I was given a bunch of fresh squash and zucchini the other day. Living in an apartment, it’s very nice knowing people who have gardens and small appetites. Lucky me!
For a long time, I always made basically the same thing with squash and zucchini–a delicious stewed concoction with tomatoes that could go well with pasta or in lasagna–but this time I wanted to do something different. I’d also been craving a quiche or something eggy, so one fateful night, I decided to embark on a Spanish tortilla. The first night I had a Spanish tortilla was very eventful for me. It was the first night I found out that beer could taste good and it was my first college party, so this dish has an interesting place in my brain/heart.
Before I’d only had it with onion, potato, and egg, but I thought the squash and zucchini double whammy would work out well. I recently bought pounds and pounds of potatoes and have a ridiculous amount of good olive oil (thanks mom!), so I went to town.
Since I don’t have a very good skillet for a traditional Spanish tortilla, I decided to try baking it, which thankfully, turned out very well.
Baked Spanish Tortilla!
Garlic, Salt, Pepper
3-4 medium golden potatoes
4-5 squash and/or zucchini
I think I used around 8 eggs?
And probably about 1/4 cup olive oil (that’s why it’s important to have one that you think tastes good)
1. Preheat oven to 375
2. Slice the garlic (of course), potatoes, zucchini, and squash (and onion if you remember) into thin slices of equal thickness. Mine were about 1/4 inch.
3. Oil the bottom of a 9 x 13 and begin layering the potatoes and squash/zuchs, starting with potatoes on bottom. Add a little Salt/Pepper/Garlic/Olive oil at each layer.
4. Crack some eggs into a separate bowl and whisk, then pour over pan. You want it to fill to only about half full. I started with only a few but kept adding more until it reached the level. (My pan isn’t 9 x 13, it’s something weird like 10 3/8 x 14 1/4, so I needed about 8 eggs, but you might need a different amount)
5. Cover pan with foil and bake for 45 minutes.
6. Check on it–test fluffiness of eggs. It might need 15 more minutes without the foil.