How to Make Tortilla de Calabacín?
Tortilla de patata is considered the national dish in Spain, as common as scrambled eggs with tomatoes in China. Every family has a different way of cooking it. People usually use potatoes or potatoes and onions for this dish. Today, I am going to teach you how to make Tortilla de Calabacín, which is my mother-in-law's recipe and one of her specialties. As long as she cooks it, it's eaten up quickly every time. I have had so many kinds of tortillas, and this is my favorite. You can try it.
Ingredients
Potatoes: 300g
Zucchini: 400g
Eggs: 4
Salt: 3 teaspoons
Black pepper: an appropriate amount
Steps
Get your ingredients ready. Peel the potatoes. Split the potatoes in quarters. Cut the zucchini into half, and cut them into slices with a thickness of 5mm. Put a lot of oil in a pan. Add sliced potato and zucchinis. Stir them well. Cover the pan, and cook it for 30 minutes on low heat. To prevent the food from sticking to the pan, stir fry them from time to time. Turn off the heat until the vegetables are soft. Let them cool for some time.
Crack the eggs into a large bowl and add salt and black pepper. Then whisk the eggs until there is a lot of foam. Add the vegetables to the egg and mix them well. After washing the pan, add a little oil again and heat it up. Add the mixed vegetable and egg. Cover the pot and simmer for 15 minutes. After 15 minutes, the Tortilla is solidified.
Now, we are going to turn the Tortilla over. Take a flat plate larger than the pan and put it up side down on the pan. Hold the center of the plate with one hand, and make sure to press it firmly. Then, quickly make the pan up side down, so that the Tortilla can be on the plate. Put the other side of the Tortilla on the pan. Cover the pot, and fry it for another 10 minutes on low heat.
Tips
I used a pan of 9 inches, the exact time for the Tortilla depends on the size of your pan. Moreover, be sure to use a non-stick pan.
Tortilla is perfect for a picnic. You can use a vacuum sealer to pack it.
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