini Tortilla is one of the most popular of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Spanish Zucchini Tortilla is something that I have loved my whole life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have spanish zucchini tortilla using 6 ingredients and 40 steps. Here is how you can achieve it.
The ingredients needed to make Spanish Zucchini Tortilla:
- Prepare 2 pound zucchini (5 big zucchini)
- Get 1 big sweet onion
- Take 3 garlic cloves
- Make ready 6 xl eggs or 8 large eggs
- Get 3 tablespoons oil
- Get Salt and black pepper (to taste)
It contains only few ingredients, plus there is a paleo, cheese free recipe option for those who don't tolerate dairy. Spanish Tortilla is made with surprisingly few ingredients. Just eggs, potato, onions and olive oil. Though you'll find many variations around, even in Spain, this is the classic way to make it.
Instructions to make Spanish Zucchini Tortilla:
- The ingredients:
- Peel the onion and garlic
- Chop the onion
- And the garlic
- Add 1 tablesspoon of oil to a pan medium-high heat
- Once hot, add onion
- A pinch of salt, reduce the heat to medium-low, let cook uncovered stirring occasionally (without browning)
- When the onion are translucent add the garlic
- Mix and cook for another 5 minutes
- Reserve
- Wash and cut the zucchini, slice into 1/8 inch thick
- Add 1 tablespoon of oil in a large pan medium-high heat
- Once hot, add the zucchini
- Let cook for 5 minutes stirring occasionally (without browning)
- Reduce the heat to medium and with a semi-covered pan cook stirring occasionally
- Until the zucchinis are translucent (this preparation should not have liquid, if it has it should be drained)
- Add the reserved onion and garlic
- Add two pinches of salt and mix well
- Cook for another 4 minutes to really bring out the flavors (taste to adjust the salt)
- Add pepper and let cool
- In a bowl put the eggs
- Add a pinch of salt and lightly beat it
- Add the zucchini
- Mix well
- In a non-stick pan add 1 tablespoon of oil heat on a medium temperature
- Once hot, pour the mixture into the pan and spread it evenly with a spatula
- Run a spatula around the tortilla and shake the skillet gently to loosen
- If bottom sticks, carefully slide spatula underneath and again shake the skillet to loosen
- Push the sides of the mixture down around the edges of the pan once so that some of the excess uncooked egg reaches the bottom
- Cook over low heat, until almost set and the top is just bit wet, 12 to 15 minutes
- For flipping the tortilla: flatt large plate
- Firmly place a plate against the top of pan
- Hold on tight and flip pan and tortilla onto plate, then slide the tortilla right back onto the pan
- Also you can cover the tortilla with the skillet and flip it back
- If when you flip the tortilla, the egg isn't set to your liking you can flip it back again and let cook for more minutes
- Cook over low heat for another 10 minutes
- Repeat the flip of your finished tortilla onto a clean serving plate
- You can serve immediately
- Or let cool then refrigerate and serve later
- This recipe is ideal to accompany any type of meat
I have also had it with slices of zucchini/courgette mixed in with the potatoes which goes well. Adding zucchini and chiles adds to the lively flavors. This recipe makes a nice change-of-pace holiday main dish but is also easy enough to make for weeknight meals. A Spanish tortilla is an egg omelet full of potatoes and onion, started on the stove and finished in the oven. It makes a great light supper, and it's perfect for breakfast, brunch, lunch, or even cold.
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