Spanish Vegetable Tortilla with Manchego

La storia di questo piatto

Born of Spanish kitchens where the midday sun slows time to a golden simmer, this tortilla carries the soul of home tables and shared plates, of Manchego hills and humble abundance turned sacred.

Ingredienti

• 500 g Potatoes
• 2 pieces Zucchini
• 1 piece Red bell pepper
• 1 piece Onion
• 6 pieces Eggs
• 80 g Grated Manchego cheese
• 150 ml Extra virgin olive oil
• 8 g Salt
• 1 pinch Black pepper

Preparazione

1. Peel the potatoes and slice them thin as coins, along with the onion cut into fine pieces. Heat the oil in a wide skillet over medium-low heat, add potatoes and onion and let them confit slowly: if you hear them sizzle loudly, lower the flame at once, because here we're poaching, not frying. Stir occasionally and wait until the potatoes become tender and golden at the edges, with the onion translucent and sweet as caramel.
2. While the potatoes cook, cut the zucchini into thin rounds and the bell pepper into small strips, so they're ready at the right moment. When potatoes and onion are nearly done, combine them in the same skillet with half the salt and toss over medium heat, stirring from time to time. They're ready when the zucchini is tender yet still intact and the pepper has softened without losing its vibrant color.
3. Drain the vegetables in a colander, but carefully reserve the fragrant oil: it's a little treasure you'll use later. Let the vegetables cool for a few minutes, then in a large bowl whisk the eggs with the remaining salt and pepper, add the grated Manchego and stir until the mixture becomes thick and slightly foamy. Pour the now-cooled vegetables into the eggs and mix well, so every slice of potato is dressed in egg and cheese.
4. Return a couple of tablespoons of the reserved oil to the skillet and heat it over medium heat until it begins to shimmer with a light haze, a sign it's ready. Pour in the mixture, level the surface with a spatula and immediately lower the heat to low: patience is everything here. Cook until the edges firm up and the center trembles slightly, like a custard, never as liquid as water.
5. Place a flat plate wider than the skillet on top, flip with a decisive and confident gesture, then slide the tortilla back into the skillet on the uncooked side. Continue cooking over low heat: you'll know it's ready when the surface loses its shine and, inserting the tip of a knife at the center, it comes out nearly dry. The heart, however, must remain creamy, never dry: that's the secret of a good tortilla.
6. Slide the tortilla onto a plate and let it rest away from the heat: in this time it sets and the flavors come together like a family at table. Taste a corner, and if you feel it needs a bit more vibrancy, a light sprinkle of salt will wake it right up. Cut into wedges and bring to the table warm, never hot, so the Manchego stays creamy and soft, not rubbery.