This recipe comes from Culinaria Spain, that grand book with the vibrant yellow cover. Do you know it? We often enjoyed tortilla espanõl on our long-ago visit to that marvelous country. Until the other day, I’d never made the dish.
The Culinaria gives a standard recipe then suggests that various toppings that can be used to modify it. There isn’t one for zucchini blossom. But ours were so lovely and because I really made a mess of stuffing them before, I thought that I’d use them like spinach as in tortilla de espinacas. And since this is still America, I sprinkled ours with some cheese at the end for good measure. No ketchup, though, so I guess that we’re learning.
As you might have guessed, this has a very delicate flavor that is quite nice. It sort of reminded us of a butter-free version of pommes Anna.
potato omelet with zucchini blossoms
2/3 cup olive oil
2 ½ lbs potatoes, peeled and sliced thinly
2 tsp salt or to taste
1 bunch zucchini blossoms
shredded cheese (optional)
Add ½ cup olive oil to skillet with 1 tsp salt on high heat. Add sliced potatoes and sauté for about 15 to 20 minutes until tender.
Meanwhile beat together eggs and remaining 1 tsp salt until foamy.
Remove potatoes from heat, drain any remaining oil and set aside. Gently fold potatoes into eggs. Let rest.
Trim flowers to remove any large stems and the inner stamens and pistils. Sauté in same pan with a touch of salt. Remove from heat and set aside once they have wilted.
Heat remaining oil in pan then pour potato egg mixture back into skillet on low heat. Cover with sautéed zucchini blossoms. Let cook for a few minutes. Then using a large dish, carefully flip the omelet over and cook on the opposite side. Once ready, flip into a serving dish, blossom side up. Sprinkle with cheese.