Pinotxo Tortilla

* I took the photo this week instead of Phil. Go Hipstamatic app!

One gorgeous clear morning last week, a small band of bleary eyed travelers made their way to Barcelona’s temple of culinary delight, Mercat de la Boqueria for breakfast and a little shopping. We didn’t have much time, but I was able to fill my stores with sea salt packed anchovies, mojama (similar to bottarga), some sort of dried mystery fish, saffron and pimenton (all will be making an appearance here). After my market whirlwind we met up with our gorgeous host Eva at the incredibly famous tapas bar Pinotxo for a bite to eat before we boarded the train south. We had a lovely cream filled pastry that I believe is called xuixo and my favorite which was a perfectly seasoned tortilla with zucchini and onion.

Before my breakfast at Pinotxo, I had only seen the tortilla made with potatoes. So, I was pleasantly surprised to see this it bursting with green goodness. The combination of the onion, zucchini and egg was fantastic. Now, I have always heard this eggy dish described as an omelet, but I see it as more of a fritatta. Whatever it is, it is delicious and I guess that is all that matters. Mine is by no means authentic, but it is incredibly tasty nonetheless. I blend nice thick yogurt and mustard in with my eggs to give them a little tang and richness. I hope you enjoy my version as much as I enjoyed the one I had at Pinotxo.

Pinotxo Tortilla

4 Small Zucchini, sliced thin

1/2 an Onion, sliced thin

6 Eggs (use really fresh eggs, you’ll thank me later), room temp

1/2 cup Thick Plain Yogurt, room temp

1 Garlic Clove

1 TBS Stone Ground Mustard

Sea Salt, to taste  (just don’t skimp)

Freshly Ground Pepper, to taste

1/4 tsp Paprika (I used hot)

2 TBS Olive Oil + more to saute the onions and zucchini

Over medium heat saute the onions and zucchini in olive oil until they are brown.

In a large bowl combine the eggs, yogurt, mustard, garlic, salt, pepper and paprika and whisk to combine.

Heat a smallish skillet over medium heat and add in the olive oil. Add the egg mixture and then the zucchini to the pan and allow to cook. After a few minutes begin to run a rubber/silicone spatula around the rim of the skillet to ensure the tortilla doesn’t stick to the pan, don’t force it this will get easier the longer it cooks. When it is cooked about halfway through run it under the broiler until the egg is set on top and golden brown.

To serve; run the spatula around the sides to ensure release and invert carefully onto a plate and slice into wedges or small squares for a crowd. Can be eaten hot, cold or at room temperature.

-Phil and I were in Barcelona working on a story for Mutineer Magazine. I can’t tell you what just yet, but I officially love what I do.

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