Potato Tortillas Food

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.

SPANISH POTATO TORTILLA (TORTILLA ESPAñOLA) RECIPE

Steps:

• In a 10-1/2-inch nonstick skillet that's at least 1-1/2 inches deep, heat the oil on medium high. While the oil is heating, slice the potatoes thinly, about 1/8 inch. Transfer to a bowl and sprinkle on 2 tsp. of the salt, tossing to distribute it well.
• When the oil is very hot (a potato slice will sizzle vigorously around the edges without browning), gently slip the potatoes into the oil with a skimmer or slotted spoon. Fry the potatoes, turning occasionally (trying not to break them) and adjusting the heat so they sizzle but don't crisp or brown. Set a sieve over a bowl or else line a plate with paper towels. When the potatoes are tender, after 10 to 12 minutes, transfer them with the skimmer to the sieve or lined plate.
• Add the onions and garlic (if using) to the pan. Fry, stirring occasionally, until the onions are very soft and translucent but not browned (you might need to lower the heat), 7 to 9 minutes. Remove the pan from the heat and, using the skimmer, transfer the onions and garlic to the sieve or plate with the potatoes. Drain the oil from the skillet, reserving at least 1 Tbs. (strain the rest and reserve to use again, if you like) and wipe out the pan with a paper towel so it's clean. Scrape out any stuck-on bits, if necessary.
• In a large bowl, beat the eggs, 1/4 tsp. salt, and the pepper (if using) with a fork until blended. Add the drained potatoes, onions, and garlic and mix gently to combine with the egg, trying not to break the potatoes (some will anyway).
• Heat the skillet on medium high. Add the 1 Tbs. reserved oil. Let the pan and oil get very hot (important so the eggs don't stick), and then pour in the potato and egg mixture, spreading it evenly. Cook for 1 minute and then lower the heat to medium low, cooking until the eggs are completely set at the edges, halfway set in the center, and the tortilla easily slips around in the pan when you give it a shake, 8 to 10 minutes. You may need to nudge the tortilla loose with a knife or spatula.
• Set a flat, rimless plate that's at least as wide as the skillet upside down over the pan. Lift the skillet off the burner and, with one hand against the plate and the other holding the skillet's handle, invert the skillet so the tortilla lands on the plate (it should fall right out). (See How to do the flip for photos of this process.) Set the pan back on the heat and slide the tortilla into it, using the skimmer to push any stray potatoes back in under the eggs as the tortilla slides off the plate. Once the tortilla is back in the pan, tuck the edges in and under itself (to neaten the sides). Cook until a skewer inserted into the center comes out clean, hot, and with no uncooked egg on it, another 5 to 6 minutes.
• Transfer the tortilla to a serving platter and let cool at least 10 minutes. Serve warm, at room temperature, or slightly cool. Cut into wedges or small squares, sticking a toothpick in each square if serving as an appetizer.

TORTILLA ESPANOLA (SPANISH TORTILLA)

Steps:

• Heat 1/2 cup olive oil in a large skillet over medium-low heat. Add half of the potato slices, and cook, stirring occasionally, until just tender, 15 to 20 minutes. When done, remove potatoes to a large bowl, leaving oil in the skillet. Cook the remaining potatoes in the oil until tender, then add to the bowl, leaving oil in the skillet. Gently toss potatoes with salt and pepper to taste.
• Meanwhile, heat 2 tablespoons olive oil in a skillet over medium heat. Stir in onion rings, and gently cook until soft and golden brown, about 15 minutes. Spoon onions onto a plate, and allow to cool while the potatoes finish cooking.
• Whisk eggs in a large bowl until smooth. Stir in cooled onions, roasted peppers, and serrano ham. Gently fold in cooked potatoes.
• Heat the skillet with the reserved oil over low heat. Pour in the egg mixture, and gently cook until the sides have started to set and the bottom has turned golden brown, 8 to 10 minutes. Loosen the tortilla with a spatula if needed, then carefully slide onto a large plate. Turn the skillet upside down and place onto the uncooked side of the tortilla. Turn the skillet right-side-up, and remove the plate. Return the skillet to the stove, and continue cooking until the tortilla has set in the center, about 4 minutes.
• Slide the tortilla onto a serving plate and allow to cool to room temperature. Cut into six wedges and sprinkle with parsley to serve.

POTATO-CHIP TORTILLA

Steps:

• Preheat the oven to 350. Heat 2 tablespoons olive oil in a medium nonstick ovenproof skillet over medium heat. Add the onion, season with salt and pepper, and cook, stirring, until soft, about 8 minutes. Transfer to a bowl and wipe out the skillet.
• Meanwhile, beat the eggs and 1 cup water in a large bowl. Season with salt and pepper. Lightly crush the potato chips into the egg mixture and let stand, stirring occasionally, until the chips are soft, about 10 minutes. Stir in the onion.
• Heat the remaining 1 tablespoon olive oil in the skillet over medium heat, swirling to coat. Add the egg mixture and cook until it begins to set, about 5 minutes. Transfer the skillet to the oven and bake until the eggs are firm and the top is golden and slightly crisp, 30 to 35 minutes. Remove from the oven and let stand 5 minutes, then slide onto a plate. Cut into wedges and serve warm or at room temperature.

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 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.

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.

CHEESE, LEEK & POTATO TORTILLA

Steps:

• Melt a knob of butter in a medium, nonstick frying pan, then cook the leek for about 5 mins until softened. Meanwhile, cut the potatoes in half, then into slices about ½cm thick. Beat the eggs, season, then stir in the cheese and sage.
• Add a little extra butter to the pan if needed, tip in the potatoes, then the egg mixture. Turn the heat to low, then cook for 10 mins until nearly set. Place under a hot grill, then cook for a couple of mins more until the top is set and golden. Slice into wedges and serve with a green salad.