CLASSIC SPANISH TORTILLA WITH ROASTED JALAPENO PESTO
Spanish tortillas (or frittatas, depending upon your country of influence) are a godsend for brunch entertaining. A classic egg dish every bit as delicious and satisfying as an omelet, a tortilla takes far less time to prepare than individual omelets ever could -- you simply whisk everything up in a bowl, transfer to a nonstick or really well-seasoned cast-iron pan, and bake until puffy. You also benefit from a bit of wiggle room with timing, as tortillas, a version of which is on the menu of nearly every tapas spot in Spain, are traditionally served at room temperature. I used to serve this tortilla adorned with kicked-up parsley-based pesto at my restaurant Bolo many years ago, and now I serve it on tortillas in my home kitchens, as well as on fish tacos, grilled pork, scrambled eggs, and even homemade pizza.
Provided by Bobby Flay
Categories main-dish
Time 2h5m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- For the Roasted Jalapeño Pesto: Preheat the oven to 400 degrees F.
- In a medium bowl, toss the jalapenos with a few teaspoons of canola oil and season with salt and pepper. Spread them on a baking sheet in an even layer and roast until golden brown and charred, turning once, about 18 minutes. Return the jalapenos to the bowl, cover with plastic wrap, and let steam for 15 minutes. Peel and seed the jalapenos (discard the skin and seeds) and transfer to a food processor.
- Add the parsley, pine nuts, and garlic to the food processor and pulse to coarsely chop. With the motor running, add the olive oil through the feed tube and process until smooth. Scrape into a bowl, fold in the cheese, and season with salt and pepper. The pesto can be stored in the refrigerator, tightly covered, for up to 2 days.
- For the Classic Spanish Tortilla: Heat 1/2 cup of the oil in a 10-inch nonstick or well-seasoned cast-iron pan over medium heat until it begins to shimmer. Add half the potatoes and one-third of the thyme and season with salt and pepper. Cook, stirring occasionally and adjusting the heat if needed, so that they do not brown, until the potatoes are tender when pierced with a paring knife, about 8 minutes. Remove the potatoes with a slotted spoon and transfer them to a colander set over a bowl. Add the remaining 1/2 cup oil to the pan and heat until it begins to shimmer. Add the remaining potatoes and one-third more of the thyme, season with salt and pepper, and cook as you did the first batch. Transfer the second batch of potatoes to the colander with the first and set aside.
- Pour all but 2 tablespoons of the oil from the pan into a heatproof measuring cup and set aside. Heat the oil remaining in the pan over medium heat until it begins to shimmer. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the remaining thyme and season with salt and pepper.
- Preheat the broiler.
- Whisk together the eggs in a large bowl until lightly frothy and evenly colored, about 2 minutes. Fold the potatoes and onions into the eggs until evenly combined. In the pan you used to cook the potatoes, heat 2 tablespoons of the reserved oil over medium heat until it begins to shimmer. Add the egg mixture to the pan, making sure the potatoes and onions are evenly distributed. As soon as the edges firm up, after a minute or so, reduce the heat to medium-low. Cook until the bottom is set and light golden brown, about 5 minutes. Transfer the pan to the oven and broil until the top is puffed and lightly golden brown, 3 to 5 minutes, depending on the strength of your broiler.
- Rub a spatula around the outside of the pan and along the bottom and slide the tortilla out onto a cutting board. Cut the tortilla into wedges and transfer to a plate. Let cool slightly.
- To serve: Drizzle the tortilla with pesto and serve warm (not hot) or at room temperature. Do not refrigerate.
ROASTED VEGETABLE TORTILLA BAKE
A layered Mexican lasagna using corn tortillas in place of lasagna noodles. (Hmmmm - does that still make it a lasagna?) Looks intimidating but is very easy and worth the process!
Provided by Julie 927
Categories One Dish Meal
Time 1h15m
Yield 1 casserole, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 500 degrees; and brush 2 shallow baking pans with oil.
- Arrange zucchini in one layer in one pan, and the onion and corn in the other pan. Sprinkle vegetables with salt & pepper to taste and roast on 2 racks in the oven for 5 minutes.
- Stir corn and switch positions of pans in oven. Roast vegetables 5 minutes more, or until lightly browned.
- While vegetables are roasting, stir together ricotta, 1 cup Monterey jack, cumin, salt & pepper.
- Lightly grease a loaf pan.
- Trim tortillas into rectangles to fit pan. Cover bottom of loaf pan with 2 tortillas overlapping in the middle.
- Spread 1/4 cup salsa over tortillas and top with 1/2 cheese mixture, 1/2 zucchini, 1/2 peppers, 1/2 onion corn mixture and 1 tablespoon cilantro.
- Make another layer of tortillas and vegetables in the same manner.
- Top with remaining 2 tortillas, salsa, Monterey jack and cilantro.
- Cover lasagna with oiled foil and bake in middle of oven at 350 degrees for 45 minutes until heated through.
- Let stand covered 5 minutes before serving. Cut in slices and serve with lime.
- Easily doubled.
Nutrition Facts : Calories 261.6, Fat 16.6, SaturatedFat 7.8, Cholesterol 35.6, Sodium 658.8, Carbohydrate 18.8, Fiber 2.9, Sugar 2.5, Protein 12.3
TORTILLA ROLLS
These are a very simple and pretty appetizer to make for any occasion! They are a great appetizer to prepare in advance.
Provided by Little Bee
Categories Lunch/Snacks
Time P1DT10m
Yield 60 rolls
Number Of Ingredients 7
Steps:
- Have tortillas at room temperature.
- Place the remaining ingredients in a bowl and, with an electric mixer, combine all until well distributed.
- Spread mixture fairly thinly and evenly on tortillas to within 1/8 inch of edge.
- Roll up jelly-roll fashion and wrap each tortilla in plastic film.
- Refrigerate overnight.
- When ready to serve, slice in 3/4 inch rounds and arrange on serving plate.
- Serve with salsa.
- Note: tortillas will tend to dry out if rolls are unwrapped and sliced too early.
- Cook time is chilling time.
Nutrition Facts : Calories 67.6, Fat 4.2, SaturatedFat 2.3, Cholesterol 9.9, Sodium 97.5, Carbohydrate 5.4, Fiber 0.3, Sugar 0.3, Protein 2.2
SMOKED TROUT WITH CRACKERS AND A LEMON DILL MAYONNAISE
Make and share this Smoked Trout With Crackers and a Lemon Dill Mayonnaise recipe from Food.com.
Provided by LifeIsGood
Categories Scandinavian
Time 15m
Yield 20 crackers
Number Of Ingredients 7
Steps:
- Combine mayonnaise, lemon zest, lemon juice, dill and pepper in a small bowl.
- Divide trout among crackers; top with a spoonful of the lemon-dill mayonnaise.
ROASTED VEGETABLE WRAPS WITH GARLIC AIOLI
Looking for a meatless quick meal recipe? Then check out these roasted vegetable tortilla wraps that are ready in just half an hour!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oven to 450°F. In ungreased 15x10x1-inch pan, spread bell pepper, onion, zucchini and mushrooms. In small bowl, mix oil, basil, salt and pepper; brush over vegetables. Bake uncovered 12 to 15 minutes or until crisp-tender. Cool slightly.
- Meanwhile, in another small bowl, mix mayonnaise ingredients. Spread about 2 teaspoons mayonnaise mixture down center of each tortilla to within 2 inches of bottom.
- Top each tortilla evenly with roasted vegetables, spreading to within 2 inches of bottom. Top each with 1/4 cup lettuce.
- Fold one end of each tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down.
Nutrition Facts : Calories 290, Carbohydrate 29 g, Cholesterol 5 mg, Fat 3, Fiber 3 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Sandwich, Sodium 360 mg, Sugar 3 g, TransFat 0 g
CHICKEN TORTILLA ROLLS
bite sized finger food the whole family will love. I had a friend bring something similar to my baby shower, but it was just meat, cream cheese, and tortilla shells. I wanted to revamp this recipe and give it more flavor, enjoy!
Provided by chocoholic in AZ
Categories Lunch/Snacks
Time 30m
Yield 20-25 pieces
Number Of Ingredients 10
Steps:
- Soften cream cheese and mix in all dry herbs and fresh cilantro. Spread cream cheese mixture evenly over both shells covering the whole shell.
- Then spread guacamole over 1/2 of each shell.
- Then sprinkle bacon on the other half of each shell.
- Sprinkle carrots evenly over both shells.
- Combine tomatoes and red onion and sprinkle evenly over both shells.
- Last sprinkle chicken evenly over both shells.
- Carefully role up both shells tightly, put on a plate, cover with Saran wrap, and chill for at least one hour.
- When ready to serve cut tortilla rolls into 1 inch slices, plate and serve.
Nutrition Facts : Calories 53.5, Fat 4.2, SaturatedFat 2.5, Cholesterol 12.5, Sodium 69, Carbohydrate 2.9, Fiber 0.3, Sugar 0.6, Protein 1.2
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