Tortilla de pisto (Spanish vegetable omelette)
Spain on a Fork · ♥ 945 likes · 11.3K views · 8 min video
Read about whole eggs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 60 ml extra virgin olive oil
Heat an 11-inch non-stick frying pan over medium heat with 60 ml extra virgin olive oil.
- 2 whole medium sized yellow onions
- 1 whole red bell pepper
- 1 whole green bell pepper
- 1 whole medium sized zucchini
Roughly chop 2 onions and 1 red and 1 green bell pepper; add to the hot pan and coat in the oil, stirring every 1 to 2 minutes.
- 4 cloves garlic
- 6 whole large eggs
Cut 1 zucchini into small bite-sized pieces, roughly chop 4 garlic cloves, crack 6 eggs into a large bowl, season with sea salt and black pepper, and whisk.
- sea salt
- freshly cracked black pepper
After sauteing the onions and peppers 5 to 7 minutes, add the zucchini and coat in the oil, stirring every minute or so.
- 1 can diced tomatoes
After about 4 minutes add the drained can of diced tomatoes and the garlic, season with salt and pepper, and stir continuously 1 to 2 minutes until the garlic is fragrant.
Remove from the heat, mix the vegetables into the whisked eggs and let sit a few minutes.
Combining the vegetables with the eggs
- 15 ml extra virgin olive oil
Heat the same pan over low-medium heat with 1 tablespoon (15 ml) olive oil; pour in the egg mixture in a flat layer covering the pan and cook 3 to 4 minutes without stirring.
Setting the omelette
Run a spatula around the edges, invert onto a plate slightly smaller than the pan, slide back in, scrape in anything left on the plate, and tuck the edges toward the centre for a rounded edge.
Flipping the tortilla with a plate
Cook another 3 to 4 minutes until the eggs are just cooked through; slide onto a serving dish. Alternatively finish an oven-proof pan under the broiler for a few minutes instead of flipping.