How to make
In the traditional Spanish tortilla, additional flavorings are rarely added, relying mainly on the very flavor of the vegetable from which they are made. However, I was inspired by a frittata recipe and decided to experiment.
One of the main differences between a frittata and a tortilla is that the former is usually baked in an oven, while a tortilla is necessarily and always prepared only in a pan.
First process your vegetables by cleaning, washing and chopping them (broccoli into very small florets or just cut and the zucchini, first cut into thin circles and then into halves or quarters. Cut the garlic into circles).
Heat the olive oil on a moderate heat and put the garlic and rosemary first, so that they release their aroma. Use a lighter olive oil.
Without waiting for the garlic to brown, add the broccoli and cook until slightly softened.
Finally, add the zucchini, salt and black pepper. Let the vegetables cook slowly until nicely softened and start to acquire a slightly golden color. Then strain the fat (keep it, don't throw it away).
Wait for everything to cool, but not completely. Meanwhile, beat the eggs with a pinch of salt.
Pour a little olive oil into the pan, just enough to grease it. Heat over moderate heat. Mix the vegetables with the eggs and spread them out in an even layer in the pan.
Cook until the tortilla is browned on one side, then cover with a larger plate, flip over and slide to cook the other side. It is important that the pan is non-stick, if you need to, before flipping, slide a spatula under the juicy tortilla to be able to remove it from the bottom easily.
Serve the vegetable delicacy warm and garnished with aromatic fresh basil leaves or fresh rosemary. Sprinkle with more black pepper, but necessarily coarsely ground.
Enjoy my Rosemary, Broccoli and Zucchini Tortilla!
