Oven Baked Spanish Tortilla Food

OVEN-BAKED SPANISH TORTILLA - TAPAS

Steps:

• Preheat oven to 375 degrees. Line a 7 x 10 inch baking sheet with foil and brush with the olive oil.
• Place a little olive oil, the garlic, scallions, and peppers in a skillet and cook over medium heat, stirring for 10 minutes, or until the onions are softened, but not browned. Let cool, then stir in the potato.
• Beat the eggs, sour cream, cheese and chives together in a large bowl. Stir the cooled vegetables into the bowl and season to taste with salt and pepper.
• Pour the mixture into the baking sheet and smooth over the top. Bake in the preheated oven for 30-40 minutes or until golden brown, puffed and set in the center. Remove from the oven and let cool and set. Run a spatula around the edge, then invert onto a cutting board and peel off the foil. Invert again with browned side up. If the surface looks a little runny, place it under a medium broiler to dry out.
• Let cool completely. Trim the edges if necessary, then cut into 48 squares. Serve on a platter with wooden toothpicks, or secure each square to a slice of bread.

OVEN BAKED SPANISH TORTILLA

Steps:

• 1. Preheat oven to 375 degrees.
• 2. Line a 9-inch cake pan with aluminum foil and brush with olive oil on bottom and sides.
• 3. Toss the potatoes, onion, garlic, green onions, bell pepper, 1/2 tsp of salt, and 1/4 tsp of pepper together with olive oil (just enough to coat them) in a large bowl, until the potatoes are thoroughly coated with oil and the potato slices separate.
• 4. In a large, DEEP, 10-inch skillet, heat about 2 Tbsp of olive oil over high heat until hot.
• 5. Reduce heat to medium and add potato mixture to skillet. Set the bowl aside for the moment, but no need to wash, we'll use it again.
• 6. Cover potato mixture and cook, stirring every few minutes until potatoes are tender. About 25 minutes.
• 7. While the potatoes are cooking, whisk the eggs and about 1/2 tsp of salt in the reserved bowl.
• 8. Fold the potato mixture into the egg mixture, scraping the skillet.
• 9. Mix grated Parmesan cheese into the potato/egg mixture.
• 10. Pour the potato/egg mixture into the prepared foil-lined pan.
• 11. Cook, uncovered for about 20-25 minutes or until golden brown and set.
• 12. Slide onto a plate and allow to cool for about 15 minutes before cutting. Serve warm or at room temperature, sliced into wedges.

SPANISH TORTILLA

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of water to a boil over medium heat. Add the potato slices and cook until they are just tender. Drain and reserve.
• Meanwhile, in a medium nonstick saute pan, heat the olive oil and add the onions. Season with salt and black pepper, to taste, and cook the onions until they are soft and starting to caramelize, about 5 minutes. Drop in the sliced chorizo and the garlic and cook until the sausage starts to brown. Remove the pan from heat.
• In a large bowl, beat the eggs until they are light yellow in color. Stir in the milk, green onions, and Cheddar and combine until incorporated. Adjust the seasonings with salt and black pepper. Add the chorizo mixture and potatoes to the bowl and stir gently. Return the entire mixture back to the saute pan. Put the pan in the oven and bake until the eggs set, about 15 minutes. Remove from the oven and let the tortilla rest in the pan 10 minutes before inverting it. Using a large clean plate as an aid, flip the tortilla over and slide it out onto a large cutting board. Slice the tortilla into wedges and arrange on serving dishes. Serve it warm or at room temperature.

SPANISH TORTILLA

Steps:

• Use a large non stick pan for the first part of preparation and a 9" non stick pan for the final preparation.
• In large pan, layer potato, onion slices, olive oil and coarse salt to taste.
• Cook over medium heat, lifting and turning the potatoes/onion occasionally, until they are tender but not brown.
• Don't be afraid if they brown a little, you want them to be cooked.
• The potatoes will remain separated, not in a "cake".
• Meanwhile, in a large bowl beat the eggs with a fork until they are slightly foamy.
• Let stand until potatoes are done.
• Remove the potatoes from the skillet and drain them in a colander, reserving about 3 tablespoons of the oil.
• Add the drained potato/onions to the beaten eggs while the potatoes are still hot.
• Press the potatoes down into the eggs so they are completely covered.
• Let mixture stand for 15 minutes.
• Heat two tablespoons of the reserved oil in the 9" pan.
• Add the potato/egg mixture to the pan rapidly spreading evenly with a pancake turner.
• Move the pan around and shake once in a while to evenly brown the mixture and keep it from sticking.
• You can use the edge of the pancake turner (or a fork) as the mixture sets to form the sides to a more vertical orientation away from the sides of the pan.
• Once the mixture is brown (this is the tricky part) place a large plate upside down over the pan.
• Turn the pan upside down, add a little more of the reserved oil, then slide the uncooked side of the potato/eggs back into the pan.
• Continue cooking until browned.
• Flipping the tortilla two or three more times will help give it shape.
• Once cooked, allow to cool several hours and enjoy!
• Cut into one inch pieces and serve as appetizer with toothpicks.

BAKED SPANISH - STYLE TORTILLA

Steps:

• Preheat the oven to 375 F and grease a 9" springform pan wrapped in foil.
• Heat oil in a deep saute pan over medium heat and add the zucchini and shallots.
• Cook until zucchini begins to brown, then add the potatoes and garlic (and peppers if using) and cook 1 minute.
• In a large bowl, beat the Egg Beaters (or eggs), paprika, salt, pepper, cream, thyme, green onions and cheese until well combined.
• Add sauteed mixture and stir through gently.
• Pour into the pan and bake until the eggs set, about 40-45 minutes.
• Cool at least 5 minutes before running a thin knife around the edge of the pan and unmoulding.
• This is great warm or cold.

TORTILLA TAPAS

Steps:

• Preheat oven to fan 180C/ conventional 200C/gas 6. Heat 2 tbsp of olive oil in a pan. Tip in onion and potatoes and fry gently for 20 minutes until the potatoes are tender, turning frequently, adding garlic and peppers for the last 5 minutes. Tip into a large bowl, season and cool for 5 minutes.
• Stir in the eggs, chilli flakes and parsley. Leave to sit for 5 minutes, then put a nonstick 20cm square tin in the oven to heat up. After 5 minutes, remove tin and brush with oil. pour in the egg mixture and return to oven.
• Cook for 15-20 minutes. (Check it's ready by pressing the top lightly. If it is still runny, return to the oven for a couple of minutes.) Once cooked, remove and leave to cool for 5 minutes, then turn out on to a board. Cut into squares and serve.