AUTHENTIC TORTILLA ESPANOLA CON CHORIZO
This authentic Tortilla Espanola con Chorizo recipe is a perfect light lunch or dinner. Try this Spanish tortilla recipe for dinner today.
Provided by Ellen Christian
Categories recipe
Time 30m
Number Of Ingredients 7
Steps:
- Lightly beat the eggs, season with a generous sprinkle of salt, and set aside.
- In a large skillet heat the olive oil over medium-low heat. Add the onions and garlic and gently cook until translucent, about 15 minutes. Add the potatoes and continue to cook for about 20 minutes, or until potatoes have completely fallen apart. Take care to keep the heat low enough that the potatoes and onions don't take on any color.
- Drain the onions & potatoes through a colander, reserving enough olive oil for cooking the tortilla.
- Season the potato and onion mixture with salt and mix with the beaten eggs; it should be roughly equal parts potatoes and eggs as you want the mixture to be just barely held together with the eggs.
- Heat a 10" nonstick skillet over medium-low heat and add 1 tablespoon of the cooking oil from the potatoes and onions. Pour the potato and egg mixture into the pan and leave it alone for 2 minutes until the bottom starts to set up. Gently shake the pan to release the eggs from the edge to make sure they're not sticking at all. Cook for 5 minutes or so until the bottom is set but the top is very wet.
- Place a large, flat plate on top of the skillet, hold it tightly, and in one quick motion flip over the pan and the tortilla.
- Wipe out the pan with a paper towel and return it to the heat. Add another tablespoon of the cooking oil and carefully slip the tortilla back into the pan. Using a rubber spatula, carefully tuck the edges of the tortilla into the pan and cook for another 3 minutes. Flip one or two more times to get a rounded edge. (OK I skipped that part)
Nutrition Facts : Calories 1334 calories, Carbohydrate 55 grams carbohydrates, Cholesterol 372 milligrams cholesterol, Fat 118 grams fat, Fiber 6 grams fiber, Protein 19 grams protein, SaturatedFat 18 grams saturated fat, ServingSize 1, Sodium 319 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 96 grams unsaturated fat
SPANISH TORTILLA
The Spanish tortilla has nothing in common with the Mexican variety except its shape and its name. One is just a bread. The other can be an appetizer, a snack, or even a light meal. But the Spanish tortilla has another advantage: because it is better at room temperature than it is hot, it should be made in advance, anywhere from 15 minutes to a few hours. In its most basic form, the tortilla is a potato and egg open-faced omelet that derives most of its flavor from olive oil. Onions or scallions can replace the potato in part or entirely, as can cooked greens like chard. The only hard part is turning the partly formed tortilla, so do it swiftly and carefully (using a nonstick skillet makes it much easier). The worst that will happen is that a little potato and egg will be left behind when you return the cake to the skillet. If you can't bring yourself to risk the flip, just slide the pan into a 375-degree oven until the eggs are completely set, but not overcooked.
Provided by Mark Bittman
Categories brunch, appetizer
Time 40m
Yield 3 main-course or 6 appetizer servings
Number Of Ingredients 5
Steps:
- Peel and thinly slice potatoes and onions; it's easiest if you use a mandoline. Meanwhile, heat oil in an 8- or 10-inch nonstick skillet over medium heat. After 3 or 4 minutes, drop in a potato slice. When tiny bubbles appear around its edges, add potatoes, onions, a good pinch of salt and a liberal sprinkling of pepper. Gently turn mixture in oil with a wooden spoon, and adjust heat so oil bubbles lazily.
- Cook, turning potatoes gently every few minutes, until they are tender when pierced with a small knife. Adjust the heat so they do not brown. If potatoes begin to break, they are overdone; stop cooking immediately. As potatoes cook, beat eggs with some salt and pepper in a large bowl.
- Drain potatoes in a colander, reserving oil. Wipe out skillet, and heat over a medium flame for a minute. Add 2 tablespoons oil. Gently mix warm potatoes with eggs, and add to skillet. As soon as edges firm up, after a minute or so, reduce heat to medium-low. Cook 5 minutes.
- Insert a rubber spatula all around edges of tortilla to make sure it will slide from pan. The top will still be runny. Carefully slide out onto a plate. Cover with another plate, and holding plates tightly, invert them. Add another tablespoon oil to skillet, and use the spatula to coax tortilla back in. Cook 5 minutes, then slide from skillet onto a clean plate. Serve warm (not hot), or at room temperature. Do not refrigerate.
Nutrition Facts : @context http, Calories 980, UnsaturatedFat 67 grams, Carbohydrate 38 grams, Fat 84 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 14 grams, Sodium 988 milligrams, Sugar 4 grams, TransFat 0 grams
TORTILLA WITH CHORIZO
Steps:
- Preheat oven to 450 degrees F.
- Heat canola oil in a 12-inch nonstick or cast iron saute pan over medium high heat. Add onions and peppers, cook until tender, about 5 minutes. Add chorizo, potatoes, garlic, and cilantro stirring carefully as to not break up the potatoes, cook 1 more minute. Season with salt and pepper.
- In a large bowl whisk eggs with a pinch of salt until well blended. Add eggs to the pan with the chorizo mixture. Stir gently with a heatproof spatula, allowing the bottom to cook, pulling away at the sides to allow the egg on top to run underneath as if cooking an omelet.
- When eggs are mostly set but still a little runny place pan in oven for about 5 minutes until set and slightly puffed and brown on top.
- Remove from oven. Cut into wedges. Serve warm or at room temperature.
TORTILLA ESPAñOLA
Provided by Spain on a Fork
Time 40m
Number Of Ingredients 5
Steps:
- Peel the potatoes
- Rinse and pat dry potatoes
- Using a frying pan, turn your burner on to medium heat and add the 1/2 cup olive oil
- Cut potatoes into small thin pieces
- Add potatoes to frying pan
- Peel and dice the onion
- Add the onion to the potatoes on the frying pan and mix together and add salt to your liking
- beat the 6 eggs in a medium size bowl and add a generous pinch of salt to the eggs
- Once the potatoes and onions are cooked through add them to the bowl with the eggs and mix all together
- add the mixture back into the pan and cook on LOW heat for 3 minutes
- Using a plate that is bigger than the pan, place it over the pan and flip the tortilla over and slide the uncooked side to cook for another 3 minutes
- Slide the tortilla into a plate and let rest for at least 5 minutes
- Enjoy!
TORTILLA ESPANOLA WITH CHORIZO
Diced chorizo contributes a spicy note to tortilla espanola, a classic Spanish egg dish with potatoes and onion often served warm as an appetizer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 6
Steps:
- Heat oil in a heavy 8-inch skillet over medium-low heat. Add potatoes and onion, and season with salt. Cover, and cook, stirring often, until potatoes are tender, about 12 minutes. Using a slotted spoon, transfer potatoes and onion to a bowl. Add chorizo to skillet, and cook, stirring occasionally, for 3 minutes. Transfer chorizo and pan drippings to potato-onion mixture. Reserve skillet.
- Add eggs to potato-onion mixture, and season with salt and pepper. Lightly coat skillet with more oil if needed, and heat over medium heat. Pour in egg mixture; stir to combine and press to flatten. Cook, running a flexible spatula around the edges occasionally, until edges set and center is slightly runny, 6 to 8 minutes.
- Place a plate, upside down, over skillet, and invert tortilla onto plate. Slide tortilla, cooked side up, back into skillet. Cook over low heat until completely set in the center, 3 to 6 minutes. Transfer to a serving plate, and let cool slightly before cutting into squares or wedges.
AUTHENTIC SPANISH TORTILLA RECIPE (TORTILLA ESPANOLA)
Steps:
- Cut the potatoes into small cubes.
- Heat up extra virgin olive oil in a frying pan and add the potatoes. Ensure using enough olive oil so that the potatoes are fully covered.
- When the potatoes are completely cooked, drain them in a colander using a paper towel. This way, the towel will soak most of the oil, and the leftover oil can be used later in other recipes.
- Slice the onions in vertical long slices and add them to the frying pan with a bit of olive oil.
- Sauté the onion slices over medium heat until they start to caramelize. This usually takes around 15-20 minutes depending on the flame.
- Beat the eggs in a large bowl (ensure doing this at room temperature), and add a bit of salt which will help your eggs retain most of the moisture when you're cooking them. Note: Use around 2 eggs per potato for the ideal flavor.
- Add the caramelized onions and the potatoes to the beaten eggs and mix everything. Once everything is nicely mixed, let the mixture sit for at least 15 minutes.
- Pour the tortilla mixture into the frying pan gently, and set the flame on medium-low heat. DO NOT cook your Tortilla Espanola over an extremely hot pan, as it can burn or overcook which is not something you want.
- Grab a large plate to flip the tortilla. Ensure using a plate that is larger than the pan, as it will successfully flip the tortilla without scrambling it. Put the plate on top of your pan, and flip it quickly. It may be runny, but that's how it is before the other side is cooked as well.
- Slowly slide the tortilla back into the frying pan and let the other side cook on a medium flame for an additional 6-8 minutes. If you like your tortilla fully cooked, you can let it cook a little bit more before taking it off the pan.
- Flip the tortilla again but on a clean plate this time. Let it cool down for 10 minutes before devouring, as the recipe tastes a whole lot better at room temperature.
Nutrition Facts : Calories 344 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 372 milligrams cholesterol, Fat 13 grams fat, Fiber 4 grams fiber, Protein 17 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 305 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
SPANISH OMELET-TORTILLA ESPAñOLA
Steps:
- Gather the ingredients.
Nutrition Facts : Calories 891 kcal, Carbohydrate 45 g, Cholesterol 155 mg, Fiber 5 g, Protein 10 g, SaturatedFat 11 g, Sodium 396 mg, Sugar 3 g, Fat 76 g, ServingSize 6 portions (6 servings), UnsaturatedFat 0 g
TORTILLA ESPANOLA CON CHORIZO
Steps:
- In deep half of frittata pan, medium heat, warm 1 Tbsp. olive oil. Add onion and 1/2 tsp. salt. Cook until tender & translucent, about 5 min. Transfer to plate.
- In a bowl, whisk eggs, salt & pepper. Stir in potatoes, chorizo and onions. In same pan, on med-low heat, warm 1 Tbsp. oil, add eggs. Cook, loosening edges occasionally with rubber spatula for 5-6 minutes. Adjust heat so underside turns golden, but not brown.
- In shallow half of pan, warm 2 tsp. oil over low heat. Place upside down on top of deep pan. Holding firmly, flip and remove deep pan. Put shallow pan over med-low heat and cook, pressing center lightly with spatula until set, 5-6 min. Loosen edges with spatula and slide onto large plate. Let stand 10 minutes. Cut into slices and serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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- Working in batches, lightly fry potatoes and onion until soft, but not browned or crispy. Using a slotted spoon, remove to a bowl or plate. Set aside.
- When through frying, reserve 1 tablespoon oil, discard the rest. Rub remaining 1 tablespoon through the bottom and sides to prevent sticking.
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- Allow to cook until both potatoes and onions are tender. This should take about 10-12 minutes. You want the potatoes to be soft, but not fall apart. Every 3 minutes or some take a spatula and move the mixture from the bottom over the to to keep it from browning on the bottom.
- Once the potato and onions are cooked, place a bowl with a colander on top. Using a slotted spoon move the potatoes and onions to the colander allow them to drain. (The bowl below will catch the oil).
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- Pão com chouriço. You can probably tell from the name that this isn’t a Spanish tapa; it’s Portuguese for “bread with chorizo.” But I couldn’t resist including it, as it’s one of my all-time favorite Portuguese street foods.
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