APP, ENTREE, SIDE DISH, DESSERT?
Appetizer, Side Dish
FEEDS HOW MANY?
FAST, WEEKNIGHT, WEEKEND?
I make the most basic tortilla, so no fancy ingredients are needed
Non-stick skillet with rounded bottom, small enough rim to put a plate over it for flipping
WHO I MADE IT FOR?
I can’t count how many times I’ve made a classic Spanish tortilla (potatoes, onions, eggs, olive oil, nada mas). The other night when I was cooking for just me and Kelsey I added zucchini because yay vegetables and it turned out great. This is so easy to make once you get over the fear of flipping the tortilla. II’m pretty comfortable with the flipping process, so I’ve made this drunk before. But be careful!
Potatoes (3-4 small potatoes, peeled and cut into 1/2 inch pieces)
Zucchini (1-2, sliced in 1/2 inch pieces)
Yellow Onion (1, chopped)
Olive oil (~1.5 cups, you want to use enough to cover the potatoes and zucchini completely)
Eggs (4-5 eggs, whisked)
- Add olive oil to skillet over med heat. When hot enough, add onion and cook until translucent.
- Add potatoes and zucchini and mix. Cook for ~15 mins or until potatoes are tender and lightly browned.
- When potatoes and zucchini are done, remove vegetables using a slotted spoon and place into a mixing bowl with whisked eggs. Mix well, add salt.
- Remove hot oil from pan, reserving ~1 tablespoon in the pan. Add potato-onion-egg-zucchini mix to the pan and allow top of tortilla to form (~4-5 mins). I like to also go around the rim of the patty with my spoon to help loosen it up for flipping.
- Ok. The hard part: flipping it. Place a large plate over the pan, quickly flip the tortilla onto the plate. Place the pan back on the stove and carefully slide the tortilla back into the pan. Cook for another 4-5 mins. When it’s done, slide the tortilla off of the pan.
BOTTOM LINE: “I’m not sure if this batch was just extra good or if the zucchini added the flavor, either way I liked it.”-Kelsey