Tortilla with Squash, Walnuts and Idiazábal

A juicy Spanish tortilla with Hokkaido squash, toasted walnuts and savory Idiazábal, which can be cut into pieces while lukewarm. Served as a hearty tapa for sharing, it pairs well with the Thanksgiving table and brings an autumnal accent to Spanish cooking.

By yumbelo · 4 servings · 60 minutes

Ingredients

• 500 g Hokkaido squash
• 300 g waxy potatoes
• 1 pc red onion
• 2 pc garlic cloves
• 8 pc eggs
• 4 tbsp olive oil
• 50 g walnut kernels
• 80 g Idiazábal, grated
• 1 tsp smoked paprika (Pimentón de la Vera)
• 1 tsp dried thyme
• salt
• pepper

Method

1. Peel the squash, remove the seeds and cut into roughly 2 cm cubes. Peel the potatoes and slice them into roughly 3 mm thin slices using a mandoline. Finely dice the onion and garlic.
2. Preheat the oven to 200 °C, top and bottom heat. Spread the small squash cubes on a baking tray with 1 tbsp olive oil, a little salt and the thyme and roast for about 20 minutes, until soft and showing roasted flavors.
3. Heat 3 tbsp olive oil in an ovenproof pan about 26 cm in diameter over medium heat. Fry the potato slices with the onion in it for about 15 minutes, turning occasionally, until soft but not browned.
4. Add the garlic cubes and fry for about 1 minute more, until fragrant. Remove the pan from the heat.
5. Whisk the eggs in a bowl and season with salt, pepper and the paprika powder. Fold in the roasted squash cubes, the roughly chopped walnuts and the Idiazábal.
6. Pour the egg mixture evenly over the potatoes in the pan and let it set for about 2 minutes over medium heat, carefully loosening the edge with a spatula.
7. Place the pan in the oven and bake the tortilla for about 10 to 12 minutes, until the surface is set and lightly browned. Don't forget the pan handle, as it gets hot.
8. Take the tortilla out of the oven, let it rest for about 5 minutes, then cut into pieces and serve lukewarm.