Tortilla Española
Tortilla Española

Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, tortilla española. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Reviews for: Photos of Tortilla Espanola (Spanish Tortilla). Tortilla Espanola (Spanish Tortilla). this link is to an external site that may or may not meet accessibility guidelines. Quique nos prepara la auténtica tortilla española o Spanish Omelette.

Tortilla Española is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Tortilla Española is something that I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few components. You can have tortilla española using 9 ingredients and 5 steps. Here is how you cook 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. Make ready 1 1/4 cups extra virgin olive oil
  4. Take 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. Prepare 1 cup finely grated Parmigiano-Reggiano cheese
  8. Make ready 1 cup fresh basil leaves, chopped
  9. Take 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. The tortilla española, or Spanish omelet, is the most commonly served dish in Spain. Salt and pepper are added to taste.

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.

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. 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. 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.

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