EASY SPANISH TORTILLA RECIPE
Spanish tortilla or tortilla española is basically a Spanish omelette with potatoes and eggs cooked gently in olive oil. This dish is traditionally served at room temperature or cold as a tapa, but it is great for any meal of the day. Leftovers will last in the fridge for a good 3 days!
Provided by Suzy Karadsheh
Categories Appetizer
Number Of Ingredients 7
Steps:
- In a big bowl, whisk together the eggs, salt, and paprika. Set aside for now.
- Prepare a 10-inch oven-proof nonstick skillet or a well-seasoned cast iron skillet. Heat the olive oil in the skillet over medium-high heat until shimmering but not smoking.
- Add the potatoes, onions, and scallions to the oil (at first, they won't all seem to fit, but with a little stirring, they'll compress as they cook). Lower the heat immediately to medium-low and watch to control the heat and make sure it continues to gently bubble. Cook for 25 minutes, stirring occasionally, until the potatoes are very tender.
- Use a heat-safe strainer over a heat-safe bowl to drain the olive oil (reserve the oil aside for now).
- Season the potatoes well with kosher salt and add them to the egg mixture in the bowl.
- Turn the oven broiler on.
- In the skillet, heat 3 tablespoons of the reserved olive oil over medium heat. Pour in the egg and potato mixture, and gently press to even out the top. Reduce the heat to medium-low. Cook until you see the edges of the omelette begin to set and firm up then put the pan under the broiler to finish cooking. Broil for about 5 minutes, watching carefully until the eggs are cooked through and the top of the omelette browns slighlty (see notes if you prefer to finish cooking on stovetop).
- Allow the tortilla a few minutes before serving.
- To serve, invert the tortilla onto a large serving platter (you may need to loosen the edges using a spatulla). Cut into 6 slices and serve.
Nutrition Facts : Calories 381 kcal, Sodium 112.8 mg, SaturatedFat 5.3 g, Carbohydrate 23.5 g, Fiber 2.1 g, Protein 12 g, ServingSize 1 serving
SPANISH TORTILLA
Spanish Tortilla made with eggs and potato for a filling breakfast or brunch!
Provided by Joanne Ozug
Categories Brunch
Time 40m
Number Of Ingredients 6
Steps:
- Peel and shred the potatoes (I used a food processor to shred) and place into a big bowl of cold water. Let sit for 2 minutes, then rinse well and drain. Squeeze dry with hands.
- In a large nonstick skillet, heat ¼ cup of olive oil over medium heat. Add the leeks and season with ¼ tsp salt and ⅛ tsp black pepper. Cook for 10 minutes until the leeks have softened. Remove the leeks to a bowl, and set aside.
- Add another ¼ cup olive oil and the grated potatoes to the pan, season with ½ tsp salt and ¼ tsp pepper, and cook for 10 minutes until they are tender. You can toss them during cooking every few minutes in order to cook evenly, but do not mash the potatoes down (it will make them gummy). After 10 minutes, they will be tender but shouldn't really be browned. Add to the leek bowl and toss to combine.
- Whisk the eggs with ¼ tsp each salt and pepper until the yolks and whites are blended. Add the eggs to the leeks and potatoes, and also add the cheese if you're using it (see notes below). Stir everything to combine.
- Heat an 8-inch nonstick skillet** over medium heat, then add 1 tbsp olive oil and swirl it around. Pour in the leek potato mixture, and let it cook for 5 minutes until the sides have set and you can see a browned bottom when you peek underneath with a spatula. Using oven mitts, place a plate on top of the skillet and flip everything over. Then slide the tortilla off the plate and back into the skillet.
- Cook for another 3-5 minutes until golden brown and cooked through. If you want to check the inside with a thermometer, egg sets at about 150F. Remove from the pan. Cut into wedges and serve warm or at room temperature. Enjoy!
Nutrition Facts : Calories 290 kcal, Carbohydrate 26 g, Protein 8 g, Fat 18 g, SaturatedFat 3 g, Cholesterol 158 mg, Sodium 73 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
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.
Nutrition Facts : Calories 344 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 372 milligrams cholesterol, Fat 13 grams fat, Fiber 4 grams fiber, Protein 17 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 305 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
SPANISH EGG AND POTATO TORTILLA
Make and share this Spanish Egg and Potato Tortilla recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 264.3, Fat 17, SaturatedFat 3.9, Cholesterol 310, Sodium 123.8, Carbohydrate 15.5, Fiber 2, Sugar 1.7, Protein 12.2
POTATO TORTILLA
Provided by Elaine Louie
Categories dinner, lunch, quick, main course
Time 25m
Yield 4 servings
Number Of Ingredients 6
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 TORTILLA
The Spanish tortilla has nothing in common with the Mexican variety except its shape and its name. One is just a bread. The other can be an appetizer, a snack, or even a light meal. But the Spanish tortilla has another advantage: because it is better at room temperature than it is hot, it should be made in advance, anywhere from 15 minutes to a few hours. In its most basic form, the tortilla is a potato and egg open-faced omelet that derives most of its flavor from olive oil. Onions or scallions can replace the potato in part or entirely, as can cooked greens like chard. The only hard part is turning the partly formed tortilla, so do it swiftly and carefully (using a nonstick skillet makes it much easier). The worst that will happen is that a little potato and egg will be left behind when you return the cake to the skillet. If you can't bring yourself to risk the flip, just slide the pan into a 375-degree oven until the eggs are completely set, but not overcooked.
Provided by Mark Bittman
Categories brunch, appetizer
Time 40m
Yield 3 main-course or 6 appetizer servings
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 980, UnsaturatedFat 67 grams, Carbohydrate 38 grams, Fat 84 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 14 grams, Sodium 988 milligrams, Sugar 4 grams, TransFat 0 grams
TORTILLA ESPANOLA (SPANISH TORTILLA)
Unlike most omelets, a Spanish tortilla is served at room temperature. It is the classic tapa, prepared all over Spain.
Provided by sjmoraes
Categories Appetizers and Snacks Tapas
Time 2h20m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 476.6 calories, Carbohydrate 35.8 g, Cholesterol 198.5 mg, Fat 32.3 g, Fiber 3.9 g, Protein 12.5 g, SaturatedFat 6.5 g, Sodium 449.1 mg, Sugar 5.3 g
SPANISH POTATO AND EGG FRITTATA
This makes a wonderful weekend brunch or a light weeknight dinner, it takes little time to prepare and it's very tasty. Serve with crusty rolls.
Provided by Kittencalrecipezazz
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a 12-inch skillet over medium heat.
- Layer HALF of the potato, onion and red bell pepper slices in the skillet; season with salt and pepper.
- Repeat layering with remaining potato slices, onion and red pepper, then season again with salt and pepper.
- Cover and cook until potatoes and veggies are tender, stirring frequently with a spatula (about 20 minutes).
- Sprinkle the thyme over and then cool slightly.
- In a bowl whisk eggs with cream, and season with salt and pepper.
- Add the potato mixture to the eggs and whipe the skillet clean.
- In the same skillet, heat about 1 tablespoon oil over medium-low heat.
- Pour the egg/potato mixture into the skillet.
- Sprinkle with grated Parmesan cheese; cover and cook until the eggs are JUST set (about 10 minutes).
- Slide the frittata onto a platter.
- Sprinkle with parsley and capers.
- Cut into wedges and serve.
Nutrition Facts : Calories 410.5, Fat 28.1, SaturatedFat 11.8, Cholesterol 358.9, Sodium 478.2, Carbohydrate 23.4, Fiber 3.6, Sugar 4.4, Protein 17.3
SPANISH TORTILLA
Make a classic Spanish omelette filled with pan-fried potatoes and onion. It makes a delicious light vegetarian meal or an easy tapas dish
Provided by Miriam Nice
Categories Buffet, Dinner, Lunch, Supper
Time 1h20m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 404 calories, Fat 27 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 0.5 milligram of sodium
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- Salt Your Eggs. This is not the first step you'll see in most tortilla española recipes, but there's a good reason to change that.
- Cook Your Potatoes and, Yes, Onions. Next, peel and slice the potatoes and onions thinly. I like Yukon Golds for their smoother, less starchy texture, but you can use russets, too.
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