Spanish Zucchini Tortilla

Name: Spanish Zucchini Tortilla
Cuisine: American
Ingredients: 2 pound zucchini (5 big zucchini); 1 big sweet onion; 3 garlic cloves; 6 xl eggs or 8 large eggs; 3 tablespoons oil; Salt and black pepper (to taste)

Rosanas Ideas @RosanasIdeas

The spanish tortilla, unlike the omelette or quiche, is cooked completely on the stove, has soft, juicy, spongy and tasty consistency. A spanish tortilla can have vegetables, herbs/spices added to achieve different flavor profiles, in regular omelettes or quiches they are added in lesser quantities.
I hope you like the recipe and try it at home 🙂

Rosanas Ideas @RosanasIdeas

Saved

Ingredients

2 poundzucchini (5 big zucchini)
1big sweet onion
3garlic cloves
6xl eggs or 8 large eggs
3 tablespoonsoil
Salt and black pepper (to taste)

Saved

Steps

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