SPANISH TORTILLA WITH SWEET POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425˚. Combine the onion, sweet potatoes, 1/4 cup olive oil, 1/2 teaspoon salt and a few grinds of pepper in a medium ovenproof nonstick skillet. Cover and cook over medium-high heat, stirring occasionally, until the sweet potatoes are tender but not falling apart, 6 to 8 minutes.
- Whisk the eggs in a large bowl and season with salt. Pour the potato mixture into the eggs and stir to combine. Stir in the cheese. Place the skillet over medium heat; add the egg mixture and spread out the potatoes with a rubber spatula. Cook until starting to set around the edges, 1 to 2 minutes. Transfer the skillet to the oven and bake until set, 12 to 15 minutes.
- Meanwhile, whisk the vinegar and mustard in a large bowl; whisk in the remaining 2 tablespoons olive oil until smooth. Add the endive, almonds and 2 tablespoons chives; toss and season with salt and pepper.
- Remove the egg tortilla to a cutting board, cut into wedges and divide among plates. Sprinkle with the remaining 1 tablespoon chives and serve with the endive salad.
SWEET POTATO AND KALE SPANISH FRITTATA
Provided by Giada De Laurentiis
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the broiler to high.
- Heat a 9-inch cast-iron skillet over medium heat. Add the oil to the pan and warm. Add the sweet potato, onion and 1/4 teaspoon salt. Cook, stirring often, until the onions and potatoes are beginning to brown and the potatoes are cooked through, about 8 minutes. Add the kale and season with 1/2 teaspoon salt. Cook, stirring often, until the kale is wilted and tender, about 3 minutes.
- Season the eggs with the remaining 1/4 teaspoon salt and stir in 1 cup of the mozzarella. Pour the egg mixture over the potato mixture. Using a rubber spatula, gently stir the mixture, making sure all the potatoes are coated in the egg and the ingredients are evenly distributed. Cook on the stove for about 3 minutes to set the bottom. Sprinkle with the remaining 1/4 cup mozzarella. Place the pan under the broiler and broil until golden brown and set, about 3 minutes. Allow to cool for 5 minutes in the pan. Run a thin knife along the edges and cut into 16 squares. Serve warm or at room temperature.
SPANISH TORTILLA
Make a classic Spanish omelette filled with pan-fried potatoes and onion. It makes a delicious light vegetarian meal or an easy tapas dish
Provided by Miriam Nice
Categories Buffet, Dinner, Lunch, Supper
Time 1h20m
Number Of Ingredients 10
Steps:
- Put a large non-stick frying pan on a low heat. Cook the onion slowly in the oil and butter until soft but not brown - this should take about 15 mins. Meanwhile, peel the tomatoes (if using) by scoring the skins with a cross, putting them in a bowl and pouring over just-boiled water. Drain the water after 2-3 mins and the skins will peel away easily. You can then coarsely grate them.
- Add the potatoes to the pan, then cover and cook for a further 15-20 mins, stirring occasionally to make sure they fry evenly. When the potatoes are soft and the onion is shiny, crush 2 garlic cloves and stir in, followed by the beaten eggs.
- Put the lid back on the pan and leave the tortilla to cook gently. After 20 mins, the edges and base should be golden, the top set but the middle still a little wobbly. To turn it over, slide it onto a plate and put another plate on top, turn the whole thing over and slide it back into the pan to finish cooking.
- Once cooked, transfer to a plate and serve the tortilla warm or cold, scattered with the chopped parsley. To accompany the tortilla, take slices of warmed baguette, stab all over with a fork and rub with the remaining garlic, pile on the grated tomatoes and season with sea salt and a drizzle of olive oil.
Nutrition Facts : Calories 404 calories, Fat 27 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 0.5 milligram of sodium
SPANISH TORTILLA WITH MUSHROOMS AND KALE
This is my take on a traditional Spanish tortilla, a filled omelet often served in wedges as a tapa. Flawlessly executing the tortilla, seeing that nothing sticks and flipping it over, can be tricky. A nonstick pan will improve the chance for success.
Provided by Florence Fabricant
Categories brunch, dinner, lunch, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat 3 1/2 tablespoons of the olive oil at medium low in a heavy 8- to 9-inch skillet, preferably nonstick. Add potatoes, spreading them in the pan, and cook 10 minutes, stirring from time to time to prevent sticking. Do not let them brown. Season with salt and pepper.
- Add onions, mushrooms, thyme and another tablespoon of oil and continue cooking, stirring from time to time, another 10 minutes or so, until mushrooms and onions have softened and potatoes are tender. Add the kale and cook 5 minutes more. Check seasoning. Turn off heat and remove the vegetables to a bowl. Fold in the eggs.
- Wipe out the pan, removing any clinging bits. To flip the tortilla, have ready a plate that's larger than the pan, the lid of the pan or a plastic cutting board wrapped in foil. Alternatively, you can finish the tortilla under the broiler; if so, heat the broiler.
- Return pan to the stove on medium-high heat. Add 2 tablespoons oil. When oil is hot, add the eggs and vegetables. Reduce heat to medium low. Slide the pan back and forth to prevent the tortilla from sticking and run a spatula around the edges to loosen the eggs. When the eggs are nearly set on top, finish under the broiler for a minute or two, until very lightly browned, or flip the tortilla.
- To flip, place the plate, lid or cutting board over the pan. Using towels or mitts, grasp the plate, lid or board and the skillet together and turn them over so the tortilla comes out. Return the skillet to the stove on medium heat, add the remaining half-tablespoon of oil, slide the tortilla back into the pan to cook the second side for 1 to 2 minutes. Transfer to a platter, dust with espelette or cayenne and serve at once or set aside to serve warm.
KALE AND POTATO SPANISH TORTILLA
Categories Egg Leafy Green Potato Vegetarian Winter Gourmet
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Peel potatoes and cut into 1/3-inch dice (2 1/4 cups). Heat oil in a 10-inch nonstick skillet over moderate heat until hot but not smoking, then reduce heat to moderately low and cook potatoes, onion, and 1 teaspoon salt, stirring occasionally, until potatoes are tender, about 20 minutes.
- Blanch kale while potatoes cook:
- Cook kale in a 4- to 6-quart pot of boiling salted water until wilted, 2 to 3 minutes. Drain in a colander and immediately transfer to a bowl of cold water to stop cooking. Drain again, squeezing handfuls of kale to extract excess moisture, then coarsely chop.
- Add kale to potato mixture and cook, stirring occasionally, until kale is tender, about 5 minutes. Drain vegetables in colander set over a bowl, reserving drained oil, and cool 10 minutes.
- Lightly beat eggs in a large bowl, then stir in vegetables, 1 tablespoon drained oil, and remaining 1/2 teaspoon salt.
- Add 1 tablespoon drained oil to skillet, then add egg mixture and cook over low heat, covered, until sides are set but center is still loose, about 12 minutes. Remove from heat and let stand, covered, 15 minutes.
- Shake skillet gently to make sure tortilla is not sticking (if it is sticking, loosen with a heatproof plastic spatula). Slide tortilla onto a large flat plate, then invert skillet over tortilla and flip it back into skillet. Round off edge of tortilla with plastic spatula and cook over low heat, covered, 10 minutes more. Slide tortilla onto a plate and serve warm, cut into wedges.
SPANISH TORTILLA (POTATO OMELETTE)
The potato omelette is a traditional Spanish tapas, or appetizer, but it's equally good for breakfast or brunch. Found while looking for spanish recipes for ZWT5.
Provided by Katzen
Categories Spanish
Time 20m
Yield 6 wedges, 6 serving(s)
Number Of Ingredients 5
Steps:
- Slice the potatoes as thin as possible and dry with a paper towel.
- Sauté potatoes and onions in olive oil over medium heat, turning frequently, until golden brown (about three minutes).
- Meanwhile, beat the eggs with salt and pepper until foamy, 1-2 minutes.
- Pour the eggs over the potatoes, cover, lower the heat, and cook for about 5-7 minutes, until the omelette is set and the bottom is golden brown.
- Slide the omelette onto a plate, cover with the other plate, flip, and slide the omelette back into the pan, so that the cooked side is on top.
- Cover and cook for about 5 minutes longer.
- Cut into wedges and serve.
PERUVIAN SWEET POTATO AND KALE TORTILLA
Tortillas in Peru, as in much of the Spanish speaking world, are dishes similar to frittatas and omelets. This version uses ingredients are are locally available this time of year in central Texas. This and other recipes can be found on our website at www.coseppikitchen.com
Provided by taylor.cook
Categories Breakfast
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Heat the vegetable oil in a large 100% oven proof skillet over medium heat.
- Add onion to the skillet and saute until translucent, 2 to 3 minutes.
- Add garlic and sweet potato to the skillet and cook until the potatoes are slightly crispy, about 5 minutes.
- Add chopped kale to the skillet and continue to saute until the kale is bright green and slightly wilted.
- While the vegetables are cooking combine the eggs, milk, salt, and pepper in a medium bowl and whisk until thoroughly blended.
- Pour the egg mixture over the cooked vegetables and, without stirring, allow to cook on medium-low heat until the eggs have almost set, about 5 minutes.
- To finish cooking the tortilla transfer the skillet to a preheated oven and broil on high (500 degrees Fahrenheit) until the top is golden brown.
- Remove the skillet from the oven and run a silicone spatula around the edge of the pan to remove the tortilla from the pan.
- Serve warm with your favorite aji or hot sauce.
Nutrition Facts : Calories 170.9, Fat 6.3, SaturatedFat 2.1, Cholesterol 188, Sodium 516.9, Carbohydrate 19.9, Fiber 2.9, Sugar 4.9, Protein 8.9
SPANISH-STYLE TORTILLA
Steps:
- Position rack in center of oven and preheat to 350°F. Cook potatoes in large saucepan of boiling salted water until tender, about 6 minutes. Drain and cool.
- Whisk eggs and next 5 ingredients in large bowl until well blended. Mix in potatoes. Heat oil in large ovenproof nonstick skillet over high heat. Add onion; sauté until golden, about 5 minutes. Reduce heat to medium. Add egg mixture; cook 3 minutes, occasionally stirring egg from sides of skillet. Place skillet in oven and bake eggs until set in center and no longer wet on top, about 20 minutes.
- Remove tortilla from oven. Immediately place skillet on cold wet kitchen towel to prevent further cooking. Let stand 2 minutes. Run spatula around edge of skillet and under tortilla. Lift skillet and tilt, sliding tortilla onto platter. Serve warm or at room temperature. Cut into wedges.
SAUTEED POTATOES WITH KALE
This is a delicious sauteed kale recipe that I got from my mom and tweaked a bit. It tastes so good that even my 18-month-old son will eat it! Serve with extra olive oil and salt, if desired. We enjoy this recipe with plenty of salt and oil. I do not measure exactly. It's a recipe you can play around with!
Provided by BeccaM
Categories 100+ Everyday Cooking Recipes Vegan
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but still holding their shape, about 15 minutes. Drain.
- Meanwhile, heat 2 tablespoons olive oil in a large frying pan over medium-high heat until quite hot. Toss in pieces of kale; reduce heat to medium. Cover and cook, stirring often, until kale begins to soften and crisp slightly, about 5 minutes. Add onion; cook until softened and translucent, 2 to 3 minutes. Stir in garlic.
- Add remaining olive oil when onions are beginning to brown. Stir in potatoes and season with salt and pepper. Cover and cook until potatoes are completely softened, about 5 minutes. Remove lid; cook and stir until potatoes just begin to brown, about 10 minutes more.
Nutrition Facts : Calories 484.1 calories, Carbohydrate 51.4 g, Fat 29.1 g, Fiber 8.4 g, Protein 8.1 g, SaturatedFat 4.1 g, Sodium 102.5 mg, Sugar 4.2 g
More about "kale and potato spanish tortilla food"
POTATO AND KALE SPANISH TORTILLA | LOVE AND OLIVE OIL
From loveandoliveoil.com
Estimated Reading Time 2 mins
SPANISH POTATO TORTILLA (TORTILLA ESPAñOLA) RECIPE
From finecooking.com
SWEET POTATO SPANISH TORTILLA - COOK FOR YOUR LIFE …
From cookforyourlife.org
SPANISH TORTILLA (OMELETTE) | RECIPETIN EATS
From recipetineats.com
SPANISH TORTILLA WITH MUSHROOMS AND KALE RECIPE - FOOD NEWS
From foodnewsnews.com
AUTHENTIC TORTILLA ESPANOLA - SPANISH POTATO PIE
From ethnicspoon.com
KALE, MUSHROOM & POTATO TORTILLA — GREEN KITCHEN STORIES
From greenkitchenstories.com
KALE AND POTATO SPANISH TORTILLA RECIPE - FRIENDSEAT
From friendseat.com
SPANISH TORTILLA WITH KALE - HEALTHYUMMY FOOD
From healthyummyfood.com
POTATO AND KALE SPANISH TORTILLA RECIPE | RECIPE | RECIPES, SPANISH ...
From pinterest.com
KALE AND POTATO SPANISH TORTILLA | VALLEY FLORA
From valleyflorafarm.com
THE AUTHENTIC TORTILLA ESPAñOLA | SPANISH POTATO & ONION OMELETTE
From spainonafork.com
KALE AND POTATO SPANISH TORTILLA - SPANISH RECIPES
From fooddiez.com
HOW TO MAKE SPANISH TORTILLA - TRADITIONAL RECIPE - FOOD'N ROAD
From foodandroad.com
OTTOMAN FOODS: POTATO AND KALE SPANISH TORTILLA
From ottomanfood.blogspot.com
TORTILLA ESPAñOLA (SPANISH POTATO KALE CAKE) - CHEF SHARING THE TABLE
From chefsharingthetable.com
PFEIFFER WINES, RUTHERGLEN - KALE AND POTATO SPANISH TORTILLA
From pfeifferwines.com
SPANISH TORTILLA WITH POTATOES AND GARLIC - LEARNING TO EAT
From learningtoeat.com
CHORIZO SWEET POTATO TORTILLA BITES - CUPCAKES & KALE CHIPS
From cupcakesandkalechips.com
POTATO AND KALE SPANISH TORTILLA | LOVE AND OLIVE OIL
From pinterest.com
POTATO AND TOMATO SPANISH TORTILLA RECIPE | EAT SMARTER USA
From eatsmarter.com
TORTILLA ESPAñOLA (SPANISH EGG AND POTATO OMELETTE) RECIPE
From seriouseats.com
TORTILLA DE PATATAS: HOW TO MAKE A SPANISH FRITTATA
From mayihavethatrecipe.com
SPANISH TORTILLA - DELICIOUS AND HEARTY BRUNCH RECIPE
From fifteenspatulas.com
KALE AND POTATO SPANISH TORTILLA - THE WEDNESDAY CHEF
From thewednesdaychef.com
POTATO & ONION SPANISH TORTILLA - GREEDY GOURMET
From greedygourmet.com
I MADE A SPANISH TORTILLA OUT OF SALT-AND-VINEGAR POTATO CHIPS
From seriouseats.com
TORTILLA DE PATATA (SPANISH POTATO OMELETTE) - MEDITERRANEAN LIVING
From mediterraneanliving.com
EGG RECIPE: KALE AND POTATO SPANISH TORTILLA | HIP CHICK DIGS
From hipchickdigs.com
POTATO AND KALE SPANISH TORTILLA - RECIPES
From fooddiez.com
BAKED SPANISH TORTILLA WITH POTATO, BELL PEPPER, ONION, KALE, …
From fortheloveofcooking.net
SPANISH TORTILLA (POTATO OMELETTE) RECIPE - FASCINATING SPAIN
From fascinatingspain.com
COUNTRY-STYLE SPANISH POTATO OMELETTE ¨TORTILLA DE PATATAS¨ RECIPE
From spainonafork.com
KALE IN SPANISH RECIPE ALL YOU NEED IS FOOD
From tutdemy.com
KALE AND POTATO SPANISH TORTILLA - THE WEDNESDAY CHEF
From thewednesdaychef.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love