Easiest Way to Make Speedy Tortilla Española

Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to make a special dish, tortilla española. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Tortilla Española is one of the most popular of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Tortilla Española is something that I’ve loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can cook tortilla española using 9 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Tortilla Española:

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

So that is going to wrap it up for this exceptional food tortilla española recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!