Spanish Potato Omelet Tortilla A La Espanola Food

SPANISH POTATO OMELET

Steps:

• Heat 1/4 cup of the oil in 8- or 9-inch ovenproof skillet on medium heat. Add 1/3 of the potatoes; cover with layers of 1/3 each of the onions and garlic. Sprinkle lightly with salt and pepper. Repeat layers 2 times. Cook 5 minutes. Gently turn potato mixture over; cook an additional 5 minutes. Remove potato mixture from skillet; place in colander. Drain. Wash skillet.
• Preheat broiler. Beat eggs in large bowl. Add potato mixture; stir gently. Let stand 10 minutes. Heat remaining 1 Tbsp. oil in same skillet on medium heat. Add egg mixture; tilt skillet to evenly cover bottom of skillet. Reduce heat to medium-low; cook 2 minutes, gently lifting omelet occasionally to prevent it from sticking to skillet.
• Place skillet 4 to 6 inches from heat. Broil 10 minutes or until center is set and top is lightly browned. Gently cut around edge to loosen omelet from pan; slide omelet out of pan onto plate. Cut into bite-sized wedges or squares. Serve warm with toothpicks.

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 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.

SPANISH POTATO OMELET (TORTILLA DE PATATAS)

Steps:

• Fry bacon in 10 inch skillet until crisp. Remove bacon, drain all but 4 tablespoons of fat from pan.
• Add potato and onion, cook and stir until the potatoes are tender and golden, about ten minutes.
• Whisk eggs with salt and pepper.
• Add the bacon back to the pan, add eggs.
• Cover with lid and cook on LOW until the eggs are set, perhaps 10 minutes more. Garnish with parsley.
• Cut into wedges and serve.
• Be sure not to overcook, it will get rubbery! Eggs cook themselves even after they are off the heat, as I'm sure you know.

SPANISH POTATO OMELETTE RECIPE - RECETA DE TORTILLA ESPAñOLA

Steps:

• STEP 1Wash and peel potatoes, then thinly slice or cut into small cubes. Bring a large pot of well-salted water to a boil. Add potatoes and boil for about 5 minutes, until potatoes are almost tender. Drain potatoes well. Pat the potatoes dry and put them in a large bowl, sprinkle with salt and mix well. Dice onion. Chop other optional vegetables. STEP 2Heat 3 tbsp olive oil over medium-low heat in one pan, then add onion. Fry slowly, stirring occasionally until tender. When onions are transparent, add potatoes and optional vegetables to the pan. Allow to cook until potatoes are tender, stirring occasionally. Using a strainer, drain excess oil from potato mixture and set aside. Beat eggs vigorously in a bowl with a large pinch of salt, add potato and onion mixture; mix well. Let the egg, potato and onion mixture rest for at least 15 minutes before cooking. STEP 3Distribute remaining tbsp of olive oil among the two tortilla pans and warm both on separate burners over medium heat. Pour the egg mixture into the smaller diameter pan and cook over medium-low heat until the eggs start to set. (Cooking the tortilla on too high a heat will make it rubbery.) Run a heatproof spatula along the edges to loosen and make it easier to flip. Drain oil from larger pan and lock it into place on top of the smaller pan. Working over the sink, gently, but quickly, flip the pan over. Cook on other side just until the eggs are set and the tortilla turns a light golden color. Remove from heat. Invert the serving dish onto the tortilla in pan, then flip over onto platter.  Cook's note: If using a 9-inch skillet, add ½ tbsp olive oil and follow the instructions for tortilla pan in step 3, except invert a plate over skillet and flip omelette onto the plate. Then slide omelette back into the same pan to continue cooking. Serve room temperature as a tapa. Or serve warm with seasonal fruit, a crisp green salad and crusty rolls for a lovely brunch! 

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!

SPANISH OMELETTE RECIPE (TORTILLA DE PATATAS)

Steps:

• Peel the potatoes, cut them in half lengthwise, then cut in half again while the flat side on the cutting surface. Slices potatoes into thin slices.Add olive oil to a 9-inch (23cm) skillet, heat over medium-high heat. When the oil is hot, add sliced potatoes and fry for 2-3 minutes, then add sliced onion. Cook over medium heat, stirring occasionally, for about 10-15 minutes, until potatoes are fork tender. Do not overcook.Drain the potatoes and reserve the oil. Let cool slightly.In a large bowl beat the eggs with salt. Add potato and onion and toss to coat. Let mixture sit for about 20 minutes.In the same pan where you fried the potatoes, pour back 2 tablespoons of the reserved oil and heat. Pour potato mixture into the pan, cook on medium heat for 6-8 minutes. When the bottom is cook, flip the tortilla, using a big plate, and slide it back to the pan. Run a rubber spatula or a wooden spoon along the outer edges of the tortilla. Cook for 2-3 minutes, until the omelette is set but still a bit runny on the middle.Slide the omelette onto a plate and serve.Notes:Perfect potato to egg ratio: 2 large eggs per 300 grams potatoes.It may seem like a lot of oil, but you don't really consume all that oil. You can reserve the oil and use it again.More Breakfast Recipes:Perfect Scrambled EggsBanana French Toast Roll-UpsPancakes

TORTILLA ESPAñOLA - POTATO OMELET

Steps:

• Step 1 Heat oil in 10" non-stick skillet over medium heat. Add potatoes. Cook, turning occasionally, until potatoes are fork- tender, about 15 minutes (potatoes should not brown). Add onions to skillet. Cook, stirring occasionally, until onions turn soft and translucent and potatoes are fully cooked, about 10 minutes more. Carefully strain potatoes and onions into colander, reserving 1 tbsp. olive oil. Set aside potatoes until cool. Step 2 In bowl, whisk together eggs and Adobo. Stir in cooled potato- onion mixture until thoroughly combined. Step 3 In same skillet over low heat, heat reserved oil. Add egg-potato mixture. Cook, without stirring, until eggs begin to cook through and bottom begins to lightly brown, about 10 minutes. Carefully slide the tortilla onto flat plate. Invert another flat plate over the tortilla and turn upside down. Slide the tortilla back into the skillet cooked-side up. Step 4 Continue to cook tortilla until completely set, about 10 minutes. Slide onto serving plate. Serve warm or cold.

SPANISH TORTILLA (POTATO OMELET)

Steps:

• In 10-inch nonstick ovenproof skillet, warm 3 tablespoons olive oil over medium-low heat. Add potatoes and onion; cook, stirring occasionally, until potatoes are tender and onion is golden brown -- about 25 minutes. Add garlic, parsley, black pepper, and salt; cook, stirring occasionally, 5 minutes. Transfer potato mixture to a large bowl and cool to room temperature. Mix in beaten eggs.
• In the same skillet, warm remaining tablespoon of olive oil over high heat. Add potato-egg mixture to skillet, spreading evenly to cover bottom and sides of skillet. Reduce heat to low and cook, covered, until the egg on the sides of skillet is slightly brown and potato-egg mixture starts to set -- about 10 minutes. Place the skillet under the broiler until center of omelet is cooked through and the top is golden -- 3 to 5 minutes.
• Carefully invert omelet onto a serving plate. Cut into wedges, garnish with parsley, and serve.

TORTILLA ESPANOLA (SPANISH OMELET)

Steps:

• In a large skillet over medium-high heat, add the vegetable oil until the pan is filled halfway. Once the oil is hot, add the potato slices and onion, making sure they are well-covered by the oil; add more oil if necessary. Cook for 20 minutes until the potatoes and onions are soft. Drain the oil and combine the potato mixture with the eggs. Add the salt and mix well.
• In a 10-inch by 2 1/2 inch deep nonstick skillet, add the olive oil and heat over medium-high heat. Pour in the potato, egg, and onion mixture. Lower the heat to medium-low and cook for 4 to 5 minutes, until the bottom of the omelet is very light brown. Using a flat ceramic plate, cover the frying pan and flip the omelet over onto the plate. Immediately slip the uncooked side back into the pan. Cook for another 4 to 5 minutes, until the other side is a very light brown.
• Remove the omelet from the pan to a plate and cut into 4 wedges.

SPANISH POTATO OMELET (TORTILLA A LA ESPANOLA)

Steps:

• Heat the oil in a 8-9 inch skillet. Add the slices of potato one at a time to avoid sticking together.
• Alternate layers of potatoes with layers of onions.
• Cook slowly over medium heat, turning the potatoes until tender, not brown.
• Drain potatoes in a colander, save oil.
• Make sure skillet is very clean for later use. In a bowl, beat eggs with a fork until slightly foamy.
• Salt to taste. Add the potatoes, press down to cover potatoes completely with egg. Return to skillet, heat 2 tablespoons of saved oil until smoking point. Add the mixture, spread it out. Rapidly, lower the temperature to medium-high.
• Shake the pan often to avoid sticking.
• When the bottom is brown, cover the skillet with a plate, turn skillet up-side down, remove tortilla, slide off plate with uncooked side down into skillet and cook the other side, Turn several times until cooked

SPANISH OMELET-TORTILLA ESPAñOLA

Steps:

• Gather the ingredients.