Food: Zucchini tortilla - The Lyorn's Den — LiveJournal
Wed Apr. 16th, 2014
10:07 pm - Food: Zucchini tortilla
Did I mention that I've been getting a lot of eggs? ;->
Tortilla Española with green things
Pre-heat the oven to 150°C if you have convection, to 180 if not.
Get about 600 grams of yesterday's boiled potatoes, peel and dice them. Dice three shallots and a clove of garlic if you have one (I hadn't). Slice two medium sized zucchini (about 600 grams) into thin slices. Heat olive oil (4 tablespoons or thereabouts) in a large that can go into the oven, and fry the shallots and garlic until the start to brown, then add the zucchini, and some salt. Fry them on high to boil off excess water. Stir occasionally.
Mix the needles from two springs of rosemary with about 150 ml of milk, cream, or part this, part that, use a stick blender to smoothen. Add two or three tablespoons of green pesto, and five eggs. Use the stick blender some more. You want to get it well-mixed, but not foamy -- know when to stop.
Grate 150 grams of Manchego (Spanish sheep's milk cheese).
Now pour the egg mix in the pan, turn off the heat, throw in the diced potatoes, and cover well with the grated cheese. Do not stir, just get the whole thing into the oven, low to mid rung. Bake for about 25 minutes. Careful: Manchego does not brown. Do not wait for it to do so. Test whether it's done by checking the surface for wobble.
If you have some arugula, put it on top when it's done, then leave in the still-warm oven for two more minutes.
This is a snack or a light dinner for five or six people.
This entry was originally posted at http://lyorn.dreamwidth.org/37517.html. Please comment whereever suits you.