Spanish tortilla summer edition with extra virgin olive oil By Seamus Mullen
• 1 leek bulb, thinly sliced
• 2 medium sized zucchinis, thinly sliced
• 3 stalks asapragus, cut into 1” pieces
• 1 cups olive oil
• 5 eggs, beaten and seasoned with a generous sprinkle of salt
• 1 clove garlic, slightly crushed
• Salt to taste
1. Lightly beat the eggs and set aside. Season with salt.
2. Heat the olive oil over medium-low heat.
3. Add the leeks and garlic, and gently cook until translucent, about 7 minutes.
4. Add the zucchini and asparagus to the leeks and olive oil, and continue to cook for 5-7 minutes until tender.
5. Remove from the heat and strain through a colander, reserving the olive oil
6. Once you’ve strained the vegetables, season with salt to taste, and mix with the beaten eggs; it should be equal volume vegetales to egg.
7. Heat a 7-inch nonstick pan over medium-low heat.
8. Add one tablespoon of reserved cooking.
9. Pour the vegetable and egg mixture in the pan, and leave it alone for 2 minutes until the bottom starts to set up.
10. Gently shake the pan to release the eggs from the bottom of the pan; using a rubber spatula, pull the eggs away from the edge to make sure it’s not sticking at all.
11. Cook for 5 minutes or so, until the bottom is set but the top is still very wet.
12. Place a large, flat plate on top of the sauté pan, hold it tightly, and using one quick motion, flip the pan and the tortilla over.
13. Wipe the pan out with a paper towel, return to the heat, add another tablespoon of olive oil, and carefully slip the tortilla back into the pan.
14. Using a rubber spatula, carefully tuck the edges of the tortilla back into the pan, and cook for another 3 minutes.
15. Once the bottom is set up, repeat the flipping process 1 or 2 more times to get a perfectly rounded edge.
16. It can be served hot or room temperature.