Easiest Way to Cook Appetizing Spanish Zucchini Tortilla

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Spanish Zucchini Tortilla. 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. How is a Spanish tortilla different from, you know, a regular tortilla?

Spanish Zucchini Tortilla
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An amazing, melt-in-your-mouth potato and zucchini omelette. Zucchini tacos shells are wheat-free tortillas recipe, soft and flexible to replace store-bought tortillas on a keto diet. The Spanish tortilla has nothing in common with the Mexican variety except its shape and its name One is just a bread The other can be an appetizer, a snack, or even a light meal. You can cook Spanish Zucchini Tortilla using 6 ingredients and 40 steps. Here is how you cook that.

Ingredients of Spanish Zucchini Tortilla

  1. It's 2 pound of zucchini (5 big zucchini).
  2. Prepare 1 of big sweet onion.
  3. Prepare 3 of garlic cloves.
  4. You need 6 of xl eggs or 8 large eggs.
  5. It's 3 tablespoons of oil.
  6. It's of Salt and black pepper (to taste).

A traditional Spanish dish, a Spanish tortilla is basically a gussied up omelette. In our recipe, we throw in some potato chips for texture, add some garlic for flavor, and top the whole shebang with a creamy. A Spanish tortilla is a potato-and-egg omelet found on numerous menus throughout Spain. Traditionally these are cooked in heaps of olive oil.

Spanish Zucchini Tortilla instructions

  1. The ingredients:.
  2. Peel the onion and garlic.
  3. Chop the onion.
  4. And the garlic.
  5. Add 1 tablesspoon of oil to a pan medium-high heat.
  6. Once hot, add onion.
  7. A pinch of salt, reduce the heat to medium-low, let cook uncovered stirring occasionally (without browning).
  8. When the onion are translucent add the garlic.
  9. Mix and cook for another 5 minutes.
  10. Reserve.
  11. Wash and cut the zucchini, slice into 1/8 inch thick.
  12. Add 1 tablespoon of oil in a large pan medium-high heat.
  13. Once hot, add the zucchini.
  14. Let cook for 5 minutes stirring occasionally (without browning).
  15. Reduce the heat to medium and with a semi-covered pan cook stirring occasionally.
  16. Until the zucchinis are translucent (this preparation should not have liquid, if it has it should be drained).
  17. Add the reserved onion and garlic.
  18. Add two pinches of salt and mix well.
  19. Cook for another 4 minutes to really bring out the flavors (taste to adjust the salt).
  20. Add pepper and let cool.
  21. In a bowl put the eggs.
  22. Add a pinch of salt and lightly beat it.
  23. Add the zucchini.
  24. Mix well.
  25. In a non-stick pan add 1 tablespoon of oil heat on a medium temperature.
  26. Once hot, pour the mixture into the pan and spread it evenly with a spatula.
  27. Run a spatula around the tortilla and shake the skillet gently to loosen.
  28. If bottom sticks, carefully slide spatula underneath and again shake the skillet to loosen.
  29. 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.
  30. Cook over low heat, until almost set and the top is just bit wet, 12 to 15 minutes.
  31. For flipping the tortilla: flatt large plate.
  32. Firmly place a plate against the top of pan.
  33. Hold on tight and flip pan and tortilla onto plate, then slide the tortilla right back onto the pan.
  34. Also you can cover the tortilla with the skillet and flip it back.
  35. 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.
  36. Cook over low heat for another 10 minutes.
  37. Repeat the flip of your finished tortilla onto a clean serving plate.
  38. You can serve immediately.
  39. Or let cool then refrigerate and serve later.
  40. This recipe is ideal to accompany any type of meat.

Our version uses less oil, so it's lower in calories. 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. A traditional Spanish dish, tortilla is a thick omelet composed of potato, onions, and egg.