Zucchini Tortilla
Ingredients
- 600 gZucchini (thinly sliced half-moons)
- 1 pcYellow onion (thinly sliced)
- 6 pcEgg (beaten)
- 100 mlExtra virgin olive oil
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
A supple egg mass holding translucent, melting zucchini slices. The exterior is lightly seared and golden, keeping the center moist and tender.
- 1
Slice the zucchini into 3mm half-moons. Finely slice the yellow onion. Keep them uniform for even cooking.
- 2
Heat olive oil in a pan. Sauté the onion and zucchini over medium heat. They are ready when tender and easily crushed with a fork.
- 3
Beat the eggs in a large bowl with salt and pepper. Drain the vegetables to remove excess oil and stir them directly into the eggs. Let sit for 5 minutes to allow the eggs to warm up.
- 4
Pour the mixture into the hot oiled pan. When the edges pull away and the center is still jiggly, place a plate on top and flip quickly. Slide it back in to cook the other side.
Frequently asked questions
How do you get this dish right?
- Don't brown the zucchini too much; they should confit in the oil, not fry.
- Letting the vegetables rest in the beaten eggs is the secret to a homogenous texture.
- Use a 20-22cm non-stick pan to ensure the tortilla is thick enough.
How long does this dish keep?
Keep refrigerated for up to 48 hours. Best enjoyed at room temperature.
