How to Prepare Perfect Tortilla Española

Tortilla Española. Tortilla Espanola (Spanish Tortilla). this link is to an external site that may or may not. To onion or not to onion? We're going with onions, because you know. they're delicious.

Here's your chance to master one of Spain's classic tapas: tortilla española. The key is to leave the eggs slightly undercooked; that's what gives this a custardy (not bouncy) texture. Tortilla Española (Spanish Potato and Onion Tortilla). You can cook Tortilla Española using 9 ingredients and 5 steps. Here is how you cook that.

Ingredients of Tortilla Española

1. Prepare 1 lb of zucchini (about 2 medium), cut into 1/8" thick slices.
2. It's 2 teaspoons of coarse salt.
3. You need 1 1/4 cups of extra virgin olive oil.
4. You need 2 lbs of Yukon Gold potatoes (about 6), scrubbed & sliced 1/8" thick.
5. Prepare 1 of large Spanish onion, sliced 1/8" thick.
6. You need 10 of large eggs.
7. It's 1 cup of finely grated Parmigiano-Reggiano cheese.
8. It's 1 cup of fresh basil leaves, chopped.
9. It's of Romesco sauce for serving (optional).

One of Spain's most beloved tapas, *tortilla española* is a tender, lightly runny omelet filled with olive oil-poached potatoes. Click Play to See This Spanish Omelet (Tortilla Española) Recipe Come Together. You absolutely cannot leave Spain without trying its famous tortilla española (Spanish omelette), a simple but undoubtedly quintessential part of Spain's gastronomy. Tortilla Española or Spanish Tortilla is a traditional Spanish tapa, ideal for breakfast, lunch Today I'm dreaming of tapas, particularly the most traditional tapas of all: Tortilla Española, also known as.

Tortilla Española step by step

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..

Tortilla de patatas Tortilla de papas Tortilla española Spanish tortilla Potato omelete. Insert a long skewer into the side of the tortilla to see how wet it is inside. Some prefer the inside a little moist, some fully cooked. Classic Spanish tortilla, or a Spanish potato omelette, with the emphasis on potato. Thinly sliced potatoes, fried in olive oil, layered in a pan, covered with beaten eggs, and cooked.