Argentinian Tortillas De Zapallitos Recipes

SPANISH TORTILLA

Steps:

• Preheat oven to 375 degrees F.
• Heat the olive oil in a nonstick omelet pan over medium-high heat. Add the potatoes and onions and saute until tender, about 3 minutes. Gently stir in the ham and peppers and cook for an additional 2 minutes.
• In a large bowl add the eggs and whisk until well blended. Stir in the grated cheese and mix to combine. Add the egg and cheese mixture to the pan, season with salt and pepper, to taste, and stir gently with a heat-proof spatula. Reduce the heat to low and cook until the egg begins to thicken, about 2 minutes. Put the pan in the oven until eggs are set and slightly puffed and brown on top, about 5 minutes.
• Remove from the oven and garnish with fresh parsley. Transfer to a serving platter, cut into wedges and serve warm or at room temperature.

COSTA RICAN ZAPALLITOS RELLENOS (STUFFED ZUCCHINI)

Steps:

• Boil the zucchinis until tender, apprx 8-10 minutes.
• let cool, cut in half lengthwise.
• Scoop out the insides and place in a strainer, Force as much liquid out as possible.
• Combine the squash paste, egg, grated cheese,& milk, mix well.
• Fill the zucchini shells.
• Sprinkle with the bread crumbs and parmesan cheese (get them ready up to this point and then just pop them in the oven 15 minutes before serving).
• Heat in 350F oven for apprx 10-15 minutes or until the parmesan is browned and they are heated through.

TORTILLA DE PATATAS

Steps:

• Heat oil in a deep stockpot over medium-high heat until almost smoking, 2 to 4 minutes. Add potatoes and onion; they should be mostly covered with oil. Season with 1 1/2 teaspoons salt. Cook, stirring occasionally and maintaining a gentle simmer, until potatoes are just fork-tender, 8 to 12 minutes; do not overcook.
• Drain potato-onion mixture in a colander; reserve oil for another use or discard. Allow to cool for a few minutes, then taste and season with more salt, if needed.
• Meanwhile, crack eggs into a large bowl and season with remaining 1/2 teaspoon salt; whisk until well beaten. Add potato-onion mixture and toss to coat.
• Heat a 10-inch nonstick skillet over high heat. Add 1 teaspoon olive oil, then pour in egg-potato mixture. Level it with a spatula and cook for 1 minute. Reduce heat to medium-low and cook for about 5 minutes. Run a rubber spatula around the outer edges to make sure it's not sticking and to help it form its shape.
• Once it starts to firm up around the edges and in the center (although it will still be a little runny), place a large plate over the skillet. Flip the omelet onto the plate, then slide it back into the skillet. Use the spatula to help press the edges in and under, to maintain a rounded edge. Cook over high heat for 1 minute, then reduce to low and cook until it feels set in the center and a knife inserted in the center comes out clean, 2 to 3 more minutes.