Spanish omelette is one of the most known Spanish dishes. If you have been in Spain you certainly know that you can find it everywhere, almost in each bar. People eat it at home and grandmas use to prepare the best one ever (normally your own grandma!). However, this is not the only way Spanish guys eat tortilla. There are many variants, but one of the most popular is the zucchini tortilla. The texture is soft and the flavor delicate. It is lighter as well, as you replace part of the potatoes by zucchini. It is very easy to prepare and tend to remain always soft even if you cook if for too long. It is great to eat right away, but also cold on top of some bread with fresh tomato and olive oil. Did you tried other ingredients in tortilla you liked? Feel free to share with us your experience.
Ingredients:
-1 medium size potato
-1 small zucchini or half average size zucchini
-1/2 onion
-3 eggs
-olive oil
-salt
Directions:
1- Peel the potato, cut in halves and then in quarters and slice finely and homogeneously. Proceed likewise with the zucchini. Chop the onion.
2- Heat a large amount of olive oil and fry the ingredients at high heat for 3-4 minutes stirring now and then. Cover the pan, lower the heat to medium and cook until the potato is completely cooked through. Uncover and fry for a couple of extra minutes to get nice golden brown color. Drain the ingredients and let them cool down for a couple of minutes.
3- Beat the eggs with a pinch of salt and incorporate the rest of the ingredients.
4- In a hot pan with a drop of oil pour the ingredients and cook for 5-6 minutes (depending on the thickness of the tortilla). Be careful with the heat so you make sure the tortilla is not burnt. Once it is half-way cooked through, flip it over carefully and cook the other side for 2-3 minutes. Serve on a plate and let it cool down for 5 minutes. Enjoy!
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