SPANISH OMELETTE OR TORTILLA
Get ready to master the Spanish Omelette, aka Tortilla, with this easy-to-follow recipe. Including detailed instructions and photos for each step of the process. You'll be a master of the feared tortilla flip on your very first try!
Provided by Joanna Cismaru
Categories Breakfast
Time 35m
Number Of Ingredients 7
Steps:
- Mix eggs: Whisk the eggs well in a large bowl with salt and pepper to taste.
- Fry potatoes: Heat the olive oil in a non-stick skillet, 10-12 inches in diameter, over medium-high heat. Add the potatoes, then fry until soft and golden brown. Transfer the potatoes from the skillet to the egg bowl using a slotted spoon.
- Fry onion: Add the onion to the same skillet, and fry for 3-5 minutes until golden. Transfer the onion from the pan the same bowl with the eggs and potatoes and drain the oil, leaving a few tablespoons in the skillet. Gently stir the potatoes with the onion and eggs.
- Cook & flip: Pour the egg mixture into the skillet and reduce the heat to low. Use a spatula to even out the surface. Cover with a lid and cook for 3-4 minutes until the edges are completely set. Loosen the edges with a spatula. Place a large plate over the omelette, and use your hand to carefully hold the plate against the omelette. Firmly grip the skillet handle and in one swift motion, flip the omelette over onto the plate.
- Finish: Slide the omelette off the plate back into the skillet, with the cooked side now facing upwards. Cook for another 3-4 minutes until completely cooked through.
- Serve: Remove the omelette from the pan by either sliding it out onto a plate, or you can repeat the flipping step with a large plate. Garnish with chives and serve.
Nutrition Facts : ServingSize 1 serving, Calories 291 kcal, Carbohydrate 16 g, Protein 7 g, Fat 22 g, SaturatedFat 4 g, Cholesterol 164 mg, Sodium 262 mg, Fiber 2 g, Sugar 2 g
SPANISH OMELETTE
Fluffy vegetarian tortilla is a great meal to make with older children - this one's filled with peppers and potatoes
Provided by Caroline Hire - Food writer
Categories Dinner, Main course
Time 40m
Number Of Ingredients 6
Steps:
- Finely slice the onions and chop the red pepper, removing the seeds. Cut the potatoes into roughly ½ cm slices.
- Heat a knob of butter in a medium (about 24cm) frying pan over a low heat and cook gently for 10 - 15 until starting to go brown, add the peppers and cook for a further 5 mins.
- Put the potatoes in a steamer over boiling water for 10 - 12 mins to soften. If you don't have a steamer, put in a saucepan, cover with boiling water and simmer gently for around 8 - 10 mins until just cooked through and drain well.
- Break the eggs into a jug and beat with a fork, season with a generous grind of pepper and a pinch of salt. Use scissors to snip the chives into small pieces and stir in.
- Heat the grill. Add a little more butter to the frying pan and add the potatoes. Pour over the egg mixture. Cook for 15 mins until almost set and golden brown underneath - you can use a fish slice to lift the omelette up and check. Put the frying pan under the grill. Make sure the handle is outside the oven as it will become very hot and can burn. Cook for a further minute or two and serve.
Nutrition Facts : Calories 308 calories, Fat 15.2 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 24.8 grams carbohydrates, Sugar 4.8 grams sugar, Fiber 3.8 grams fiber, Protein 17.7 grams protein, Sodium 0.6 milligram of sodium
REAL SPANISH OMELETTE
Make an omelette inspired by the Catalonian way, a classic dish made simple with only five ingredients
Provided by Mary Cadogan
Categories Lunch, Supper, Vegetable
Time 1h
Number Of Ingredients 5
Steps:
- Scrape the new potatoes or leave the skins on, if you prefer. Cut them into thick slices. Chop the onion.
- Heat the extra-virgin olive oil in a large frying pan, add the potatoes and onion and stew gently, partially covered, for 30 mins, stirring occasionally until the potatoes are softened. Strain the potatoes and onion through a colander into a large bowl (set the strained oil aside).
- Beat the eggs separately, then stir into the potatoes with the parsley and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan.
- Tip everything into the pan and cook on a moderate heat, using a spatula to shape the omelette into a cushion.
- When almost set, invert on a plate and slide back into the pan and cook a few more minutes.
- Invert twice more, cooking the omelette briefly each time and pressing the edges to keep the cushion shape. Slide on to a plate and cool for 10 mins before serving.
Nutrition Facts : Calories 516 calories, Fat 43 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 23 grams carbohydrates, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.3 milligram of sodium
SPANISH OMELETTE (TORTILLA ESPAñOLA)
Five humble ingredients express rich flavors in this classic Spanish dish. Onions not only caramelize in olive oil, but infuse it, creating a savory base for cooking potatoes and eggs. Slice it pizza-style for a shareable breakfast or tapa.
Provided by Paul Berglund
Categories main-dish
Time 20m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F. Using a knife, peel the onion (discard onion skin in a bowl for easy clean-up), then remove both ends and cut in a medium dice. Heat a non-stick, oven-proof skillet over medium heat. Add olive oil followed by chopped onions and 1 teaspoon salt. Stir and cook until the onions are soft and lightly caramelized, about 10 minutes. Stir the onions occasionally as they cook.
- Slice the potato (leave peel on), then dice the same size as the onions (cut away and discard any blemishes on the potato). Set aside. Crack eggs into a bowl, whisk and set aside. When onions are lightly caramelized, remove from heat. Place a strainer over a bowl and strain the onions from the oil, reserving oil. Set onions aside. Place oil back into the pan, turn heat to high until oil is slightly smoking, 2-3 minutes (hot oil will keep the potatoes from sticking). Add potatoes and 1 teaspoon salt. Stir and cook until potatoes are soft and golden brown, 7-8 minutes (test for doneness by tasting one!).
- Strain potatoes from the oil, reserving oil. Add potatoes to the onions and keep the skillet warm over low heat (It's important to have no trace of onions or potatoes in the skillet or the omelette will stick). Stir beaten eggs into the potato onion mixture. Turn heat to high, add about 1 tablespoon of the oil back to the pan. When the oil begins to smoke, add egg mixture. Using a rubber spatula gently move the eggs around in the pan to distribute the heat. Turn heat to low and let the omelette set around the edges, 1-2 minutes. Transfer omelette to the oven. It will bake a total of 4-5 minutes. First, to set the eggs, 2- 2 ½ minutes.
- When the omelette is set all over, remove from the oven to flip and cook on the other side. Shake slightly to make sure it isn't sticking to the sides. Using a rubber spatula, gently remove the omelette from the skillet onto a plate. Cover with the other plate and flip over. Using a rubber spatula, gently place back into the pan, bottom-side up and back into the oven, about 2 more minutes.
- Remove omelette from oven. Using a rubber spatula, slide onto a plate. Serve.
More about "spanish omelette or tortilla food"
BEST SPANISH OMELETTE RECIPE (JUST 5 INGREDIENTS)
From scrummylane.com
평점 191회 섭취량당 칼로리 317 범주 Light Meal
- Add the potatoes and onions and season well with salt and pepper. Stir fry for a minute or two. Then turn the heat right down, cover and let cook slowly for 20 to 25 minutes. Stir 2 to 3 times during cooking.
- Once the potatoes and onions are cooked, carefully lift them out of the pan with a slotted spoon (so that any excess oil gets left behind) and into the bowl/jug with the eggs. Let the mixture stand for about 10 minutes, to let the flavours meld together.
SPANISH OMELETTE - WIKIPEDIA
From en.wikipedia.org
Alternative names Tortilla de patatas, Tortilla de papas, Tortilla española, Spanish tortilla, Potato omeleteServing temperature Either warm or room temperaturePlace of origin Spain
SPANISH OMELETTE RECIPE – HOW TO MAKE TORTILLA DE PATATAS
From piccavey.com
SPANISH OMELETTE [TORTILLA ESPAñOLA] RECIPE
From mexicanfoodjournal.com
SPANISH OMELETTE RECIPE - BBC FOOD
From bbc.co.uk
HOW TO MAKE A SPANISH OMELETTE – RECIPE | FOOD | THE GUARDIAN
From theguardian.com
SPANISH OMELETTE RECIPE (TORTILLA ESPAñOLA) - MY …
From mylatinatable.com
SPANISH TORTILLA (OMELETTE) | RECIPETIN EATS
From recipetineats.com
SPANISH OMELET (TORTILLA ESPAñOLA) RECIPE - THE SPRUCE …
From thespruceeats.com
TORTILLA ESPAñOLA (SPANISH EGG AND POTATO OMELETTE) …
From seriouseats.com
SPANISH TORTILLA RECIPE | TORTILLA ESPAñOLA (SPANISH …
From themediterraneandish.com
SPANISH OMELETTE OR TORTILLA DE PATATAS - DISCOVER SPAIN TODAY
From discoverspain.today
SPANISH OMELETTE (SPANISH TORTILLA) - CAFE DELITES
From cafedelites.com
SPANISH OMELETTE | SPANISH TORTILLA — OMAR ALLIBHOY - THE …
From thespanishchef.com
SPANISH OMELETTE (TORTILLA ESPAñOLA) | THE KITCHN
From thekitchn.com
EASY SPANISH OMELETTE (SPANISH TORTILLA) - RAMONA'S …
From ramonascuisine.com
SPANISH OMELETTE (TORTILLA ESPAñOLA) - THAT SPICY CHICK
From thatspicychick.com
THE DOS AND DON’TS OF CHOOSING BETWEEN SPANISH OMELETTE VS …
From delifo.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love