Tortilla de Espinaca y Calabaza

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we're going to make a special dish, Tortilla de Espinaca y Calabaza. It is one of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.

Tortilla de Espinaca y Calabaza is one of the most favored of current trending foods on earth. It's simple, it's fast, it tastes yummy. It's appreciated by millions every day. They're fine and they look fantastic. Tortilla de Espinaca y Calabaza is something which I have loved my whole life.

Many things affect the quality of taste from Tortilla de Espinaca y Calabaza, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tortilla de Espinaca y Calabaza delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Tortilla de Espinaca y Calabaza is 4 Personas. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Tortilla de Espinaca y Calabaza estimated approx 30 minutos.

To get started with this recipe, we have to first prepare a few components. You can have Tortilla de Espinaca y Calabaza using 15 ingredients and 9 steps. Here is how you can achieve it.

Receta fácil, económica, rica y saludable.
#RecetasDeFinDeMes

Ingredients and spices that need to be Make ready to make Tortilla de Espinaca y Calabaza:

1. 1 mazo de espinaca
2. 1/2 calabaza
3. 1/2 morrón rojo
4. 1/2 morrón amarillo
5. 4 cebollas
6. 1 cebolla morada
7. 3 dientes ajo
8. Cebollita de verdeo
9. Perejil
10. 4 huevos
11. 2 cucharadas almidón de maíz (maizena)
12. 2 cucharadas leche
13. 40 g queso rallado
14. Sal, pimienta, orégano, especias surtidas
15. Rocio vegetal

Steps to make to make Tortilla de Espinaca y Calabaza

1. Cortamos las cebolla y los morrones en daditos.
2. Cortamos la calabaza también en daditos.
3. En una olla colocamos un poco de aceite y rehogamos la cebolla, los morrones y la calabaza.
4. Una vez tranparentado la cebolla apagamos el fuego y agregamos el perejil, el ajo, la cebollita de verdeo y la espinaca cortaditas. Reservamos.
5. En un bols batimos primero la clara sin llegar a punto nieve, incorporamos las yemas, las dos cucharadas de almidón de maíz, la leche, el queso rallado, la sal, la pimienta, el orégano y las especias surtidas, batimos de nuevo y le incorporamos el preparado anterior que habíamos reservado, mezclamos todos los ingredientes. Esta preparación rinde para dos tortillas.
6. En una sartén de teflón colocamos rocío vegetal dejamos calentar un poquito y vertemos el preparado, dejamos que dore.
7. Damos vuelta y cocinamos del otro lado.
8. Retiramos de la sartén.
9. Podemos acompañar con ensalada de lechuga, tomate y chauchas. Bon appétit.

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