Tortilla Española
Tortilla Española

Hi, I’m Kate. Today, we’re going to make tortilla española recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.

Tortilla Española Recipe

Tortilla Española is one of the most favored of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. Tortilla Española is something that I have loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can cook tortilla española using 9 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Tortilla Española:

  1. Take 1 lb zucchini (about 2 medium), cut into 1/8 thick slices
  2. Make ready 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. Take 10 large eggs
  7. Make ready 1 cup finely grated Parmigiano-Reggiano cheese
  8. Take 1 cup fresh basil leaves, chopped
  9. Take 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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