25 Recipe Yummy Spanish Zucchini Tortilla family's new favorite!
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There are several sources of information on cooking. Some information is geared in the direction of skilled cooks and also not for the typical person. It can be puzzling to learn all of the available details. Fortunately, this Spanish Zucchini Tortilla recipe is easy to make and will certainly give you some fantastic ideas. They will work for any person, also a novice.
Spanish Zucchini Tortilla
To make Spanish Zucchini Tortilla you need 6 ingredients and 40 steps. Here is how you do it.
Ingredients of Spanish Zucchini Tortilla :
- Use zucchini (5 big zucchini).
- Provide big sweet onion.
- You need garlic cloves.
- You need to prepare xl eggs or 8 large eggs.
- Prepare oil.
- Provide Salt and black pepper (to taste).
Short Tips:
If a recipe says to use a particular sort of pan, then use that pan. If you merely own one nonstick pan, the best tip we can give you is to wait for a good sale at a kitchen store, then purchase yourself a stainless-steel pan and a cast iron frying pan. Also its sensible idea to replace low cost nonstick pans each few years, as the coating can wear down over the years.step by step :Spanish Zucchini Tortilla
- The ingredients:.
- Peel the onion and garlic.
- Chop the onion.
- And the garlic.
- Add 1 tablesspoon of oil to a pan medium-high heat.
- Once hot, add onion.
- A pinch of salt, reduce the heat to medium-low, let cook uncovered stirring occasionally (without browning).
- When the onion are translucent add the garlic.
- Mix and cook for another 5 minutes.
- Reserve.
- Wash and cut the zucchini, slice into 1/8 inch thick.
- Add 1 tablespoon of oil in a large pan medium-high heat.
- Once hot, add the zucchini.
- Let cook for 5 minutes stirring occasionally (without browning).
- Reduce the heat to medium and with a semi-covered pan cook stirring occasionally.
- Until the zucchinis are translucent (this preparation should not have liquid, if it has it should be drained).
- Add the reserved onion and garlic.
- Add two pinches of salt and mix well.
- Cook for another 4 minutes to really bring out the flavors (taste to adjust the salt).
- Add pepper and let cool.
- In a bowl put the eggs.
- Add a pinch of salt and lightly beat it.
- Add the zucchini.
- Mix well.
- In a non-stick pan add 1 tablespoon of oil heat on a medium temperature.
- Once hot, pour the mixture into the pan and spread it evenly with a spatula.
- Run a spatula around the tortilla and shake the skillet gently to loosen.
- If bottom sticks, carefully slide spatula underneath and again shake the skillet to loosen.
- 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.
- Cook over low heat, until almost set and the top is just bit wet, 12 to 15 minutes.
- For flipping the tortilla: flatt large plate.
- Firmly place a plate against the top of pan.
- Hold on tight and flip pan and tortilla onto plate, then slide the tortilla right back onto the pan.
- Also you can cover the tortilla with the skillet and flip it back.
- If when you flip the tortilla, the egg isn't set to your liking you can flip it back again and let cook for more minutes.
- Cook over low heat for another 10 minutes.
- Repeat the flip of your finished tortilla onto a clean serving plate.
- You can serve immediately.
- Or let cool then refrigerate and serve later.
- This recipe is ideal to accompany any type of meat.
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