Tortilla de Calabaza
- one 12-inch cast iron skillet
Ingredients:
½ cup extra virgin olive oil
4 cloves fresh garlic, minced
3 medium yellow onions, diced small
2 pounds zucchini, lightly peeled and diced small
1 tablespoon flat-leaf parsley, chopped fine
1 teaspoon fresh oregano, or 1½ teaspoons dried oregano
8 (cage-free) eggs
Kosher salt
Fresh-cracked black pepper
Instructions:
In a large cast iron skillet, heat half the olive oil over medium heat. Add diced onions and zucchini; stir and sauté for 5 minutes. Add garlic and continue to stir and sauté for an additional 10 minutes, until vegetables are soft, but without browning. Season the mixture with salt, pepper, and herbs.
Break eggs into a large bowl and whisk them well for 2 minutes to fluff the mixture. Transfer cooked vegetables into the beaten eggs and blend well with a fork. Wipe the skillet clean, and then add remaining oil to the warm skillet. Transfer entire mixture back to the skillet and place into oven for 8-10 minutes, uncovered, until egg center gently sets and is not runny. Remove from oven and let sit for 15 minutes.
To present, use a hot pad for the skillet handle and invert a large plate over the skillet. Hold plate firmly against the skillet and flip, releasing the tortilla onto the plate. Let sit a minimum of 10 minutes before serving.