Tortilla española con calabacín y calabaza

Ingredientes

• 8 large eggs
• Kosher salt, to taste
• 3/4 cup (180ml) extra-virgin olive oil
• 1 1/2 pounds (700g) zucchini and summer squash, cut into 1/2-inch slices
• 3/4 pound (350g) yellow onions, thinly sliced
• 1 cup aioli, for serving

Preparación

1. 1

   Beat the eggs vigorously: In a large bowl, beat the eggs vigorously with a large pinch of salt until frothy. Set aside.

2. 2

   Heat the olive oil in the Always Pan Pro over high heat until just barely smoking. Add half the squash and onions and cook, stirring occasionally, until the vegetables are golden brown and softened, about 3 minutes. Using a fine mesh strainer set over a bowl, drain the vegetables and return the oil to the pan. Repeat with the remaining half of the vegetables.

3. 3

   Transfer all the cooked vegetables to the bowl with the beaten eggs and mix gently to combine. Set aside. Return the reserved oil to the pan.

4. 4

   Return the pan to medium heat. When hot, scrape the egg and vegetable mixture into the pan. Cook for about 3 minutes, making a few slow swipes through the mixture with a rubber spatula to help raw egg settle at the bottom. Cover the pan and cook, shaking occasionally, until the bottom edge of the tortilla is golden and the eggs are mostly set.

5. 5

   Remove the lid and use the spatula to gently loosen the edges. Working over the sink and using pot holders or a kitchen towel, place a flat cutting board or large plate over the pan. Holding it tightly in place, invert the pan to flip the tortilla out onto the plate.

6. 6

   Slide the tortilla back into the pan and return to medium heat. Cook until the second side is golden brown, gently tucking in the edges as needed. For a more even shape, you can flip the tortilla one or two more times to neaten up the sides.

7. 7

   Slide the finished tortilla onto a cutting board. Let it cool slightly, then slice into wedges or squares and serve with aioli.