A Midsummer Night’s Dinner

summer lovin'

I stopped by a local farmer’s market last night in search of some fresh zucchini. But I found something very unexpected.

But first, what’s with squash? Is it a zucchini? Or a squash? Same thing to me, although I know that squash are usually yellow and zucchinis are dark green. Well, that’s what I thought:

oh, hi

That’s a goldenrod zucchini on the left, according to the nice girl at the farmer’s market. And it throws everything out of whack. It’s golden yellow, like squash, but looks, tastes and has the texture of a green zucchini. Why are they confusing me like this?

Anyway, I thought a simple Spanish tortilla would be a great way to enjoy them. More weird word things, because this isn’t a typical tortilla. It’s actually a fried potato pancake-like thing, with eggs and veggies. I suppose that’s why some people call it tortilla de patatas to cut down on the confusion. But no matter what you call it, it’s good stuff.

Spanish Tortilla with Summer Squash
– 5 yellow new potatoes
– Half of a green zucchini
– Half of a goldenrod zucchini
– ¼ of a white onion
– 1 teaspoon of minced garlic
– 4 large eggs
– Shredded Swiss cheese (optional)
– Garlic salt
– Cracked red pepper
– Salt and pepper
– Olive oil

Start by thinly slicing your veggies. I used my mandolin for the potatoes and zucchini.

potato chips

In a large pan, heal some oil on medium heat. Add the sliced potatoes, season with a garlic salt and fry until lightly golden. Add the onion and garlic and continue to cook until the onions are soft. Next, add the sliced zucchini and cook until soft.

Crack the eggs into a bowl and season them with salt, pepper and cracked red pepper to taste. Pour over the veggies, turn the heat to medium-low and cook for about 10 minutes. Sprinkle with a little Swiss.

Once the bottom has set, flip the tortilla over using a large plate. Fry the other side for 10 minutes, or until nicely fried.

look at that texture

Remove from the pan, let it cool slightly, slice and eat.

It really is like a veggie-filled potato pancake. Very light. Fluffy. Pair it with a crisp summer beer and you’re golden. I ate it with my spicy ketchup, which added a little kick.

What fools these mortals be … who aren’t enjoying summer squash this season.

more summer lovin'


4 Comments on “A Midsummer Night’s Dinner”

  1. What a great fritatta! Err, tortilla. I always put a little salsa on mine. I agree with you too, only fools would not be enjoying summer squash right now!

  2. Caroline says:

    Mmm this looks awesome, and you’re right, perfect texture. How can you go wrong with a potato covering/crust though? Yes please. 🙂

  3. Renee says:

    This really sounds good and would be quick and easy, plus not too much time at the stove with the terrible heat we’ve been having.

  4. […] A Midsummer Night’s Dinner […]

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