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Serves: 4
The Spanish Tortilla is the most popular comfort food in all of Spain! Every family has their own version of this recipe, whether it be runny or moist, thick or thin or even substituting the potatoes for eggplant and zucchini. This recipe uses zucchini and it is especially great in the middle of summer when you've got too much in the garden! I enjoy this with our Old Vine Carignane or Family Estate Albarino.
Ingredients
- 6 medium sized Zucchini
- 6 eggs
- 1 yellow onion
- 2 cups regular olive oil (approximately)
- 2 tsp sea salt
Instructions
- Peel and slice the zucchini into approximately ¼ inch thick rounds.
- Peel and dice the onion.
- Heat the olive oil in a stock pan.
- Cook the squash and onions until soft (make sure there is enough olive oil to cover, but it will reduce a lot)
- Whisk the eggs in a large bowl and add a generous amount of salt.
- Using a slotted spoon or spatula, remove the squash, let the extra oil drain and mix with the eggs.
- Heat a tablespoon of the extra olive oil in a non stick pan.
- Add the egg mixture to the pan and cook on low heat.
- When one side is cooked, flip it onto a plate and slide the uncooked side back into the pan.
- Cook another 5 minutes or so until the other side is done.
Notes
Don't be afraid of "the flip"! It's best to try it over the kitchen sink until you get the hang of it. Be bold and check some YouTube videos to get your confidence up! You can do it!
Let your tortilla cook on low heat until slightly browned.
There is a special flipping plate in Spain that has a built in knob to hold onto called “Tomba Truites” in Catalan. It also makes a perfect serving dish because it is slightly elevated similar to a cake plate. You can find them at The Spanish Table in Berkeley.
It is such a healthy dinner and the leftovers (if there are any) make a great lunch!
It’s such a great way to use my home grown eggs! I love all the different colors!
