Spanish Zucchini Tortilla Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.
Here is the best “Spanish Zucchini Tortilla” recipe we have found so far. This is gonna smell and look delicious.
Ingredients of Spanish Zucchini Tortilla
- Prepare 2 pound of zucchini (5 big zucchini).
- Make ready 1 of big sweet onion.
- Take 3 of garlic cloves.
- It’s 6 of xl eggs or 8 large eggs.
- Take 3 tablespoons of oil.
- You need of Salt and black pepper (to taste).
Spanish Zucchini Tortilla instructions
- 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.