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Butternut Squash Tortilla

You only need salt and olive oil - a genuine tortilla recipe apart from the potato.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)
Serves 4 Prep: 10 min Cook: 30 min

Ingredients

Butternut squash 400g
Onion (medium) 1/2
Olive oil 10 tbsp
Salt 2 pinches
Eggs 3

Method

1
This is a butternut squash.
2
When you cut it, it looks like this.
3
Peel the squash and thinly slice 3-4mm. It's important to cook it evenly, so make them all the same size. The same with the onion.
4
Put the olive oil in a pan to just cover the squash and onions, with a pinch of salt. It needs to confit and cook gently on a medium heat rather than fry.
5
It will be nice and soft after 10-15 minutes. Turn off the heat and drain off the oil well. Keep aside until it's cooled down.
6
Mash the squash with a fork.
7
Crack the eggs into a bowl and add a pinch of salt. Mix well and add Step 6, mix again.
8
In a 20cm diameter frying pan, put 1 tsp vegetable oil on high heat. Pour Step 7 into the pan in one go.
9
Stir lightly until the base starts to firm up then turn the heat down to medium.
10
Fry for 4-5 minutes. Put a flat plate on top and turn over. Slide the tortilla back in to the frying pan to cook the other side.
11
Fry for 2-3 minutes until nice and brown. Cook for slightly less if you prefer a runnier centre.

Tips & Note

●The olive oil doesn't need to be extra virgin, you just need a reasonable quality oil, even sunflower oil will do. At Step 10, you can flip the tortilla if you're confident!

Butternut Squash Tortilla

You only need salt and olive oil - a genuine tortilla recipe apart from the potato.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)

Serves 4

Prep: 10 min

Cook: 30 min

Ingredients

Butternut squash 400g
Onion (medium) 1/2
Olive oil 10 tbsp
Salt 2 pinches
Eggs 3
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Butternut Squash Tortilla

Recipe ID :1098 Posted on 11 SEP 2015
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Serves 4

Prep 10min
Cook 30min
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printed 69

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You only need salt and olive oil - a genuine tortilla recipe apart from the potato.

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Tobuchan
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Tobuchan
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Ingredients

Print Ingredients Email Ingredients
400g
1/2
10 tbsp
2 pinches
3

Method

Prep
10min
Cook
30min
1
This is a butternut squash.
2
When you cut it, it looks like this.
3
Peel the squash and thinly slice 3-4mm. It's important to cook it evenly, so make them all the same size. The same with the onion.
4
Put the olive oil in a pan to just cover the squash and onions, with a pinch of salt. It needs to confit and cook gently on a medium heat rather than fry.
5
It will be nice and soft after 10-15 minutes. Turn off the heat and drain off the oil well. Keep aside until it's cooled down.
6
Mash the squash with a fork.
7
Crack the eggs into a bowl and add a pinch of salt. Mix well and add Step 6, mix again.
8
In a 20cm diameter frying pan, put 1 tsp vegetable oil on high heat. Pour Step 7 into the pan in one go.
9
Stir lightly until the base starts to firm up then turn the heat down to medium.
10
Fry for 4-5 minutes. Put a flat plate on top and turn over. Slide the tortilla back in to the frying pan to cook the other side.
11
Fry for 2-3 minutes until nice and brown. Cook for slightly less if you prefer a runnier centre.

Tips & Note

●The olive oil doesn't need to be extra virgin, you just need a reasonable quality oil, even sunflower oil will do. At Step 10, you can flip the tortilla if you're confident!

Category

Spain Hors D'Oeuvres Omelettes Pan Fried / Shallow Fried Simmer Starters Tapas Vegetable Sides Vegetarian Eggs Squash / Pumpkin Home Party

Related Butternut squash egg Tortilla butternuts pumpkin omelette tapas
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