Tortilla Española Of Summer Squash – a delicious recipe with eggs, milk, summer, parsley, kosher sea salt, black pepper. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
["Heavily whisk eggs and milk with about 1/3 tsp salt and a little pepper in a large bowl until very fluffy. Set aside.", "Slice summer squash into ribbons, small cubes or half moons. Thinly slice onion. Roughly chop parsley. Smash garlic with mortar and pestle or finely dice. Coat 9"" nonstick pan in olive oil and saute these ingredients with salt and pepper on medium heat until wilted.", "Add eggs. Let cook for a couple minutes and then start working your plastic spatula or wooden spoon around the perimeter of the tortilla, folding it over a little and tilting the pan to let more raw egg mixture run into your pan. Repeat this and cook until tortilla is about 80% done.", "Time for the flip. Firmly place a large plate against the top of the pan, hold on tight and flip! Now just slide the tortilla right back into the pan to finish cooking the partially raw side you flipped onto the plate. Cook for another 2 minutes and repeat the flip of your beautiful finished product onto a clean plate for serving."]
312
kcal
Calories
21
g
Fat
5
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 8-10 eggs, 1/2 cup milk, 2 summer squash (a yellow and green), fresh parsley, and more.
Yes, Tortilla Española Of Summer Squash falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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