Potato Tortilla Omelet With Tuna And Asparagus Ww Core Food

PEPPER AND POTATO TORTILLA

Steps:

• Do not peel the potatoes, but wash them well.
• Parboil them for about 20 minutes, then drain and, and when they are cool enough to handle, slice them thickly.
• Switch on the broiler so that it warms up while you prepare the rest of the dish.
• In a large nonstick frying pan, heat the oil and fry the onion, garlic and peppers over a moderate heat for 5 minutes until softened.
• Add the potatoes and continue frying, stirring from time to time until the potatoes are completely cooked and the vegetables are soft.
• Add a little extra oil if the pan seems rather too dry.
• Pour in half the beaten eggs, then sprinkle over half the grated Cheddar cheese, then the rest of the egg.
• Season with salt and pepper and finish with a layer of cheese.
• Continue to cook over a low heat, without stirring, half covering the pan with a lid to help set the eggs.
• When the mixture is firm, flash the pan under the hot broiler to seal the top just lightly.
• Leave the tortilla in the pan to cool.
• This helps it firm up further and makes it easier to turn out.
• Cut into generous wedges to serve.

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.

BASQUE POTATO TORTILLA

Steps:

• You will need a heavy skillet with a diameter or 9 to 10 inches (Dorie uses a cast-iron skillet; smaller is better than larger).
• Choose a skillet with a handle that can go under the broiler (if you are not sure, wrap the handle in foil).
• Pour about 2 tablespoons oil into the skillet and warm it over medium heat.
• Add the potatoes and onion, garlic and rosemary if using; turn the ingredients around until they glisten with oil.
• Season with salt and pepper; decrease the heat and cook slowly until the potatoes are golden and cooked through, about 20 minutes; you should be able to pierce the potatoes easily with the tip of a knife.
• Discard the garlic and rosemary and transfer the potatoes and onion to a bowl.
• Carefully wipe the skillet with a paper towel (if anything has stuck to the bottom of the pan, you should wash it--you need a clean surface so the tortilla will unmold easily).
• Position broiler rack so that when you slide the skillet onto it, the pan will be about 6 inches from the heat source; preheat broiler.
• In a big bowl, beat the eggs with salt and pepper to taste and the cayenne, then stir in the potatoes and onion.
• Put the skillet over med-high heat and pour in about 1 1/2 tablespoons oil.
• When the oil is hot, add the eggs and potatoes to the pan.
• Immediately lower the heat, and let the eggs cook, undisturbed, for about 2 minutes.
• Run a silicone spatula or a table knife around the edges of the pan to release the tortilla, then cover the pan and cook slowly for another 8-10 minutes, or until the top is almost set--there will be a circle of liquid or jiggly egg at the center.
• Every couple of minutes, run your spatula around the sides of the pan and just under the tortilla to keep it from sticking.
• Slide the pan under the broiler and cook until the top of the tortilla is set; check it after 1 minute, and then keep checking--it can go fast.
• Transfer the tortilla to a serving platter and allow it to cool to room temperature before cutting and serving it.

POTATO TORTILLA (OMELET) WITH TUNA AND ASPARAGUS (WW CORE)

Steps:

• Fill a medium saucepan filled with water to boil over medium-high heat. Add potatoes and cook for 5-6 minutes until the potatoes are firm but tender. Add asparagus and cook an additional minute. Remove pan from heat and drain the vegetables well and pat to dry.
• Combine the eggs and egg whites until well beaten. If desired add the milk and mix some more.
• Heat olive oil in a non-stick pan with a heat proof handle. Add the potatoes and asparagus and cook for 5 minutes. Add the tuna and tomato and cook another minute.
• Pour the eggs over the contents of the hot pan. Season with salt and pepper. While the eggs are still very wet, gently lift the sides of the eggs so that the more liquid parts slips under. Sprinkle the scallion slices on top. Reduce the heat to medium low and cover and cook for 3-5 minutes until the top is set but still moist.
• Preheat the broiler to high. Place omelet under broiler for 1 or 2 minutes.
• Slice the omelet into wedges and serve with salad.

TORTILLA DE PATATA (SPANISH POTATO OMELET)

Steps:

• Heat the olive oil to medium-high heat in a 12-inch cast-iron or nonstick skillet. Add the onions and saute until translucent, about 5 minutes. Add the potato slices, season with salt and cook over low and slow heat until the potatoes are softened and lightly golden brown around the edges, 30 to 40 minutes, gently shaking the pan from time to time to prevent the potato slices from sticking. When the potatoes are ready, reserve 2 tablespoons of the olive oil from the skillet (now infused with the flavor of those onions and potatoes) and drain the potatoes in a colander or on a paper towel.
• Beat the eggs with a generous pinch of salt in a large bowl for about 1 minute. Add the drained caramelized potatoes and onions and stir with a fork to lightly break up the potatoes (this will give the finished Tortilla de Patata a wonderful light fluffy texture). Heat 1 to 2 tablespoons of the reserved olive oil in the same skillet until very hot. Pour in the egg and potato mixture and cook on one side, gently shaking the pan occasionally, until the underside is set and very lightly browned, about 5 minutes. Using a plate to cover the pan, carefully invert the omelet onto the plate and then gently slide the omelet back into the pan to cook on the other side until just set and light golden brown, about 5 minutes more. Do not overcook. This Tortilla de Patata is best when barely runny in the very center. Serve immediately with some slices of fresh baguette, or make ahead to serve later in the day at room temperature. Enjoy!

POTATO TORTILLAS

Steps:

• Boil potatoes until done, drain the water, and mash the potatoes together with the seasoning mix.
• Spread the potatoes over the tortillas with the cheese.
• Enjoy!

SPANISH EGG AND POTATO TORTILLA

Steps:

• Adjust oven rack to the middle position; preheat oven to 450°.
• Heat oil in a 10-inch ovenproof nonstick skillet over med-high heat until shimmering.
• Add in potatoes, onion, and 1/2 teaspoon salt.
• cover and cook, stirring occasionally, until potatoes and onion are soft, 8-10 minutes.
• In a bowl, whisk eggs, 1/4 teaspoon salt, and 1/4 teaspoon pepper together.
• Add eggs to the skillet and cook, using rubber spatula to stir gently in circular motion, until mixture is slightly thickened, about 1 minute.
• Bake in oven until top is puffed and edges have pulled away slightly from sides of pan, 3-5 minutes.
• Use rubber spatula to loosen tortilla from skillet, then slide onto cutting board, slice into wedges and serve.

POTATO TORTILLA

Steps:

• Spread potatoes in a heavy flameproof casserole, cover with olive oil and sprinkle with salt. Spread onion on top. Place over medium-high heat until oil bubbles. Reduce heat and simmer, stirring gently once or twice, until potatoes are tender but not broken, 7 to 10 minutes.
• Place a mesh colander over a heatproof bowl, and drain potatoes and onion, reserving oil. In a large bowl, whisk eggs until frothy. Add potato mixture to eggs and stir gently to combine.
• Place an 8-inch nonstick pan or well-seasoned skillet over medium-high heat. Add 3 tablespoons reserved olive oil. Add one-third of the potato mixture and stir with wooden spoon or spatula. Cook until egg is barely set, about 30 seconds. Reduce heat to medium-low. Add another one-third of the mixture and stir for 15 seconds. Add remaining third and stir two or three times. Gently pat mixture to flatten it, and allow it sit until the top is loose, the center is somewhat firm and the bottom is firm (pale golden, not golden brown), about 30 seconds.
• Run a spatula around perimeter of tortilla, shaking pan to be sure edges and bottom are free. Place a small flat plate that fits securely inside pan directly on top of tortilla. Wearing a kitchen mitt, grasp handle close to pan. In one quick movement, flip tortilla onto plate.
• Quickly wipe out pan, add 2 tablespoons reserved olive oil, and return pan to medium-low heat until reheated. Slide tortilla back into reheated pan so the bottom is now the top. Pat down to compact layers of potatoes and eliminate air bubbles. When tortilla is set and bottom and edges are free of pan, use spatula or spoon to turn in the edges to give tortilla a more compact, attractive, shape. If desired, tortilla can be allowed to rest for 5 minutes on lowest possible heat, before turning onto a serving plate.
• To serve, slice hot tortilla in large wedges. It may also be covered and refrigerated for up to 24 hours, then served cold with mayonnaise.

TUNA AND ASPARAGUS WITH CREAMY LEMON CURRY SAUCE

Steps:

• Cook asparagus to your taste and drain, reserving liquid.
• Arrange asparagus on a platter, break tuna into chunks and arrange over asparagus, and keep warm.
• In saucepan melt butter, stir in four,and cook 2 minutes.
• Measure reserved asparagus liquid; if necessary add hot water to make 1 cup.
• Add to flour mixture, stirring constantly.
• Add fresh lemon juice, salt and hot pepper sauce.
• Simmer, stirring, until thickened and bubbly.
• Stir in sour cream and pour over asparagus and tuna.

CORNBREAD (WW CORE)

Steps:

• Mix dry ingredients in a medium bowl.
• Mix liquid ingredients in a small bowl.
• Gently fold the wet into the dry. Pour into a round cake pan, sprayed with Pam. Bake at 375 degrees for 15-20 minutes or until the edges are a golden brown and a toothpick inserted in center comes out clean. Cut into 6 wedges.

SPANISH TORTILLA

Steps:

• Peel and thinly slice potatoes and onions; it's easiest if you use a mandoline. Meanwhile, heat oil in an 8- or 10-inch nonstick skillet over medium heat. After 3 or 4 minutes, drop in a potato slice. When tiny bubbles appear around its edges, add potatoes, onions, a good pinch of salt and a liberal sprinkling of pepper. Gently turn mixture in oil with a wooden spoon, and adjust heat so oil bubbles lazily.
• Cook, turning potatoes gently every few minutes, until they are tender when pierced with a small knife. Adjust the heat so they do not brown. If potatoes begin to break, they are overdone; stop cooking immediately. As potatoes cook, beat eggs with some salt and pepper in a large bowl.
• Drain potatoes in a colander, reserving oil. Wipe out skillet, and heat over a medium flame for a minute. Add 2 tablespoons oil. Gently mix warm potatoes with eggs, and add to skillet. As soon as edges firm up, after a minute or so, reduce heat to medium-low. Cook 5 minutes.
• Insert a rubber spatula all around edges of tortilla to make sure it will slide from pan. The top will still be runny. Carefully slide out onto a plate. Cover with another plate, and holding plates tightly, invert them. Add another tablespoon oil to skillet, and use the spatula to coax tortilla back in. Cook 5 minutes, then slide from skillet onto a clean plate. Serve warm (not hot), or at room temperature. Do not refrigerate.

SPANISH TAPAS - ASPARAGUS W/ORANGE AND LEMON SAUCE

Steps:

• Drain the asparagus in a sieve.
• Chop the hard-boiled egg yolks and mix with the raw egg yolk.
• Add the orange and lemon juice and season with salt and pepper.
• Gradually add the olive oil, beating as if for mayonnaise.
• Check seasoning to taste.
• Beat the egg white until stiff and add to the sauce.
• Arrange the well-drained asparagus on a serving dish, pour sauce over top and decorate with slices of orange and lemon.

SPINACH AND ARTICHOKE PIE - WW CORE

Steps:

• Preheat oven to 350 degrees.
• Saute mushrooms and onions in olive oil with garlic. Add spinach and cook until liquid has reduced.
• Mix vegetables with remaining ingredients, salt and pepper to taste.
• Pour into pie dish sprayed with nonstick spray. Bake 45 minutes.

ROAST POTATO TORTILLA

Steps:

• Grease a 19cm x 30cm (approximately 71/2 inch x 12 inch) pan and line the sides and base with baking paper.
• Heat oil in a large pan, preferably non-stick, add the onion and red pepper and cook, stirring, until the onion is soft; add the garlic, paprika, herbs, potatoes, corn and salt and pepper, to taste; cook, stirring regularly, until hot.
• Spread the potato mixture over the base of the prepared pan; pour the eggs over the top of the vegetables and sprinkle with the cheese.
• Cook in a moderate oven (180°C, 350°-375°F, 4-5 gas mark) for about 20 minutes, or until the mixture has set; stand for 5 minutes before removing the tortilla from the pan.
• Serve warm or cold tortilla slices with mixed salad leaves and crusty bread rolls; and garnish with parsley.

TORTILLA OMELET WRAP

Steps:

• Whip eggs, liquid and seasonings.
• Warm tortillas in skillet; set aside.
• Melt butter in a 10" non-stick skillet coated with cooking spray over high heat.
• Heat until bubbly.
• Pour in egg mixture.
• Pull eggs toward the center from each side.
• Remove from heat when eggs no longer run but are still quite moist.
• Top with filling ingredients, sprinkling them over entire omelet.
• Slide omlet onto warmed tortilla.
• to roll, first fold bottom edge of tortilla up 1", then fold sides in 1".
• Begin rolling, ending seam side down.
• Let rest for 1 minute, then cut omelet in half.
• Cut and serve with salsa or avocado-tomato relish.
• Note: To make avocado-tomato relish, combine diced avocados& tomatoes with fresh lime juice.
• Makes 1 omlet.

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.