Step-by-Step Guide to Prepare Gordon Ramsay Spanish Zucchini Tortilla

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, spanish zucchini tortilla. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Spanish Zucchini Tortilla is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They are fine and they look wonderful. Spanish Zucchini Tortilla is something which I have loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can have spanish zucchini tortilla using 6 ingredients and 40 steps. Here is how you can achieve that.

The ingredients needed to make Spanish Zucchini Tortilla:

1. Make ready 2 pound zucchini (5 big zucchini)
2. Prepare 1 big sweet onion
3. Take 3 garlic cloves
4. Take 6 xl eggs or 8 large eggs
5. Make ready 3 tablespoons oil
6. Prepare Salt and black pepper (to taste)

Instructions to make Spanish Zucchini Tortilla:

1. The ingredients:
2. Peel the onion and garlic
3. Chop the onion
4. And the garlic
5. Add 1 tablesspoon of oil to a pan medium-high heat
6. Once hot, add onion
7. A pinch of salt, reduce the heat to medium-low, let cook uncovered stirring occasionally (without browning)
8. When the onion are translucent add the garlic
9. Mix and cook for another 5 minutes
10. Reserve
11. Wash and cut the zucchini, slice into 1/8 inch thick
12. Add 1 tablespoon of oil in a large pan medium-high heat
13. Once hot, add the zucchini
14. Let cook for 5 minutes stirring occasionally (without browning)
15. Reduce the heat to medium and with a semi-covered pan cook stirring occasionally
16. Until the zucchinis are translucent (this preparation should not have liquid, if it has it should be drained)
17. Add the reserved onion and garlic
18. Add two pinches of salt and mix well
19. Cook for another 4 minutes to really bring out the flavors (taste to adjust the salt)
20. Add pepper and let cool
21. In a bowl put the eggs
22. Add a pinch of salt and lightly beat it
23. Add the zucchini
24. Mix well
25. In a non-stick pan add 1 tablespoon of oil heat on a medium temperature
26. Once hot, pour the mixture into the pan and spread it evenly with a spatula
27. Run a spatula around the tortilla and shake the skillet gently to loosen
28. If bottom sticks, carefully slide spatula underneath and again shake the skillet to loosen
29. Push the sides of the mixture down around the edges of the pan once so that some of the excess uncooked egg reaches the bottom
30. Cook over low heat, until almost set and the top is just bit wet, 12 to 15 minutes
31. For flipping the tortilla: flatt large plate
32. Firmly place a plate against the top of pan
33. Hold on tight and flip pan and tortilla onto plate, then slide the tortilla right back onto the pan
34. Also you can cover the tortilla with the skillet and flip it back
35. If when you flip the tortilla, the egg isn't set to your liking you can flip it back again and let cook for more minutes
36. Cook over low heat for another 10 minutes
37. Repeat the flip of your finished tortilla onto a clean serving plate
38. You can serve immediately
39. Or let cool then refrigerate and serve later
40. This recipe is ideal to accompany any type of meat

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