Then, place the pan in the preheated oven. Tortilla Española is always served in Spain, for breakfast, lunch, dinner, “Tapas” or snacks, and can be varied with green peppers, zucchini or red peppers. Gently press into an even layer with a spatula. Peel potatoes, cut in half, and slice thinly. It is versitale, fairly inexpensive to make, and awesome for feeding a lot of people or meal prepping for the week. You can make a great tortilla with out the zucchini and even with out the onion and just stick to potatoes and eggs. 1 zucchini Olive Oil Salt 1 pot to fry the potatoes 1 pan (medium size) The picture above shows the ingredients I used in my tortilla. I have also had it with slices of zucchini/courgette mixed in … This vegetable sauce comes from the region of Cataluña and is made with garlic, onions, eggplant, zucchini, tomatoes, peppers and, of course, olive oil. Like the traditional Spanish Omelet, the frittata is a thick, hearty omelet filled with vegetables, cheeses, meats or even pastas. Pour the garbanzo batter into the skillet and lay the sliced zucchini on top. Parker says, “Tortilla is something like a frittata, but thicker, cooked first on one side, and then carefully turned over to finish. A popular dish served is bacalao con samfaina (codfish with vegetables). Add the zucchini, bell pepper and a generous pinch of salt and cook, stirring occasionally, until tender, about 5 minutes. A Spanish tortilla is actually an omelet rather than a Latin-American-style of tortilla made with corn or flour that you might use for a recipe like Mexican Taco Wraps. Add potatoes, onion, and garlic, and stir well. A tortilla Española or a Spanish omelette is a thick and tasty egg dish. Place 1 cup olive oil in a bowl and add onions and potatoes and 1 tablespoon salt and stir until oil covers. Spanish Style Omelette Recipe - Tortilla Española - is traditionally made from eggs, potatoes, onions, and chorizo or tuna. Let cool 5 minutes. Tortilla Española . Add the potato and cook until coated and hot, 2 to 3 minutes. Place a large plate over pan and quickly turn plate and pan over so tortilla falls onto plate. Spaniards love eggs – they are like their own food group! Add 2 tsp olive oil to a medium oven-safe skillet and swirl to coat. ... with onion and in order to make it less dry I add zucchini instead of asparagus. This thick omelette is a common sight in the world of Spanish tapas. Bake the Tortilla for 15-20 minutes until the eggs are fully cooked through and set. Add half of the potato slices, and cook, stirring occasionally, until just tender, 15 to 20 minutes. *Alternatively, you can divide the mixture into greased muffin tins and bake in a 350 F oven for 12–15 minutes, or until the eggs are set. Feb 4, 2019 - Tortilla Espanola, also known as Spanish Tortilla or Potato Tortilla, is a Spanish egg dish made with fried potatoes, onions and cheese. Make sure to season it well and eat it warm, cold, or room temperature. Introduced in 1817, folklore says that tortilla de patata was created by general Tomás de Zumalacárregui in order to feed his hungry army, as food supplies were scarce at the time. Peel onion, cut in half, and thinly slice. Plus the sliced potato is lightened up with a little zucchini for a healthy version of the Spanish omelet! Serve warm, or store in the fridge. Normally, for a tortilla espanola, the potatoes are cooked in about a cup of olive oil. I love making it for so many reasons. This easy tortilla espanola recipe is baked in the oven—no special pan or messy inversions necessary! 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