I’ve shared this recipe before, the Spanish tortilla with zucchini, but the last time I did was at the very outset of Back to Spain, and I was still committed to using iPhone-only photos to keep my blog authentic. Back to Spain is a blog for the people! I reasoned. Well, times have changed. My attitude has changed. I realize that good food photos are half the battle in inspiring people to cook what you’re cooking. And bad food photos can make a meal at Per Se look like cat vom. I’m trying to improve my food photography, poco a poco. So I decided to revisit the Spanish tortilla with zucchini, because it’s one of my favorite, sorta-healthy, easy summer meals to make (and you can refrigerate it and it’s even tastier the next day with a hunk of crusty bread) and it will hopefully inspire you to buy up those beautiful zucchini babies that are still selling at your farmers’ market. Cocinamos!
Pero primero, weekend diversions:
- i ❤ this remix to an old classic: the egg cream, something my mom grew up drinking at soda fountain shops in the Bronx
- the Brooklyn Bridge Park giving us MORE ways to keep enjoying the summer in the city – Die Hard anyone?
- Can I just have a Superiority Burger in my mouth already? Guys, we’re like neighbors.
- Germany to outlaw #foodporn?
- And for those nights when you truly just want to treat yourself: you’re welcome
- 1/2 large zucchini (or 1 whole small)
- 4 X large eggs
- 1/2 white Spanish onion
- 1 clove garlic, chopped
- 3 tablespoons olive oil
- Crunchy salt to taste
- Extra virgin olive oil for drizzling
- Peel zucchini, leaving behind a little bit of the dark green outer skin. Slice width-wise into 1/4 inch slices
- Coarsely chop onion.
- Add 2 tbsp olive oil to large pan over low heat. When pan is hot, add onion, a pinch or two of salt, and let cook, stirring occasionally. (Don’t let the onions brown.) When onions are translucent, add zucchini and another pinch or two of salt.
- While veggies are cooking, beat eggs in a large bowl. Taste an onion to test for salt. Add a pinch or two more if necessary. Keep in mind that the egg that will later be added will dilute the saltiness and you won’t be adding salt to your finished tortilla.
- When onions and zucchini are nearing golden, add the garlic. Stir around and cook until garlic is fragrant and veggies are cooked al dente. Then remove pan from heat. Let cool for a couple minutes then pour the mixture into your beaten eggs. Give the whole mixture a stir.
- Add 1 tbsp olive oil to your pan, now over medium heat. Once hot, pour mixture into pan and with a spatula spread evenly. Push the sides of the mixture down around the edges of the pan once so that some of the excess uncooked egg reaches the bottom.
- When bottom of the tortilla is set and the top is just a bit wet, put a plate over top of pan (being extra careful not to burn yourself) flip pan and tortilla onto plate, then slide the tortilla back into the pan. In short: flip the tortilla.
- Cook 30 seconds or until egg is set to your liking. Transfer to plate and serve immediately, or let cool, refrigerate and serve later. Finish with a drizzle of EVOO and crunchy salt. Serve with crusty bread. Optional side: homemade mayo or aioli.