What do you do when you’re given a free squash? You make a Peruvian Squash Tortilla!

Morbi vitae purus dictum, ultrices tellus in, gravida lectus.

CHEF

Liv

CUISINE

Peruvian

DIFFICULITY

Medium

SOCIAL

My neighbors made this Peruvian squash tortilla about a month ago and it was one of the tastiest things that they’ve made me. It’s got this crispy edge that is to die for.

I did an extensive Google search to find out what kind of squash it is. Truly. Let me tell you, Peruvian squash is quite the gigantic, massive, and yellow inside, squash. Do you think I could find the name of the one that climbs through my neighbor’s trees? No. But, I’m pretty sure it is a type of spaghetti squash. Pretty sure. It looks about right, just that ours are a little greener. The texture seems about right too.

The Image Gallery of a Peruvian Squash Tortilla

We all want to know what something is supposed to look like while we’re cooking, do we not? Maybe it’s just a me thing, but nothing is worse than trying a new recipe and having no idea what it’s supposed to look like as you go along. So, below behold some pictures of what this Peruvian Squash Tortilla is supposed to look like.

Peruvian Squash Tortilla
Peruvian Squash Tortilla
Peruvian Squash Tortilla
Peruvian Squash Tortilla
Peruvian Squash Tortilla
Peruvian Squash Tortilla

Details about the Peruvian Squash Tortilla

Look, I don’t really know what to call it. It could be a tortilla, a quiche, a torte? I don’t know. It’s almost an omelet.

The key really is making it in a hot nonstick pan and putting in a thin layer of the squash. The first time I made it, one, the gas went out, and then I made it way too thick. It took three thousand years to cook and in the end I was starving so I peeled it out of the pan and put about half of it in a new one.

So: hot pan, some oil, thin layer of squash. Flip. Crispify.

If you’re looking for something for a cold day, check out our Black Bean Soup. It’s a great soul warmer.

Peruvian Squash Tortilla

 

A nice healthy, crispy tortilla.

STARTING GUIDE
  • Cuisine: Peruvian

  • Prep Time: 15 mins

  • Cooking Time: 30 mins

  • Total Time: 45 mins

  • Servings: 4

  • Calories: 574

  • Fat: 18.8g

  • Carbs: 45.4g

  • Protein: 24.2g

INGREDIENTS
  • 1 Onion (red or white), diced
  • 2-3 Cloves of Garlic, minced
  • 2 Tablespoons Olive Oil

  • 1 Small/Medium Spaghetti Squash

  • 1 Medium Carrot shredded
  • 4 Eggs
  • 2 Tablespoons Potato Starch (binder)

  • 1 Cup shredded Cheese

  • Salt and Pepper to taste
GUIDE / INSTRUCTIONS
  • Take the skin off of the squash and dice into large chunks. Place into a large pot and bring to a boil.

  • Once the squash is soft, drain. Make sure to get all the water out of the squash. (If you don’t, it won’t get crispy).

  • In a medium saucepan add the 2 Tablespoons of Olive Oil.

  • Add the chopped onions to the pan and sauté until soft.

  • While the onions cook, mince the garlic and shred the carrot. Add them to the pan as well.

  • Grate the cheese (or if you have grated cheese omit this step).

  • Whisk the eggs, salt, and cheese together in a bowl. Add the sauteéd onions and garlic and stir.

  • Add the drained and pressed squash into the egg mixture.
  • Heat a non-stick (preferably) pan with some oil. Then add the mixture to the pan and cover.
  • Once you can see the edges brown, flip. Then take off the heat. Repeat until the mixture is finished.
NOTES

I made this with some more veggies last time. I added some celery (I hate celery) but I wish I would have either shredded it or chopped it smaller. So, add what you like, as long as it can cook down a bit.

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