How to Make Gordon Ramsay Tortilla Española

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, tortilla española. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Tortilla Española is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They are nice and they look wonderful. Tortilla Española is something that I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can cook tortilla española using 9 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Tortilla Española:

1. Make ready 1 lb zucchini (about 2 medium), cut into 1/8" thick slices
2. Prepare 2 teaspoons coarse salt
3. Take 1 1/4 cups extra virgin olive oil
4. Get 2 lbs Yukon Gold potatoes (about 6), scrubbed & sliced 1/8" thick
5. Prepare 1 large Spanish onion, sliced 1/8" thick
6. Make ready 10 large eggs
7. Make ready 1 cup finely grated Parmigiano-Reggiano cheese
8. Take 1 cup fresh basil leaves, chopped
9. Take Romesco sauce for serving (optional)

Steps to make Tortilla Española:

1. In a colander set over a bowl, toss zucchini with salt. Let drain for 30 minutes, pressing on the zucchini a few times to remove excess moisture.
2. Meanwhile, heat 1 cup of oil in a 12" ovenproof skillet (preferably cast-iron) over high. Add potatoes and onion; reduce heat to low. Cook, stirring occasionally and scraping up browned bits from bottom of pan, until potatoes are tender but not taking on any color 30-35 minutes.
3. Add zucchini; cook, stirring occasionally, until tender, 12-15 minutes. Transfer mixture to colander; let drain 5 minutes, gently stirring occasionally. In a large bowl, whisk together eggs, cheese and basil; then stir in potato mixture.
4. Preheat oven to 425°F. Wipe skillet clean, making sure to remove any browned bits. Heat remaining 1/4 cup oil in skillet over high until shimmering. Add egg mixture and reduce heat to low. Cook, running a flexible spatula around sides occasionally to prevent eggs from sticking, until edges begin to set, about 10 minutes.
5. Transfer skillet to oven. Bake until center is set and edges are golden brown, about 12 minutes. Let cool 5 minutes. Run a knife around edges to loosen, then invert onto a wire rack. Using a large spatula, flip tortilla back over; let cool completely. To serve, cut tortilla into wedges and top with romesco sauce.

So that’s going to wrap this up for this exceptional food tortilla española recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!