Spanish Tortilla Food

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EASY SPANISH TORTILLA RECIPE



Easy Spanish Tortilla Recipe image

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

10 medium eggs
Salt
1 tsp sweet Spanish paprika, (optional )
1 cup extra virgin olive oil
1 1/2 lb russet potatoes ((or 2 to 3 russet potatoes), peeled, halved and sliced cross-wise)
1 large yellow onion, (peeled, halved and sliced cross-wise)
4 scallions, (trimmed, chopped (both white and green portions))

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

AUTHENTIC SPANISH TORTILLA RECIPE (TORTILLA ESPANOLA)



Authentic Spanish Tortilla Recipe (Tortilla Espanola) image

Provided by Tim Kroeger

Categories     Spanish Tapas

Time 1h10m

Number Of Ingredients 5

4 potatoes
8 eggs
1 onion
Extra virgin olive oil
Salt

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 TORTILLA



Spanish Tortilla image

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

1 1/4 pounds potatoes, 3 or 4 medium
1 medium onion
1 cup olive oil
Salt and freshly ground black pepper
6 extra-large or jumbo eggs

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

SPANISH TORTILLA



Spanish Tortilla image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield about 28 pieces, depending on how it is cut

Number Of Ingredients 13

1 1/2 pounds russet potatoes (about 2 medium)
Extra-virgin olive oil, for frying (about 4 cups), *See Cook's Note
2 medium onions, thinly sliced (1 1/2 pounds)
4 teaspoons kosher salt
10 large eggs
Serving suggestions: sliced chorizo, roasted pequillo peppers, or crumbled goat cheese or Sofrito, recipe follows
1/2 cup extra-virgin olive oil
2 onions, finely chopped (3 1/4 cups)
1/2 teaspoon sugar
4 teaspoons kosher salt
6 ripe plum tomatoes (about 1 pound)
1/2 teaspoon pimenton
Bay leaf

Steps:

  • Peel and thinly slice the potatoes. Soak slices in water for 10 minutes. Drain and dry completely in a salad spinner. Meanwhile, pour enough olive oil into a large saucepan so it's about an inch deep. Heat over medium heat until a slice of onion bubbles gently when placed in the oil, about 310 degrees F. Add the onions and fry, stirring occasionally until just golden, about 8 minutes. Scoop the onions from the oil with a slotted spoon and drain on a paper-towel lined baking sheet.
  • Add about half of the potatoes, and fry until lightly golden and a little puffy, about 10 minutes. Scoop the potatoes from the oil, add to the onions. Repeat with the rest of the potatoes. Reserve the oil. Season the vegetables with 3 teaspoons of the salt. (The preparation of the vegetables can be done up to 2 hours ahead.)
  • Break the eggs into a large bowl. Whisk just enough to combine but not so much that they get loose and runny, about 15 times. Add the vegetables and remaining 1 teaspoon salt.
  • Heat a medium (10-inch) nonstick skillet over medium heat. Add 2 tablespoons of the reserved oil and heat. Add the tortilla mixture and stir briskly with a spatula to get peaks and valleys in the folds of the egg, about 2 to 3 minutes. Stop stirring and reduce the heat to low, cover and cook until the eggs are set but still pretty loose, about 5 minutes. Lay a flat pan lid or a plate on top and invert the tortilla. Add more oil to the pan if needed, and slide the tortilla back into the pan, cover and finish cooking until set and lightly brown, about 3 minutes more. Slide the tortilla out of the pan to a cutting board to cool slightly.
  • Cut into cubes or thin wedges and serve warm or room temperature as is or with 1 of the suggested toppings.
  • Heat the olive oil in a medium skillet over medium heat. Add the onions and sugar and half the salt. Cook, stirring occasionally, until golden and sweet, about 1 hour. If the onions begin to get really brown, add a splash of water to slow them down.
  • Meanwhile, cut the tomatoes, crosswise. Grate them on the cut side on the largest holes of a box grater into a bowl all the way down to the skins. Discard skins. Add tomato puree, pimenton and bay leaf to the caramelized onions, and continue to cook until quite thick and the tomato separates from the oil, about 10 to 15 minutes more. Season with the remaining salt or to taste. Serve warm or at room temperature.

SPANISH TORTILLA



Spanish Tortilla image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 7

6 medium potatoes, diced
2 small onions, coarsely chopped
1/2 teaspoon salt, plus 1/2 teaspoon
2 tablespoons sunflower oil, plus 2 tablespoons
7 eggs
1/4 cup milk
Serving suggestion: tomato salad drizzled with olive oil

Steps:

  • In a medium bowl mix the potatoes, onions, and 1/2 teaspoon salt by hand.
  • Heat 2 tablespoons of the oil in a large non-stick frying pan. Fry the potatoes and onions on low heat and cover with a lid for 5 minutes to let them soften. Turn up the heat for another 5 minutes until golden brown. Remove from the stove and drain off any excess oil.
  • Meanwhile break the eggs into a medium bowl. Add the remaining salt and milk and whisk vigorously until frothy. Add the potatoes and onions to the eggs and mix until fully integrated.
  • Clean the frying pan and return to stove.
  • Heat the remaining 2 tablespoons of oil on a high heat and pour in the mixture, moving it around in the pan to help the tortilla to rise. Fry until golden brown, stirring occasionally until it has set. Then turn down the heat to allow the inside to cook. After a few minutes turn up the heat in order to brown the tortilla.
  • When it's cooked place a large plate over the frying pan and flip the tortilla onto it. Return to the pan and fry the other side until golden brown.

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