TORTILLA ESPANOLA (SPANISH TORTILLA)
Unlike most omelets, a Spanish tortilla is served at room temperature. It is the classic tapa, prepared all over Spain.
Provided by sjmoraes
Categories Appetizers and Snacks Tapas
Time 2h20m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 476.6 calories, Carbohydrate 35.8 g, Cholesterol 198.5 mg, Fat 32.3 g, Fiber 3.9 g, Protein 12.5 g, SaturatedFat 6.5 g, Sodium 449.1 mg, Sugar 5.3 g
SPANISH TORTILLA WITH BELL PEPPER
In Spain, tortilla refers to a hearty egg-and-potato dish that's eaten warm or cold any time of day. Red bell pepper gives this version another layer of flavor.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 45m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. In a medium ovenproof nonstick skillet, heat oil over medium. Add potatoes, bell pepper, and onion; season with salt and pepper (skillet will be very full). Cover, and cook, stirring occasionally, until potatoes are crisp-tender, 14 to 16 minutes. Uncover, and cook off excess liquid, 1 to 2 minutes.
- In a bowl, whisk together eggs, parsley, hot sauce, 1/2 teaspoon salt, and teaspoon pepper. Pour egg mixture over vegetables in skillet, and stir to distribute evenly. With the back of a spatula, press down on vegetables so they lay flat and are submerged.
- Bake until tortilla is set, 12 to 16 minutes. To unmold, run a rubber spatula around edge of skillet to release tortilla; invert onto a serving plate. Drizzle tortilla with oil; garnish with parsley.
Nutrition Facts : Calories 270 g, Fat 14 g, Fiber 3 g, Protein 16 g
SPANISH TORTILLA WITH ROASTED RED PEPPERS AND SPINACH
Categories Egg Vegetarian Low/No Sugar Wheat/Gluten-Free Dinner Healthy
Yield 10-12 people
Number Of Ingredients 7
Steps:
- Heat 2 tbs oil in large nonstick or well-seasoned cast iron skillet over medium-high heat. Add garlic and onions, and cook about 2 minutes. Add potatoes, salt and pepper. Stir well, cover and cook, stirring occasionally, until potatoes are just tender, about 15 minutes. Transfer to a large bowl, add spinach and toss well. Let cool 10 minutes. Wipe skillet clean. Stir peppers and eggs into potato mixture. Heat another 1/2 tbs oil over medium-high heat. Transfer mixture to skillet and cook, running spatula around edges and gently shaking occasionnaly to prevent sticking, until eggs are set and bottom is brown, 12-14 minutes. Carefully invert onto a large plate. Heat remaining oil in skiller and slide tortilla back in, cooked side up. Cook about 5 minutes to goldenbrown. Transfer back to plate and let cool, at least 10 minutes. Slice into wedges and serve.
HOMEMADE FLAVORED TORTILLAS ( ROASTED RED PEPPER, SPINACH ETC)
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
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.
MUSHROOM AND ROASTED RED PEPPER TORTILLA
Categories Egg Mushroom Pepper Potato Breakfast Brunch Broil Sauté Vegetarian Quick & Easy Lunch Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Heat 1/4 cup oil in large ovenproof skillet over medium heat. Add potatoes; simmer in oil 3 minutes. Add onion; sauté until potatoes and onion are almost soft, about 5 minutes. Add mushrooms; sauté until vegetables are soft, about 7 minutes. Add red peppers; sauté 4 minutes. Using slotted spoon, transfer vegetables to large bowl. Cool slightly. Wipe out skillet.
- Preheat broiler. Stir eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper into vegetables. Heat 1/4 cup oil in same skillet over medium-high heat. Add egg mixture; cook without stirring until just beginning to brown on bottom, about 3 minutes. Cover skillet; cook until eggs are cooked through, about 3 minutes. Uncover and broil until top is brown, about 3 minutes.
- Slide spatula around edges and under tortilla to loosen. Slide tortilla onto large plate. Serve warm or at room temperature.
SPANISH TORTILLA
Great for breakfast or brunch. Combines eggs with delicious potatoes in a very short time.
Provided by Leslie Rosas
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 20m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 447 calories, Carbohydrate 22.1 g, Cholesterol 213 mg, Fat 33.9 g, Fiber 2.1 g, Protein 14.3 g, SaturatedFat 8.6 g, Sodium 557.6 mg, Sugar 2.5 g
SPANISH TORTILLA WITH ROASTED RED PEPPERS AND PEAS (COOK'S ILLUS
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
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
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