Spanish-style Zucchini Flan
Ingredients
- 600 gZucchini (small dice)
- 1 pcYellow onion (sliced)
- 1 pcGarlic (minced)
- 4 pcEgg (whole)
- 200 mlCream
- 2 tbspExtra virgin olive oil
- 1 tspSmoked paprika
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 100 gManchego Cheese (grated)
Method
A delicate, melting texture with a distinct smoky paprika finish. The edges should be set while the center remains tender and juicy.
- 1
Dice the zucchinis. Slice the onion and mince the garlic. In a pan, sauté the onion with olive oil until translucent, then add the zucchinis. The water must evaporate completely, and the vegetables should start to brown.
- 2
In a mixing bowl, whisk the eggs with the cream. Stir in the salt, pepper, smoked paprika, and grated manchego. The mixture should be homogeneous and slightly frothy. Add the cooled vegetables to this preparation.
- 3
Pour the mixture into a greased mold. Bake at 180°C. The flan is cooked when a knife blade comes out clean and the top has a beautiful amber color.
Frequently asked questions
How do you get this dish right?
- Squeeze the zucchinis well after cooking to remove all water, otherwise the flan will be soggy.
- Smoked paprika (Pimentón) is the key flavor: do not substitute with regular sweet paprika.
How long does this dish keep?
Keeps for 48 hours in the refrigerator. Can be enjoyed cold the next day with a salad.
