Potato Spanish Tortilla Tapas Food

SPANISH POTATO TORTILLA (TORTILLA DE PATATAS)

Steps:

• To make a vegan version of tortilla, substitute the eggs for garbanzo bean flour + water batter. For each egg, mix 1 tbsp gram flour + 2 tbsp water, approx. The consistency should be similar to whisked egg, slightly thicker.
• Enjoy warm and freshly fried, or room temp. Store in the fridge for up to 3 days. After that, you can eat it cold straight from the fridge (very tasty too) or reheat it in the microwave until it's room temperature.

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.

SPANISH TORTILLA (POTATO OMELETTE)

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.

SPANISH TAPAS POTATOES

Steps:

• Peel and cut potatoes into 1/2 inch cubes. Fry potatoes in oil in single layer until browned and partially cooked, about 10 minutes. Turn once or twice, but not often so they brown better.
• Pulse tomatoes, garlic, seasonings in food processor just to break up (do not puree).
• Add to browned potatoes and stir to coat.
• Reduce heat to medium and cook abou 8 minutes or until cooked through. Stir often to prevent scorching.
• Garnish with lemon juice, cilantro, sea salt.
• Serve warm or at room temperature.

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.

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.

POTATO SPANISH TORTILLA (TAPAS)

Steps:

• Peel and cut the potatoes in cubes; cut the onions in thin slices (or as you wish).
• Beat the eggs in a bowl and set aside.
• Heat the oil in a deep skillet and, in low heat, saute the potatoes and onions for about 10-15 minutes. Season as you wish; remove excess oil from potatoes n onions then mix these into the eggs.
• In a separate skillet, heat 4 tablespoons of olive oil and when hot enough, add egg mixture. Let it set for around 5 minutes (until it starts to harden -- ). You have to flip it (probably the most troublesome part -- I use a large plate to help myself flip the tortilla) and then cook the other side pretty well (for about 5 minutes).
• You can serve hot or cold because it's a tapa! :D.

SPANISH POTATO TORTILLA

Steps:

• Cook potatoes in boiling salted water until tender. Drain well and slice.
• Heat oil in 20cm frying pan. Add potato slices and onion and fry for 5 minutes until tender and golden.
• Whisk eggs and season well. Pour over potato and onion mixture.
• Cook tortilla over low heat for 10 minutes until eggs set.
• Loosen edges of tortilla with spatula and slide onto a plate and turn the tortilla over to cook the underside again for another 5-10 minutes. Or you can finish under a grill the top side to brown.
• Stand for 10 minutes before cutting to serve.

SPANISH TORTILLA (TAPAS)

Steps:

• Heat a nonstick 10-inch skillet over high heat. Add the olive oil. Reduce the heat, then add the potatoes and onion and cook for 15-20 minutes, or until the potatoes are tender.
• Beat the eggs in a large bowl and season generously with salt and pepper. Drain the potatoes and onion while at the same time keeping the residual oil. Carefully stir the vegetables into the eggs, then let stand for 10 minutes.
• With a wooden spoon or spatula, remove any crusty bits stuck to the bottom of the skillet. Reheat the skillet over medium heat with 4 tablespoons of the reserved oil.
• Add the egg mixture and smooth the surface, pressing the potatoes and onions into an even layer.
• Cook for 5 minutes, shaking the skillet occasionally, until the bottom is set. Use a spatula to loosen the side of the tortilla. Place a large plate over the top and carefully invert the skillet and plate together so the tortilla drops onto the plate.
• Prepare the skillet by coating it with a tablespoon of the remaining reserved oil. Carefully slide the tortilla back into the skillet, cooked-side up. Run the spatula around the tortilla, to tuck in the edge.
• Continue cooking for 3 minutes, or until the eggs are set and the base is golden brown. Remove the skillet from the heat and slide the tortilla onto a plate. Rest for 5 minutes before cutting. Garnish with parsley and serve.