HAPPY (belated) CINCO DE MAYO! It was to be a late night for me, with class going until 9. But I did manage to hold on to the celebration, slightly. Spanish Tortillas aren’t exactly Mexican food, but they’re great served at room temperature, which means they travel well. There was no time to go home for dinner, so it was dinner on the road.
The traditional tortilla is cooked completely on the stove and requires a tricky flip of the entire tortilla. Having dropped one, I am partial my stove to oven method. It’s a lot like a frittata, but there’s potato goodness, making this a heartier meal.
Zucchini, Yellow Squash and Red Onion Tortilla
1 lb. potatoes, peeled and sliced ¼ inch thick
8 TBS olive oil
1 zucchini, sliced ¼ inch thick
1 yellow squash, sliced ¼ inch thick
2 red onions, thinly sliced
3 cloves garlic, minced
1 TBS dried basil
1/8 tsp chili pepper flakes
Salt and pepper
8 oz. shredded mozzarella
1 TBS fresh basil, minced
Pre-heat oven to 400 degrees.
In a 12 inch non-stick oven-safe skillet, heat 2 TBS olive oil. Brown half the potatoes, seasoning to taste. Remove with a slotted spoon. Add 2 more TBS olive oil, and brown remaining potatoes, seasoning to taste. Remove potatoes from pan.
Add 2 more TBS olive oil. Sauté zucchini and yellow squash, to tender crisp, seasoning to taste. Remove from pan.
Add remaining olive oil and sauté onions until translucent, season to taste. Add garlic and sauté until fragrant.
Add vegetables and potatoes back to pan. Whisk eggs with dried basil, chili pepper flakes and salt and pepper. Add eggs to pan and cook until bottom is set, occasionally running a spatula around the outside of the pan (do not stir eggs or they will scramble). Top with mozzarella.
Transfer pan to oven and cook for 8 minutes, until the top of eggs has become firm.
Slip from pan onto a large serving platter. Sprinkle with fresh basil. Serve hot or at room temperature.Recipe in print-friendly format