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| Tortillas de calabaza (Pumpkin omelette) |
Pumpkin omelette is prepared in practically the same way as the traditional potato omelette Tortilla Española (Spanish Omelette), simply substitute the potato for the pumpkin. The pumpkin gives a rich touch to this omelette and it is also spectacular - pumpkin or squash is also one of your 5-a-day - as well as being perfect for this season.
Ingredients
- 600 gr of pumpkin
- 5 eggs
- 4 cloves of garlic
- Pimentón dulce (Sweet paprika)
- 2 tablespoons olive oil
- Salt
How to make pumpkin omelette
- Cut the pumpkin into small cubes and put them in a microwave-safe container. Cover and cook the pumpkin in the microwave for 3 minutes at maximum power.
- Beat the eggs in a bowl together with a pinch of salt.
- Heat a tablespoon of olive oil in a pan and add the previously peeled garlic. When the oil warms up, add the pumpkin, mix and add salt to taste.
- Sauté the squash for a few minutes until tender, stirring occasionally. Remove from the heat and remove the garlic cloves. Add the pumpkin to the beaten eggs and mix it well.
- Continue heating another tablespoon of oil in a pan over medium heat. When the oil is hot, add the pumpkin and beaten egg mixture, spread the pumpkin over the pan.
- After a few minutes and when the base of the tortilla is set, turn the tortilla with the help of a plate or lid with a smooth surface. Slide the tortilla back in the pan and continue cooking until it is to your liking.
