Spain's Most UNDERRATED Omelet | Tortilla de Pisto Recipe

By Spain on a Fork · 45 min

Ingredients

Instructions

1. Roughly chop the onions, peppers and garlic, cut the zucchini into bite-sized pieces, then crack the eggs into a large bowl, season with salt and pepper and whisk.
2. Heat 4 tbsp (60 ml) olive oil in a large nonstick pan over medium heat.
3. Add the onion and peppers and cook, stirring every 1 to 2 minutes, for 5 to 7 minutes until lightly sautéed.
4. Add the zucchini and cook, stirring every 1 to 2 minutes, until lightly sautéed, about 4 minutes.
5. Add the drained diced tomatoes and garlic, season with salt and pepper, stir constantly for 1 to 2 minutes, then remove from the heat.
6. Transfer the vegetables to the beaten eggs, leaving behind any liquid in the pan, mix well and let rest a few minutes.
7. Heat the same pan over low-medium heat with 1 tbsp (15 ml) olive oil.
8. Pour in the egg and vegetable mixture in an even layer. Cook 3 to 4 minutes.
9. Flip the omelet using a slightly smaller plate, then slide it back into the pan, press the edges toward the centre and cook another 3 to 4 minutes until the eggs are just set through.
10. Slide onto a serving dish and serve warm, at room temperature or chilled.

Summarized from Spain on a Fork's video. Watch it for the details.

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