Tortilla De Patata Potato Omelet Food

SPANISH OMELETTE (TORTILLA DE PATATAS) (SPAIN)

Steps:

• Heat the olive oil in a 9-inch skillet and add the potato slices carefully, because the salt will make the oil splatter.
• Try to keep the potato slices separated so they will not stick together. Cook, turning occasionally, over medium heat for 5 minutes.
• Add the onions and garlic and cook until the potatoes are tender.
• Drain into a colander, leaving about 3 tablespoons of oil in the skillet.
• Meanwhile, in a large bowl, whisk the eggs with a pinch of salt.
• Add the potatoes, and stir to coat with the egg.
• Add the egg-coated potatoes to the very hot oil in the skillet, spreading them evenly to completely cover the base of the skillet. Lower the heat to medium and continue to cook, shaking the pan frequently, until mixture is half set.
• Use a plate to cover the skillet and invert the omelette away from the hand holding the plate (so as not to burn your hand with any escaping oil).
• Add 1 tablespoon oil to the pan and slide the omelette back into the skillet on its uncooked side.
• Cook until completely set.
• Allow the omelette to cool, and then cut it into wedges.
• Season it with salt and sprinkle with lemon juice to taste if using.
• Serve warm or at room temperature.

SPANISH OMELET/TORTILLA DE PATATA RECIPE BY TASTY

Steps:

• Heat up the olive oil in a really hot pan.
• Thinly slice the onion.
• Slice the potatoes into 3-millimeters thick pieces.
• Fry the vegetables in the olive oil over high heat for 10-15 minutes until they caramelize.
• Drain the vegetables and save the olive oil for later use.
• Add 6 eggs to a bowl and whisk. Add the fried vegetables, stir, and leave to set for 15-20 minutes.
• In a nonstick pan, fry the egg mixture over high heat for 1 minute, then reduce to a low heat for 2-4 minutes.
• Cover the pan with a large plate and carefully turn the omelet out onto the plate.
• Slide the omelet back into the pan and fry for a further 3-5 minutes over low heat. To check the omelet is cooked, gently press on the centre of the omelet. If the surface springs back, it is ready.
• Repeat step 8 to remove omelet from the pan.
• Enjoy!

TORTILLA DE PATATA ~ POTATO OMELET

Steps:

• Peel the potatoes and rinse them under cold water.
• Slice the potatoes into thin slices, about 1/2 centimeter.
• Pat the potato slices dry and put them into a large bowl, sprinkle with salt, and mix well.
• Heat a 1/2 inch of high quality extra virgin olive oil in a large frying pan at medium low heat.
• When the oil is hot, add the potatoes and add more oil if necessary until all are covered.
• Cook the potatoes for 20 minutes at a low heat (they may break apart, that is okay).
• While the potatoes are cooking, beat the eggs in a large bowl and season with some salt.
• Slice the onion as thin as possible (julienne style) and fry over a low heat in a separate heavy pan (I like stainless steel) for about 10-20 minutes until they begin to caramelize (stir often).
• When the onions are caramelized, drain off any excess oil and add to the egg mixture.
• When the potatoes have been frying 20 minutes, remove them with a slotted spoon into a strainer and allow to cool off while any excess oil drips away.
• After a few minutes, add the potatoes to the egg mixture and stir well.
• Let the egg mixture sit for about 20 minutes.
• In the same pan where you fried the potatoes, remove all the oil (you can reuse it!) and over a medium low heat add the egg mixture.
• Over medium-low heat, cook the tortilla for about 6-8 minutes per side. Make sure the heat is low enough or the tortilla will cook too quickly and be rubbery. You can run a rubber spatula along the edges to make sure the tortilla isn't sticking.
• When you are sure that the bottom is cooked and you want to flip the tortilla, take a large plate and put it over the pan and flip quickly! Some egg will likely slip out- it'll be messy- but that's okay!
• Finally, slide out of the pan onto a serving plate and let cool a little before diving in.

TORTILLA DE PATATAS -- POTATO OMELET (SPAIN)

Steps:

• In an 8 1/2-inch skillet, put the oil & place over medium-low heat. When oil is hot, add potatoes & cook for 15 minutes, stirring occasionally.
• Add onion & cook another 20-30 minutes, or until the potatoes & onion are completely done & lightly golden.
• Pour excess oil into a small bowl & set aside.
• Put vegetables in a larger bowl, then pour the beaten eggs over the veggies, season to taste with salt & pepper & stir carefully to combine.
• WIPE THE SKILLET CLEAN, then pour the reserved oil back into the skillet. Place over medium heat &, when oil is hot, pour the egg-&-vegetable mixture into it.
• Shake the pan to spread this mixture evenly & cook for 7-10 minutes, or until the bottom is golden.
• Carefully slide a spatula along the sides & underneath the omelet to make sure it is not sticking, then place a plate over the pan. Hold it tightly with one hand & turn the pan over with the other hand. Then slide the tortilla back into the pan & cook for another 3-5 minutes, or until the bottom is set but the inside still slightly moist.
• Serve warm or at room temperature & enjoy!

TORTILLA DE PATATA

Steps:

• Halve the potatoes lengthwise and, with a sharp knife or, preferably, a mandoline, slice them crosswise about 1/16 inch thick. Toss the potatoes with 1/2 teaspoon of the salt and half of the pepper. In 9 inch castiron skillet, heat 1/4 cup of the olive oil over medium heat. Add the potatoes and cook, tossing occasionally with a spatula, until golden and crisp. Try to avoid clumping but, if they stick together a bit don't worry. Set the pan aside.
• Heat 2 tablespoons of the olive oil in another skillet over medium low heat and saute the onions, stirring occasionally, for about 20 minutes, or until very soft and slightly golden.
• Preheat the oven to 350 degrees. In a large bowl, beat the eggs together and stir in the remaining 1/4 teaspoon each of salt and pepper, and the onions. Remove the potatoes from the pan with a slotted spoon and let them drain for a moment in a colander. Wipe the potato cooking pan with a paper towel, then add the remaining 2 tablespoons oil to the skillet. Heat the skillet over low heat, stir the potatoes into the egg mixture, and immediately pour it into the hot skillet. Cook for about 8 minutes, or until the bottom of the cake is slightly golden. Place a large plate upside down on top of the skillet, invert it, and turn the cake onto the plate. Slide the cake back into the pan. Finish cooking in the oven for 4 to 5 more minutes, or until the eggs are set. Cool in the pan for 5 minutes, then cut into wedges or squares, depending on the number of people you want to serve. Serve warm or at room.

MONTADITO DE TORTILLA DE PATATAS - POTATO OMELETTE OPEN-FACED SA

Steps:

• In a large skillet, sauté potatoes and green onions in 3 ½ tablespoons of olive oil. Add 2 teaspoons of salt. Cook until potatoes are tender and just start to brown , about 15-20 minutes. Set aside and let cool slightly.
• In a large bowl, beat eggs with a pinch of salt. Add potatoes and mix well.
• Return the skillet to the heat and add 2 tablespoons of olive oil.
• Pour the egg / potato mixture and cook on one side, at medium-low heat, until the bottom starts to brown.
• Place a large plate or a lid on the skillet. Remove from heat and flip the skillet quickly, to turn the omelet around. Slowly slide the uncooked side onto the skillet and return to heat. (Note: Be very careful not to burn yourself while doing this. We recommend using oven mitts or a towel. However, if you do not feel comfortable flipping the omelet this way, place the skillet in the oven and bake at 350F until set. Make sure you use an oven proof skillet!).
• Cook until set, pricking the top of the omelet with a fork, to allow it to cook evenly and a little bit faster. Set aside and let cool slightly.
• In the mean time, slice the ciabatta rolls in half and toast lightly.
• Grate the tomato in a bowl discarding the skin.
• Drizzle the remaining olive oil on the each half of the ciabatta rolls and spread the grated tomato on top, and season with salt to taste.
• Cut the potato omelette into 4 squares to fit on top of the roll. Place a square of potato omelet on each half, top with 2 strips of roasted red pepper and 1 tablespoon of goat cheese.
• Place in the broiler for approximately 4-5 minutes or until the cheese melts slightly and has a golden brown color.

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.

TORTILLA DE PATATAS. ( SPANISH POTATO OMELETTE)

Steps:

• Cut the potatoes into chips and fry.
• add the baking powder and seasoning to the beaten eggs and soak the chips in it for a few minutes.
• Add a little oil in a pan, and on a low heat, add the egg and chips. Cook for a few minutes and then using a plate, turn and cook other side.

TORTILLA DE PATATAS

Steps:

• Heat oil in a deep stockpot over medium-high heat until almost smoking, 2 to 4 minutes. Add potatoes and onion; they should be mostly covered with oil. Season with 1 1/2 teaspoons salt. Cook, stirring occasionally and maintaining a gentle simmer, until potatoes are just fork-tender, 8 to 12 minutes; do not overcook.
• Drain potato-onion mixture in a colander; reserve oil for another use or discard. Allow to cool for a few minutes, then taste and season with more salt, if needed.
• Meanwhile, crack eggs into a large bowl and season with remaining 1/2 teaspoon salt; whisk until well beaten. Add potato-onion mixture and toss to coat.
• Heat a 10-inch nonstick skillet over high heat. Add 1 teaspoon olive oil, then pour in egg-potato mixture. Level it with a spatula and cook for 1 minute. Reduce heat to medium-low and cook for about 5 minutes. Run a rubber spatula around the outer edges to make sure it's not sticking and to help it form its shape.
• Once it starts to firm up around the edges and in the center (although it will still be a little runny), place a large plate over the skillet. Flip the omelet onto the plate, then slide it back into the skillet. Use the spatula to help press the edges in and under, to maintain a rounded edge. Cook over high heat for 1 minute, then reduce to low and cook until it feels set in the center and a knife inserted in the center comes out clean, 2 to 3 more minutes.

TORTILLA DE PATATA (POTATO OMELETTE)

Steps:

• Heat the oil in a med.
• size frying pan.
• While oil is heating peel and chop potatoes into small pieces.
• Add potatoes and onion to oil and fry till potatoes and onion are soft.
• While potatoes are cooking beat together the 6 eggs with the salt and baking powder.
• In the same pan drain most of the oil maybe leaving 1 tablespoons.
• oil.
• Over a low flame add the egg mixture to the potatoes, making sure the potatoes are completely covered.
• Let cook for about 5 minutes.
• With the help of a plate or platter that is larger then your frying pan place it over the pan and turn it over.
• Then you slide the tortilla back into the pan so the other side can cook.
• Cook until egg is done.
• Cut as if a pie or cut into bite size pieces and serve.
• **If making for less- use just one potato and 4 eggs.

TORTILLA DE PATATA (SPANISH POTATO & ONION OMELET)

Steps:

• Cut the peeled potatoes in half lengthwise. Then, with the flat side on the cutting surface, slice the potato in pieces approximately 1/8" thick. Make sure to separate the pieces that stick together. It is not necessary to slice the potatoes paper thin and it is best not to use a food processor because most will slice the potatoes too thin. If you slice them a bit thick, don't worry - it will simply take a bit longer for them to cook.
• Peel and chop the onion into 1/4" pieces. Put potatoes and onions into a bowl and mix them together. Salt the mixture.
• In a large, heavy, non-stick frying pan, heat the olive oil on medium high heat. Drop a single piece of potato into the oil to ensure it is hot enough to fry. Carefully place the potato and onion mixture into the frying pan, spreading them evenly over the surface. The oil should almost cover the potatoes. You may need to turn down the heat slightly, so the potatoes do not burn.
• Note: If the oil is too hot, the potatoes will brown rapidly on the outside, but still be raw on the inside.
• Leave in pan until the potatoes are cooked. If you can poke a piece of potato with a spatula and it easily breaks in two, your potatoes are done. Remove from the pan with a slotted spoon or spatula. Some cooks like to place the potato and onion mixture in a colander for a few minutes to allow more oil to drain. If you do this, place a plate underneath to catch the olive oil and you can use it again.
• While the mixture is draining, crack the eggs into a large mixing bowl and beat by hand with a whisk or fork. Pour in the potato onion mixture. Mix together with a large spoon.
• Pour 1-2 Tbsp of olive oil into a small, non-stick frying pan (aprox. 9-10") and heat on medium heat. Be careful not to get the pan too hot because the oil will burn - or the tortilla will! When hot, stir the potato onion mixture once more and "pour" into the pan and spread out evenly. Allow the egg to cook around the edges. Then you can carefully lift up one side of the omelet to check if the egg has slightly "browned." The inside of the mixture should not be completely cooked and the egg will still be runny.
• When the mixture has browned on the bottom, you are ready to turn it over to cook the other side. Carefully take the frying pan to a sink. Place a large dinner plate (12") upside down over the frying pan. With one hand on the frying pan handle and the other on top of the plate to hold it steady, quickly turn the frying pan over and the omelet will "fall" onto the plate. Place the frying pan back on the range and put just enough oil to cover the bottom and sides of the pan - approximately 1.5 teaspoons Let the pan warm for 30 seconds or so. Now slide the omelet (which is probably still a bit runny), into the frying pan, using a spatula to catch any egg mixture that runs out. Use the spatula to shape the sides of the omelet. Let the omelet cook for 3-4 minutes. Turn the heat off and let the tortilla sit in the pan for 2 minutes.
• Carefully slide the omelet onto a plate! To serve as a main course, slice it into 6-8 pieces like a pie. Serve sliced French bread on the side.
• If you are serving as an appetizer, slice a baguette into pieces about ½ inch think. Cut the tortilla into 1.5" squares and place a piece on top of each slice of bread.
• It is simply delicious served with sofrito, fried tomato sauce that is made all over Spain. Tomatoes, onions, garlic, green peppers and olive oil sautéed in a frying pan.