Potato Pea And Bacon Tortilla Food

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POTATO-BACON TORTE



Potato-Bacon Torte image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 1h50m

Yield 4 servings plus leftovers

Number Of Ingredients 12

4 strips bacon
3 sprigs fresh thyme
2/3 cup heavy cream
2 Pie Crusts, recipe follows
3 medium baking potatoes, peeled
Salt and freshly ground black pepper
1/4 cup grated Gruyere cheese
1 egg yolk, whisked with a splash of water
1 cup butter (2 sticks), cubed and chilled
2 1/4 cups all-purpose flour
1 teaspoon salt
8 to 10 tablespoons ice water

Steps:

  • Preheat the oven to 375 degrees F.
  • In a skillet over medium heat, cook the bacon until just crispy. Drain on paper towel lined plate and set aside. Crumble the bacon when cool to the touch.
  • Meanwhile, in a small saucepan, heat the thyme and cream over low heat to a bare simmer. Turn off the heat and let steep for about 5 minutes. Remove the thyme sprigs.
  • Remove the pie pan from the refrigerator. Slice the potatoes in half lengthwise and then finely slice the potatoes. Working in circles, arrange the potato slices in the pie crust, stopping to season each layer with salt, pepper, and about 1/4 of the crumbled bacon. Continue layering until the pie pan is nearly full. Top with an even layer of the cheese and gently pour cream around and over the entire pie, allowing it to seep down between the potato slices. (You may not use all the cream.)
  • Roll out the remaining disk of refrigerated dough. Cover the pie with the dough and crimp the edges closed. Brush the top and edges of the crust with egg wash. Make a few slits in the center of the top crust, for the steam to escape, and put the pie pan on a baking sheet. Bake the torte until the crust is browned and crispy and the potatoes are cooked through, about 50 to 60 minutes. If the crust edges get too brown, cover them with some strips of aluminum foil. Remove the pie from the oven and let rest at least 15 minutes before cutting into wedges and serving.
  • Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand. Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather into larger clumps. Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk. Let rest in the refrigerator for at least 30 minutes. Remove 1 of the disks from the bag to a flour coated surface. Using a rolling pin, roll the dough out to a 10-inch round. Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare the torte ingredients.

POTATO, PEA AND BACON TORTILLA



Potato, Pea and Bacon Tortilla image

A quick and easy egg based recipe from May 09 Recipes+. For a change you can omit the bacon and add 185gm can of flaked tuna.

Provided by Kiwi Kathy

Categories     < 60 Mins

Time 35m

Yield 2 , 2 serving(s)

Number Of Ingredients 10

1 1/2 tablespoons olive oil
250 g potatoes, cut into 2cm pieces
2 slices bacon, chopped
1 garlic clove, crushed
3 eggs, at room temperature
1/2 cup cream
1/2 cup tasty cheese, grated
3/4 cup frozen peas
2 green onions, thinly sliced
1 tablespoon thyme, chopped

Steps:

  • Heat oil in an 18cm heavy based frying pan over a moderate heat. Cook and stir poatato for 2 minutes. Add bacon, cook nad stir for 3 - 4 minutes more or until the potato is golden brown. Add garlic, cook for 30 seconds. Reduce heat.
  • Meanwhile, preheat an oven grill.to high. Whisk eggs, cream and cheese in a medium jug.
  • Add peas, onion and thyme to potato mixture. Stir to distribute evenly. Season with salt. Pour egg mixture over the potato mixture. Cook without stiring for about 7 - 8 minutes or until slightly firm around the edges.
  • Place pan under grill. Cook for about 5 minutes or until the top is golden and set. Turn out onto a plate. Cut into wedges and serve with a salad.

POTATO AND ONION TORTILLA



Potato and Onion Tortilla image

I found this recipe in my cookbook called "Four Ingredient Cooking", by Joanna Farrow, it is described as best-known Spanish tortilla. You can add red/yellow peppers, cooked peas, corn, grated Cheddar or Swiss cheese into the mixture in step 2, if you like, and season to taste with salt, pepper and any herbs.

Provided by diner524

Categories     Breakfast

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 1/4 lbs potatoes
1/2 cup extra virgin olive oil (scant 1/2 cup)
2 onions, thinly sliced
6 eggs

Steps:

  • Thinly slice the potatoes.
  • Heat 5 tablespoons of the oil in a skillet and cook the potatoes and onions, turning frequently, for 10 minutes more, until the vegetables are tender.
  • Meanwhile, beat the eggs in a large bowl with a little seasoning.
  • Tip the potatoes and onions into the eggs and mix gently. Let stand for 10 minutes.
  • Wipe out the pan skillet with paper towels and heat the remaining oil in it.
  • Pour the egg mixture into the skillet and spread it out in an even layer. Cover and cook over very gentle heat for 20 minutes, until the eggs are just set.
  • Serve cut into wedges.

Nutrition Facts : Calories 481.3, Fat 34.6, SaturatedFat 6.1, Cholesterol 317.2, Sodium 115.7, Carbohydrate 30.9, Fiber 3.9, Sugar 4, Protein 12.8

SPANISH POTATO OMELET (TORTILLA DE PATATAS)



Spanish Potato Omelet (Tortilla De Patatas) image

The Spanish word fro Omelet is Tortilla, although it is nothing like the Mexican tortilla! A quick, delicious Brunch or weekday dinner doesn't get much easier than this! Zaar World Tour 8

Provided by pammyowl

Categories     Breakfast

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 7

6 slices bacon, cut into 1 inch peaces
1 medium onion, diced
1 medium potato, cut into 1/2 inch pieces
6 eggs
3/4 teaspoon salt
1/3 teaspoon pepper
parsley

Steps:

  • Fry bacon in 10 inch skillet until crisp. Remove bacon, drain all but 4 tablespoons of fat from pan.
  • Add potato and onion, cook and stir until the potatoes are tender and golden, about ten minutes.
  • Whisk eggs with salt and pepper.
  • Add the bacon back to the pan, add eggs.
  • Cover with lid and cook on LOW until the eggs are set, perhaps 10 minutes more. Garnish with parsley.
  • Cut into wedges and serve.
  • Be sure not to overcook, it will get rubbery! Eggs cook themselves even after they are off the heat, as I'm sure you know.

Nutrition Facts : Calories 214.7, Fat 12.6, SaturatedFat 4.2, Cholesterol 287.2, Sodium 646.8, Carbohydrate 12.6, Fiber 1.7, Sugar 1.9, Protein 12.2

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