Tortilla Española
Tortilla Española

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a special dish, tortilla española. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look 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. You absolutely cannot leave Spain without trying its famous tortilla española (Spanish omelette), a simple but undoubtedly quintessential part of Spain's gastronomy.

Tortilla Española is one of the most well liked of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Tortilla Española is something that I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can have tortilla española using 9 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Tortilla Española:
  1. Get 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. Make ready 2 lbs Yukon Gold potatoes (about 6), scrubbed & sliced 1/8" thick
  5. Get 1 large Spanish onion, sliced 1/8" thick
  6. Make ready 10 large eggs
  7. Get 1 cup finely grated Parmigiano-Reggiano cheese
  8. Take 1 cup fresh basil leaves, chopped
  9. Get Romesco sauce for serving (optional)

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. 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.

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.

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. También se puede preparar la tortilla española clásica y sencilla, simplemente con aceite de oliva, papas (patatas) Una receta sencilla y fácil para preparar una tortilla española con papas y jamón.

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