Spanish Tortilla Bites With Winter Greens And Garlic Food

SPANISH TORTILLA BITES WITH WINTER GREENS AND GARLIC

Steps:

• In a 12- to 14-inch non-stick skillet over medium heat, heat 1 tablespoon oil. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the greens and cook, tossing occasionally, until wilted and softened, about 5 minutes. Transfer to a large bowl and set aside.
• Wipe out the skillet and heat 2 cups oil over medium heat until a potato added to the oil sizzles gently. Add half the potatoes and onion to the pan. Cook, stirring occasionally, until the potatoes are soft but not browned, 15 to 20 minutes. Remove potato mixture with a slotted spoon and transfer to the bowl with the greens. Repeat with remaining potato mixture, reserving oil. Season potato mixture with 1 1/2 tablespoons salt and a few grinds of pepper. Add the eggs and stir carefully to combine, keeping the potatoes intact.
• In the same skillet over medium-high heat, add 1/4 cup reserved oil and swirl to coat. When the pan is hot, add the egg mixture and reduce the heat to low. Give it a shake and gently agitate the eggs in the middle of the pan with a spatula. As the tortilla sets, occasionally shake the pan and run the spatula along the rim to keep the tortilla from sticking. Cook until the eggs are almost set, 25 to 35 minutes.
• Meanwhile, make the pimentón aioli. In a small bowl, stir together mayonnaise, pimentón, Tabsaco, and garlic. Refrigerate until ready to use.
• When you can easily lift the side of the tortilla up with the spatula and see underneath, it is ready to flip. Place a plate, platter, or inverted or rimless baking sheet larger than the skillet on top of the tortilla in the skillet, then flip the skillet over so the tortilla transfers onto the plate. Slide the tortilla back into the skillet and add any runny egg that was left on the plate. Continue to cook until tortilla is light golden on the underside, pushing the edges under to give it a nice round shape, 5 to 7 minutes more.
• Flip tortilla onto a wire rack to cool. To serve, thinly slice around the perimeter to square off the sides (save those for a cook's treat). Cut the tortilla in 6 equal rows lengthwise and widthwise to make 36 bites. Serve tortilla with aioli for dipping.
• DO AHEAD: The tortilla can be made 3 days in advance, kept whole, wrapped tightly in plastic, and refrigerated. The aioli can be made 3 days in advance and refrigerated.

SPANISH TORTILLA

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of water to a boil over medium heat. Add the potato slices and cook until they are just tender. Drain and reserve.
• Meanwhile, in a medium nonstick saute pan, heat the olive oil and add the onions. Season with salt and black pepper, to taste, and cook the onions until they are soft and starting to caramelize, about 5 minutes. Drop in the sliced chorizo and the garlic and cook until the sausage starts to brown. Remove the pan from heat.
• In a large bowl, beat the eggs until they are light yellow in color. Stir in the milk, green onions, and Cheddar and combine until incorporated. Adjust the seasonings with salt and black pepper. Add the chorizo mixture and potatoes to the bowl and stir gently. Return the entire mixture back to the saute pan. Put the pan in the oven and bake until the eggs set, about 15 minutes. Remove from the oven and let the tortilla rest in the pan 10 minutes before inverting it. Using a large clean plate as an aid, flip the tortilla over and slide it out onto a large cutting board. Slice the tortilla into wedges and arrange on serving dishes. Serve it warm or at room temperature.

SPANISH TORTILLA

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.

SPANISH TORTILLA

Steps:

• Use a large non stick pan for the first part of preparation and a 9" non stick pan for the final preparation.
• In large pan, layer potato, onion slices, olive oil and coarse salt to taste.
• Cook over medium heat, lifting and turning the potatoes/onion occasionally, until they are tender but not brown.
• Don't be afraid if they brown a little, you want them to be cooked.
• The potatoes will remain separated, not in a "cake".
• Meanwhile, in a large bowl beat the eggs with a fork until they are slightly foamy.
• Let stand until potatoes are done.
• Remove the potatoes from the skillet and drain them in a colander, reserving about 3 tablespoons of the oil.
• Add the drained potato/onions to the beaten eggs while the potatoes are still hot.
• Press the potatoes down into the eggs so they are completely covered.
• Let mixture stand for 15 minutes.
• Heat two tablespoons of the reserved oil in the 9" pan.
• Add the potato/egg mixture to the pan rapidly spreading evenly with a pancake turner.
• Move the pan around and shake once in a while to evenly brown the mixture and keep it from sticking.
• You can use the edge of the pancake turner (or a fork) as the mixture sets to form the sides to a more vertical orientation away from the sides of the pan.
• Once the mixture is brown (this is the tricky part) place a large plate upside down over the pan.
• Turn the pan upside down, add a little more of the reserved oil, then slide the uncooked side of the potato/eggs back into the pan.
• Continue cooking until browned.
• Flipping the tortilla two or three more times will help give it shape.
• Once cooked, allow to cool several hours and enjoy!
• Cut into one inch pieces and serve as appetizer with toothpicks.

SPANISH-STYLE TORTILLA

Steps:

• Position rack in center of oven and preheat to 350°F. Cook potatoes in large saucepan of boiling salted water until tender, about 6 minutes. Drain and cool.
• Whisk eggs and next 5 ingredients in large bowl until well blended. Mix in potatoes. Heat oil in large ovenproof nonstick skillet over high heat. Add onion; sauté until golden, about 5 minutes. Reduce heat to medium. Add egg mixture; cook 3 minutes, occasionally stirring egg from sides of skillet. Place skillet in oven and bake eggs until set in center and no longer wet on top, about 20 minutes.
• Remove tortilla from oven. Immediately place skillet on cold wet kitchen towel to prevent further cooking. Let stand 2 minutes. Run spatula around edge of skillet and under tortilla. Lift skillet and tilt, sliding tortilla onto platter. Serve warm or at room temperature. Cut into wedges.

SPANISH TORTILLA

Steps:

• Slice edges off of potatoes so that potatoes are roughly square; thinly slice. Heat olive oil in medium skillet over medium heat. Add potatoes and lightly fry. Remove potatoes with a slotted spoon and set aside.
• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon, crumble and set aside. Reserve 1 tablespoon bacon grease and cook ham, onion and red pepper. Remove from heat.
• Beat together eggs and Spanish seasoning. Pour eggs into skillet with vegetables. Add bacon and potatoes. Cook over medium heat, without stirring until bottom begins to brown. Turn omelet over and allow both sides to brown. Serve warm.

SPANISH TORTILLA (LIGHTER VERSION)

Steps:

• Heat the olive oil in a large skillet over medium heat.
• Fry the two cloves of garlic in oil until the oil is nice and fragrant (about 3 minutes). Remove garlic from oil and discard the garlic.
• Add onion to the skillet. Season with a little salt and pepper. Cook onion about 5 minutes, or until translucent and soft, stirring occasionally.
• Add diced, cooked potatoes to skillet. (This is an ideal use for leftover potatoes, if you have them, or you can boil some taters up just for this occasion.)
• Stir to combine potatoes and onion, and then let cook 5 to 10 minutes. Stir occasionally to prevent browning. At some point in the cooking process, you will want to help yourself to little potato to test your seasonings, and then add more salt and pepper to taste.
• Pour beaten eggs over potato mixture. Shake the pan to distribute the eggs nice and evenly. Reduce heat to medium-low and cook for about 6 minutes on one side, or until the sides of the tortilla come away cleanly and are a little brown. NOTE: if you like yours really brown and slightly more authentic, cook it on medium.
• And now, the flip! Invert a plate on top of the skillet and carefully turn your tortilla out. Then VERY CAREFULLY slide the tortilla back into the pan uncooked side down and cook for another 6 minutes.
• Turn out tortilla onto another plate and cut into wedges. It can be served hot or cold, and makes great leftovers.