Spanish Tortilla With Roasted Red Peppers And Spinach Food

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SPANISH TORTILLA WITH ROASTED RED PEPPERS AND PEAS (COOK'S ILLUS



Spanish Tortilla With Roasted Red Peppers and Peas (Cook's Illus image

A twist on a Spanish classic. Serve at room temperature with olives, pickles, and garlic mayonnaise, such as Recipe #256103, for a tasty appetizer. For a main course, serve with a green salad.

Provided by threeovens

Categories     Spanish

Time 50m

Yield 1 tortilla, 4-6 serving(s)

Number Of Ingredients 9

6 tablespoons extra virgin olive oil
1 teaspoon extra virgin olive oil
1 1/2 lbs yukon gold potatoes, peeled and quartered and cut into 1/8 inch thick slices (about 3 or 4 medium)
1 small onion, halved and sliced thin
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
8 large eggs
1/2 cup roasted red pepper, rinsed and dried and cut into 1/2 inch pieces
1/2 cup frozen peas, thawed

Steps:

  • In a large bowl, toss together 4 tablespoons oil, potatoes, onion, 1/2 teaspoon salt, and pepper until potatoes are well coated.
  • In a 10 inch skillet, heat 2 tablespoons oil over medium high heat.
  • Reduce heat to medium low and add potato mixture to skillet; reserve bowl.
  • Cover and cook, stirring occasionally, until potatoes are tender, about 25 minutes.
  • Meanwhile, in reserved bowl, whisk together eggs and 1/2 teaspoon salt until combined.
  • Remove skillet from heat and scrape contents into eggs and fold until combined.
  • Return skillet to stove and raise heat to medium high; heat 1 teaspoon just to smoke point.
  • Add potato-egg mixture to skillet and cook, while shaking and folding mixture for 15 seconds; smooth top of mixture.
  • Reduce heat to medium, cover and cook, gently shaking pan, until bottom is golden brown and top is set, about 2 minutes.
  • Loosen tortilla from pan and slide onto a plate; place another plat over top and flip; slide tortilla back into skillet.
  • Cook until second side is golden brown, about 2 minutes.
  • Let cool at least 15 minutes and cut into wedges to serve.

Nutrition Facts : Calories 508.8, Fat 31.6, SaturatedFat 6.1, Cholesterol 423, Sodium 988.9, Carbohydrate 40, Fiber 4.3, Sugar 4, Protein 17

HOMEMADE FLAVORED TORTILLAS ( ROASTED RED PEPPER, SPINACH ETC)



Homemade Flavored Tortillas ( Roasted Red Pepper, Spinach Etc) image

I wanted to make those flavored (over-priced) tortillas that you buy in the store. I think that I have figured it out. The secret is to use a blender or food processer to blend the vegetable or herb in with the water, and use it for the liquid. Also, when rolling out the tortillas, it's very helpful to roll them out on a lightly floured wooden board... really helps acheive the thinness of a good tortilla. I've made these with roasted red pepper from a jar and frozen spinach. Other ideas would be jalepeno, sundried tomato, garlic herb, basil, or whatever you can dream up. I hope you like them.

Provided by BETHANY T.

Categories     Breads

Time 50m

Yield 10 serving(s)

Number Of Ingredients 5

2 cups all-purpose flour
1 teaspoon salt
1 1/2 tablespoons lard or 1 1/2 tablespoons shortening
1/4 cup water (or liquid from the peppers)
1/4 cup roasted red pepper (or spinach or whatever you want)

Steps:

  • Sift together flour and salt into a bowl.
  • Work lard or shortening into the flour with your fingertips until mixture resembles coarse breadcrumbs.
  • In a blender or mini-food processer, blend water and ingredient of your choice together so there are no big chunks.
  • Make a well in the flour and slowly stir in the liquid. Stopping when flour is moistened. Add more flour or water if needed.
  • Knead lightly until smooth and form into a ball. Cover and let rest for 30 minutes.
  • Divide dough into balls roughly smaller than a ping pong ball.
  • On a lightly floured wooden surface, roll out each ball until very thin. Cut off rough edges if desired.
  • Cook tortillas on a hot ungreased pan for a minute or two on each side.
  • Keep warm in a bowl covered with foil or a damp towel.

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