Perfect Tortilla Espanola Food

TORTILLA ESPANOLA (SPANISH OMELET)

Steps:

• Heat some oil, enough to cover the potatoes, in a large saute pan over medium-low heat. Add the potatoes and cook, covered, until the potatoes are soft but not crispy, about 10 minutes.
• While the potatoes are cooking, heat 1/4 cup olive oil in a second saute pan over medium heat. Add the onions and cook until soft and translucent, without any color, 5 to 7 minutes.
• Once the potatoes and onions are soft, strain into a large bowl and drain off as much oil as possible. Set the oil aside for use in another dish.
• In another large bowl, crack the eggs and whisk well. Stir in the potato and onion mixture and season with salt.
• Heat 2 tablespoons olive oil in a nonstick fry pan over medium heat. When the oil is hot, add the potato and egg mixture, reduce the heat to medium-low, and cook until the eggs are set and the bottom is golden (use a spatula to peak underneath), 7 to 10 minutes.
• Place a plate over the top of the fry pan large enough to cover the surface and carefully flip over the tortilla. Return the pan to the heat, add a little more oil if necessary, slide the tortilla back into the pan with the golden side facing up, and cook until the opposite side becomes golden, about 5 minutes. Flip back onto the plate, slice, and serve.

PERFECT TORTILLA ESPANOLA

Steps:

• Heat 2 tablespoon oil in a large, nonstick skillet over medium-low heat. Fry potatoes and onion in oil for about 15 minutes. Stir in chorizo, if desired; cook for five more minutes, or until potatoes are soft and lightly browned and meat is cooked. Season with salt and pepper to taste.
• Beat eggs together in a large bowl. Pour potato and onion mixture into eggs, and mix together.
• Heat 1 tablespoon oil in a large, nonstick skillet over medium-low heat. Carefully spread mixture evenly over the bottom of the pan. Cook without stirring for about 10 minutes. Then place a large plate over the pan, flip the pan to transfer the eggs onto the plate. Cooked side should be golden brown. Carefully slide tortilla back into pan, and cook the other side for 5 to 10 minutes.

SPANISH TORTILLA

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.

SPANISH OMELET-TORTILLA ESPAñOLA

Steps:

• Gather the ingredients.

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.

PERFECT FLOUR TORTILLAS

Steps:

• Into a bowl combine the flour and salt. Sift until it has been mixed well.
• Next add the lard one scoop at a time until you have a crumbly mixture.
• Slowly add water while mixing with hands. The mixture should soak up the water right away. Spread a little bit of lard on your hands in order to get the mix off.
• With the lard still on your hands, tear off golf ball sized pieces and roll each piece into a tight ball.
• Once all of the dough is made into separate balls let stand in bowl at room temperature for about half an hour to an hour, while covered with a kitchen cloth.
• After they have sat for the desired amount of time, roll out into a thin round flat shape (you can make them more or less thick according to personal preference).
• Heat dough up on very hot ungreased pan. Each side should take 15-25 seconds to cook. You will know when the second side is done when a large bubble forms. Each side should have several brown spots on them.
• You can place cooked tortillas into plastic bag with a kitchen cloth inside to keep them soft.

TORTILLA DE PATATAS

Steps:

• Add olive oil to a large skillet over medium heat.
• Add potato and onion; they should be mostly covered with olive oil (add a little more oil if needed). Season with 1 1/2 teaspoon sea salt. Cook on medium-high heat, maintaining a gentle boil, for 8-12 minutes, turning occasionally, until potatoes are just fork tender. Don't overcook.
• Drain potatoes in a colander, reserving oil. Taste and season with more salt, if needed. Allow to cool for a few minutes.
• Meanwhile crack eggs into a bowl and season with about ½ tsp salt. Beat eggs together. Add potato and onion and toss to coat.
• Add a little bit of oil to the bottom of a 10-inch non-stick skillet over high heat. Once hot, pour potato mixture into it and cook on high heat for 1 minute. Reduce heat to medium-low and cook for about 5 minutes.
• Run a rubber spatula along the outer edges of the tortilla to make sure it's not sticking and to help it form its shape.
• Once it starts to firm up around the edges and in the center (although it will still be a little runny on toplace a large plate (larger than the size of the paover the pan and flip the omelette onto the plate.
• At this point, the cooked side of the tortilla de patatas should be facing up.
• Now gently slide the omelette back into the pan. Aim the back of the omelette to slide into the back of the skillet and use the spatula to help slide the rest of it off the plate and into the pan. Then use the spatula again to press the sides of the omelette in and under, to keep that rounded edge.
• Cook on high heat for 1 minute, and low heat for 2-3 more minutes or until done. It's done when it feels set in the center and a knife or toothpick inserted into the center comes out clean.
• Flip the finished tortilla de patata back onto a plate, and serve. Serve warm or at room temperature.

VEGAN SPANISH OMELETTE (TORTILLA ESPAñOLA)

Steps:

• Rinse all veggies and peel the potatoes. Chop the peeled potatoes and onions quite thin (about ⅛-inch pieces). Slice the tomatoes into ¼-inch thick coins.
• Preheat all of the olive oil in a medium frying pan over medium-low. Add the potatoes and stir to coat with the oil. Cook for 10 minutes, stirring frequently to cook the potatoes evenly.
• Add the sliced onions and mix together. Cook for another 5 to 6 minutes, constantly stirring so the potatoes and onion don't brown too much.
• While you're still stirring, mix in the oregano and continue cooking for 3 to 4 more minutes. Take the potato and onion mixture off the heat and strain off the oil into a bowl (reserve it to cook the whole omelette in). Set the mixture aside to cool.
• Fry the tomato slices in the same pan over medium heat. Cook the tomatoes on each side until they turn brown, about 2 to 3 minutes per side. Remove them from the pan and set aside.
• For the omelette: Heat the frying pan to medium-low once more and pour the reserved olive oil back in.
• While the oil is heating up, mix the chickpea flour, nutritional yeast, salt, and water in a medium bowl until there are no lumps left. Stir in the potato-onion mixture, then scoop half of the batter into the frying pan.
• Layer the tomato slices evenly over top, then grate some optional vegan cheese over the tomatoes.
• Spread the other half of the batter evenly over the tomatoes and cheese. Using a spatula, gently work your way around the omelette to push the edges in.
• Cook the omelette for about 5 to 6 minutes, or until the top no longer looks wet (tip: cover your frying pan for the first 1 to 2 minutes to help it cook evenly).
• To flip the omelette, cover the frying pan with a plate that extends past the edges slightly. With your hand on the plate, flip the frying pan over quickly to release the omelette onto the plate.
• Place the frying pan back on the stove and carefully transfer the omelette back into the pan. Cook for another 5 minutes, or until the omelette no longer feels soft in the middle.
• Remove the omelette from the pan by using the same flipping technique as you did in step 11. Let the omelette rest for 10 to 15 minutes before cutting into wedges to serve.

TORTILLA ESPANOLA (SPANISH OMELET)

Steps:

• In a large skillet over medium-high heat, add the vegetable oil until the pan is filled halfway. Once the oil is hot, add the potato slices and onion, making sure they are well-covered by the oil; add more oil if necessary. Cook for 20 minutes until the potatoes and onions are soft. Drain the oil and combine the potato mixture with the eggs. Add the salt and mix well.
• In a 10-inch by 2 1/2 inch deep nonstick skillet, add the olive oil and heat over medium-high heat. Pour in the potato, egg, and onion mixture. Lower the heat to medium-low and cook for 4 to 5 minutes, until the bottom of the omelet is very light brown. Using a flat ceramic plate, cover the frying pan and flip the omelet over onto the plate. Immediately slip the uncooked side back into the pan. Cook for another 4 to 5 minutes, until the other side is a very light brown.
• Remove the omelet from the pan to a plate and cut into 4 wedges.

SPANISH OMELETTE RECIPE (TORTILLA DE PATATAS)

Steps:

• Peel the potatoes, cut them in half lengthwise, then cut in half again while the flat side on the cutting surface. Slices potatoes into thin slices.Add olive oil to a 9-inch (23cm) skillet, heat over medium-high heat. When the oil is hot, add sliced potatoes and fry for 2-3 minutes, then add sliced onion. Cook over medium heat, stirring occasionally, for about 10-15 minutes, until potatoes are fork tender. Do not overcook.Drain the potatoes and reserve the oil. Let cool slightly.In a large bowl beat the eggs with salt. Add potato and onion and toss to coat. Let mixture sit for about 20 minutes.In the same pan where you fried the potatoes, pour back 2 tablespoons of the reserved oil and heat. Pour potato mixture into the pan, cook on medium heat for 6-8 minutes. When the bottom is cook, flip the tortilla, using a big plate, and slide it back to the pan. Run a rubber spatula or a wooden spoon along the outer edges of the tortilla. Cook for 2-3 minutes, until the omelette is set but still a bit runny on the middle.Slide the omelette onto a plate and serve.Notes:Perfect potato to egg ratio: 2 large eggs per 300 grams potatoes.It may seem like a lot of oil, but you don't really consume all that oil. You can reserve the oil and use it again.More Breakfast Recipes:Perfect Scrambled EggsBanana French Toast Roll-UpsPancakes

TORTILLA ESPAñOLA

Steps:

• Cut the onion into quarts and slice them.
• Peel the potatoes and cut them into quarts lengthwise. Slice the quarts very thinly.
• Beat lightly the eggs in a bowl.
• Heat the olive oil in a pan and cook the onions until translucent. Add the potatoes and mix very well. Let the vegetables cook for about 10 minutes at a medium, mixing from time to time. The potatoes should soften and caramelise slightly. Add salt and optionally pepper.
• Pour the eggs into the pan. Cook for about 5-6 minutes or until the bottom gets browned.
• Invert the tortilla by placing a large plate on top of the pan (see the post for more details).
• Cook the other side for 2-3 minutes.
• Serve immediately.

GOYA FOODS TORTILLA ESPAñOLA WITH CHORIZO, PIMIENTOS AND MUSHROOMS

Steps:

• Preheat oven to 425°F. In 12" non-stick pan, heat 2 tablespoons olive oil on medium-high heat; add chorizo and cook for 5 minutes. Add onion; cook an additional 5 minutes, until flavors are combined. Remove from heat; stir in mushrooms and pimientos and set aside in large bowl; reserve pan for later.
• Meanwhile, in a separate large pan, heat corn oil over medium heat. Once hot, add potatoes in small batches; do not overcrowd the pan. Fry potatoes for about 5 minutes, until they are cooked, but are not browned. Drain on paper towel.
• In a large bowl, whisk eggs together and season with Adobo. Add chorizo mixture and potatoes, mix well, and add chopped parsley.
• In reserved pan, heat remaining 1 tablespoon olive oil over medium heat until hot but not smoking. Add egg mixture to pan and cook until bottom and sides of eggs begin to become firm and underside becomes light golden brown. (If underside of egg mixture is browning too fast, reduce heat to medium-low). Run thin spatula along edge of pan to separate egg mixture from sides.
• Place pan in oven and cook for 15 minutes. To check tortilla, press lightly in the middle and make sure it is firm. When done, turn over onto a large plate or platter. Cut into pieces, and serve either hot or at room temperature.1 tbsp. chopped parsley

PERFECT TORTILLA ESPANOLA

Steps:

• Heat 2 tablespoon oil in a large, nonstick skillet over medium-low heat. Fry potatoes and onion in oil for about 15 minutes. Stir in chorizo, if desired; cook for five more minutes, or until potatoes are soft and lightly browned and meat is cooked. Season with salt and pepper to taste.
• Beat eggs together in a large bowl. Pour potato and onion mixture into eggs, and mix together.
• Heat 1 tablespoon oil in a large, nonstick skillet over medium-low heat. Carefully spread mixture evenly over the bottom of the pan. Cook without stirring for about 10 minutes. Then place a large plate over the pan, flip the pan to transfer the eggs onto the plate. Cooked side should be golden brown. Carefully slide tortilla back into pan, and cook the other side for 5 to 10 minutes.