Spanish Pumpkin Tortillitas
Madrid — Mother recipe · en it
This exquisite Madrid dish is a delightful variation of tortilla, prepared with pumpkins.
⏱️ 20 min prep + 15 min cottura · 4 porzioni · facile
Ingredients
- 2 pumpkins, sliced into thin rounds
- 3 eggs
- 1 onion, finely chopped
- 100 g pecorino cheese, grated
- salt and pepper to taste
- olive oil for frying
- 1 tablespoon chopped parsley
- 1/2 cup chicken broth
Method
- In a pot, cook the pumpkin slices in salted water for 5 minutes, then cool and drain them.
- In a bowl, beat the eggs, add olive oil, chopped onion, grated pecorino cheese, salt, and pepper, and mix well.
- Add the pumpkin slices and chicken broth to the bowl and mix thoroughly.
- Fry the mixture in a heated pan with oil until golden brown.
- Arrange the tortillitas on a plate and garnish with chopped parsley.
- Serve hot.
The story
Pumpkin tortillitas were introduced to Madrid by Spanish colonists in America, where pumpkins became important culinary plants.
Community variants (0)
No variants yet: propose the first one!