Step-by-Step Guide to Make Perfect Tortilla Española

Hey everyone, I hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Recipe of Super Quick Homemade Tortilla Española. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Tortilla Española, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tortilla Española delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Tortilla Española is 10-12 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to prepare a few ingredients. You can have Tortilla Española using 9 ingredients and 5 steps. Here is how you can achieve that.

Very happy to share this recipe with you all as it is just delicious! This was one of the dishes I made for our Royal Wedding Luncheon in celebration of Prince Harry and Megan Markle's marriage on May 19th 2018. It was my first time making this and I was very pleased with how it turned out - everyone loved it! Recipe from "Appetizers" cookbook by Martha Stewart. #nikicuisine #mycookbook

Ingredients and spices that need to be Take to make Tortilla Española:

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

Steps to make 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.

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So that is going to wrap it up for this exceptional food Recipe of Award-winning Tortilla Española. Thanks so much for your time. I'm confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!