SPANISH OMELET/TORTILLA DE PATATA RECIPE BY TASTY
Here's what you need: onion, potatoes, olive oil, eggs, salt
Provided by Dhruv Vohra
Categories Breakfast
Yield 1 serving
Number Of Ingredients 5
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!
SPANISH OMELETTE (TORTILLA DE PATATAS) (SPAIN)
POSTED FOR ZAAR WORLD TOUR 5. Along with paella, the ubiquitous tortilla de patatas - is perhaps one of the best-known Spanish dishes. It is impossible to find a self-respecting tapas bar that does not feature tortilla in its repertoire. As delicious as it is versatile, this Spanish staple lends itself to countless variations according to personal taste. Some cooks mix in mushrooms, beans, spinach, and tomatoes, while others choose to omit the onion and instead cover the tortilla in tomato sauce. Others still would never dream of serving the tortilla without heaping mounds of mayonnaise. Each region, and each tapas bar, will have its own variation of the traditional tortilla. This delicious tapa can be served warm or cold. From http://www.spain-recipes.com.
Provided by UmmBinat
Categories Breakfast
Time 40m
Yield 4 , 4 serving(s)
Number Of Ingredients 7
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 ESPAñOLA
Steps:
- Gather the ingredients.
Nutrition Facts : Calories 891 kcal, Carbohydrate 45 g, Cholesterol 155 mg, Fiber 5 g, Protein 10 g, SaturatedFat 11 g, Sodium 396 mg, Sugar 3 g, Fat 76 g, ServingSize 6 portions (6 servings), UnsaturatedFat 0 g
TORTILLA DE PATATAS - SPANISH OMELETTE - TORTILLA ESPAñOLA
Tortilla de Patatas or either known as Spanish Omelette or Tortilla Española is a traditional dish from Spain which is made with basic simple ingredients like eggs potatoes and onion. The potatoes and onion are cooked in extra- virgin olive oil. It is simply delicious and a crowd pleaser.
Provided by Ella-HomeCookingAdventure
Categories Breakfast Main Course
Time 30m
Number Of Ingredients 5
Steps:
- Peel potatoes, cut in half and then in quarters. Cut into ? inch (3mm) slices.
- Cut onion into thin slices.
- In a 9.5 inch (24cm) non-stick frying pan heat olive oil over medium-high heat. Add potatoes and onion, add salt to taste and reduce heat to medium. Cook for about 10-12 minutes until potatoes are fork tender but not brown.
- Remove from pan with a slotted spoon and place into a sieve over a bowl to let the oil drain. Let cool slightly. The olive oil can be strained and reused.
- Meanwhile crack eggs into a large bowl. Season with salt and whisk to combine. Add cooled potatoes and onion and stir to combine.
- Heat 1 tbsp of olive oil into the non-stick pan and add potato and egg mixture. Stir the mixture to get some cooked egg on top. Press slightly and let the tortilla cook for 5-6 minutes. Tuck the edges in and place a larger plate on top of the pan. Flip the tortilla onto the plate and slide the tortilla back into the pan.
- Now depending on your taste preferences if you want it more moist and runny or more cooked inside cook the tortilla for 2-4 minutes more. Invert onto a serving plate and let sit for a few minutes.
- Serve tortilla warm alongside some fresh salad and crusty bread. Enjoy!
Nutrition Facts : ServingSize 1 g, Calories 302 kcal, Carbohydrate 28.5 g, Protein 10 g, Fat 17.3 g, SaturatedFat 3.4 g, Cholesterol 205 mg, Sugar 3.5 g
TORTILLA DE PATATAS RECIPE
Potatoes are one of the ingredients most loved by all people, it doesn't matter if they are great cooks or not, you can't go wrong if you use potatoes. Andalusians understand that very well since every recipe with potatoes they make is a success. One of them is the Spanish omelette, which has been the protagonist of Spanish cuisine for years.
Provided by Paulina
Categories Breakfast Recipes
Time 35m
Number Of Ingredients 6
Steps:
- Peel and cut the onion. The size depends on how you like it, I recommend making julienne cuts. Put it in a pan with olive oil and cook for 5 minutes or until golden brown (do not let it caramelize).
- In the meantime wash and peel the potatoes. Cut them into irregular cubes although you can also cut them in the way that seems most comfortable (slices, stick, etc.)
- In another pan, put enough oil to cover the potatoes and fry them. This will help you cook evenly and not be hard when you want to make the tortilla. Fry until soft but without getting toasted on the outside.
- When the onions are ready, take them to a bowl. When the potatoes are ready, pat them dry with absorbent paper to remove the excess oil and take it to the same bowl with the onions.
- In another bowl, beat the eggs with the salt and pepper, just enough so that they become a homogeneous mixture.
- Now take a pan (about 24 cm in diameter) and heat a little oil (a couple of tablespoons is enough). Put the potatoes and onions, spread them well and add the egg mixture.
- Cook for a few minutes over medium heat until the egg is cooked. Halfway through make sure to flip the tortilla, something you can do with the help of a plate, to make sure everything cooks evenly and nothing burns.
- Once everything is cooked and has a golden color, you can serve it warm.
Nutrition Facts : Calories 226 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 164 milligrams cholesterol, Fat 14 grams fat, Fiber 2 grams fiber, Protein 8 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 847 grams sodium, Sugar 1 grams sugar
TORTILLA DE PATATA (SPANISH POTATO OMELET)
There are so many versions of this emblematic tapa that can be found all over Spain. I know, because I eat my own weight in them, wherever I go! Every region and household have their own special way of preparing this dish and it can get quite controversial as to which is the true, authentic Tortilla de Patata in Spain. This is my favorite make-at-home version adapted from many different recipes over the years. Some recipes don't call for onions but I love the sweetness and depth of flavor that caramelized onions give to the dish. It's a stunning but simple combination of flavors and textures. If you have any left over, this tortilla is also fantastic sliced into thin slices and stuffed into a fresh baguette with aioli, a homemade garlic mayonnaise , and some mild, small green peppers, either fried in olive oil, or roasted and peeled and sprinkled with some fine flaked sea salt.
Provided by Annie Sibonney : Cooking Channel
Time 1h5m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat the olive oil to medium-high heat in a 12-inch cast-iron or nonstick skillet. Add the onions and saute until translucent, about 5 minutes. Add the potato slices, season with salt and cook over low and slow heat until the potatoes are softened and lightly golden brown around the edges, 30 to 40 minutes, gently shaking the pan from time to time to prevent the potato slices from sticking. When the potatoes are ready, reserve 2 tablespoons of the olive oil from the skillet (now infused with the flavor of those onions and potatoes) and drain the potatoes in a colander or on a paper towel.
- Beat the eggs with a generous pinch of salt in a large bowl for about 1 minute. Add the drained caramelized potatoes and onions and stir with a fork to lightly break up the potatoes (this will give the finished Tortilla de Patata a wonderful light fluffy texture). Heat 1 to 2 tablespoons of the reserved olive oil in the same skillet until very hot. Pour in the egg and potato mixture and cook on one side, gently shaking the pan occasionally, until the underside is set and very lightly browned, about 5 minutes. Using a plate to cover the pan, carefully invert the omelet onto the plate and then gently slide the omelet back into the pan to cook on the other side until just set and light golden brown, about 5 minutes more. Do not overcook. This Tortilla de Patata is best when barely runny in the very center. Serve immediately with some slices of fresh baguette, or make ahead to serve later in the day at room temperature. Enjoy!
TORTILLA (SPANISH OMELETTE). VEGAN AND GLUTEN FREE
Tortilla (or Spanish Omelette) is a typical Spanish recipe, probably one of the most famous in our country. This is a vegan version, so delicious!
Provided by Simple Vegan Blog
Categories Breakfast
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Peel the potatoes and wash them. Cut them in half lengthwise. Then, slice the potatoes in pieces approximately 3 mm or 1/8″ thick. Peel and chop the onion into small pieces.
- At this step, you'll have to choose one version. Healthy version: In a non-stick frying pan, place one or two tablespoons of olive oil and when the oil is hot, add potatoes, onion, salt to taste and 250 milliliters or 1 cup of water and bring it to boil. You may need to turn down the heat slightly, so the potatoes do not burn. Cook for about 20 minutes or until potatoes are soft. Stir occasionally. Remove the potatoes and onion from the pan with a slotted spoon. Traditional version: In a non-stick frying pan, heat the olive oil on medium high heat, add potatoes, onion and salt to taste. The oil should almost cover the potatoes. Cook for about 20 minutes or until potatoes are soft. Stir occasionally. Remove the potatoes and onion from the pan with a slotted spoon.
- In a bowl, place 16 tablespoons of gram flour and 16 tablespoons of water, add salt and beat by hand with a fork. Pour in the potato onion mixture. Mix all together.
- Place one or two tablespoons of olive oil in a frying pan and heat on medium heat. Pour in the potato onion mixture and cook over medium heat for about five minutes. Place a plate over the tortilla and turn it around and cook the other side for about another 5 minutes. Turn the tortilla again if required until it's totally cooked.
- Add black salt to get a truly authentic egg-like taste.
Nutrition Facts : ServingSize 1/4 of the recipe, Calories 310 calories, Sugar 4.8 g, Sodium 27.8 g, Fat 8.5 g, SaturatedFat 1.1 g, Carbohydrate 49.9 g, Fiber 7.2 g, Protein 9.4 g
TORTILLA DE PATATAS
Tortilla de Patatas (also known as Spanish Omelette or tortilla de papas) is an easy Spanish recipe made with potatoes, onion, eggs, salt, and oil.
Provided by Lauren Allen
Categories Main Course Side Dish
Time 40m
Number Of Ingredients 5
Steps:
- Add olive oil to a large skillet over medium heat.
- Add potato and onion; they should be mostly covered with olive oil (add a little more oil if needed). Season with 1 1/2 teaspoon sea salt. Cook on medium-high heat, maintaining a gentle boil, for 8-12 minutes, turning occasionally, until potatoes are just fork tender. Don't overcook.
- Drain potatoes in a colander, reserving oil. Taste and season with more salt, if needed. Allow to cool for a few minutes.
- Meanwhile crack eggs into a bowl and season with about ½ tsp salt. Beat eggs together. Add potato and onion and toss to coat.
- Add a little bit of oil to the bottom of a 10-inch non-stick skillet over high heat. Once hot, pour potato mixture into it and cook on high heat for 1 minute. Reduce heat to medium-low and cook for about 5 minutes.
- Run a rubber spatula along the outer edges of the tortilla 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 on toplace a large plate (larger than the size of the paover the pan and flip the omelette onto the plate.
- At this point, the cooked side of the tortilla de patatas should be facing up.
- Now gently slide the omelette back into the pan. Aim the back of the omelette to slide into the back of the skillet and use the spatula to help slide the rest of it off the plate and into the pan. Then use the spatula again to press the sides of the omelette in and under, to keep that rounded edge.
- Cook on high heat for 1 minute, and low heat for 2-3 more minutes or until done. It's done when it feels set in the center and a knife or toothpick inserted into the center comes out clean.
- Flip the finished tortilla de patata back onto a plate, and serve. Serve warm or at room temperature.
Nutrition Facts : Calories 199 kcal, Carbohydrate 13 g, Protein 8 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 164 mg, Sodium 847 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
SPANISH POTATO OMELET (TORTILLA DE PATATAS)
The Spanish word fro Omelet is Tortilla, although it is nothing like the Mexican tortilla! A quick, delicious Brunch or weekday dinner doesn't get much easier than this! Zaar World Tour 8
Provided by pammyowl
Categories Breakfast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 214.7, Fat 12.6, SaturatedFat 4.2, Cholesterol 287.2, Sodium 646.8, Carbohydrate 12.6, Fiber 1.7, Sugar 1.9, Protein 12.2
TORTILLA DE PATATA
Provided by Food Network
Yield 6 to 10 servings
Number Of Ingredients 6
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.
TORTILLA DE PATATA ~ POTATO OMELET
This easy and authentic Spanish omelette recipe combines egg, potato, onion, olive oil, and salt in what is the best Spanish tortilla you will try.
Provided by David Taylor
Categories Breakfast
Time 1h26m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 215 kcal, ServingSize 1 serving
SPANISH TORTILLA DE PATATA
Delicious and simple Spanish Tortilla de Patata recipe.
Provided by Laura
Categories Main Course
Number Of Ingredients 5
Steps:
- Peel and cut the potatoes. Once the potato is peeled, cut them into long wedges and then slice them into small pieces. The shape will be then similar to a triangle. You can always use a mandolin to cut the potatoes as it will save you time.
- Finely slice the onion and add the onion and cut potatoes onto a baking tray. Drizzle some olive oil on the top, cover with tin foil paper and bake for about 30 minutes at 200C.
- Using a big mixing bowl, whisk the eggs until they are combined. When the potatoes and onion are baked, add them into the egg mixture and mix all the ingredients using a big wooden spoon or spatula. Add salt and mix one last time.
- Heat the oil in a frying pan to medium heat and pour in the egg and potato mixture. Make sure the mixture is evenly spread out. Leave cooking for a couple of minutes and when the edges are set (it should take around 5-7 minutes), get ready for the most challenging part! First, make sure the egg is not sticking to the pan running a spatula along the outer edge of the tortilla.
- Using a big plate (it needs to be bigger than the pan surface), place the plate facing down on the top of the pan. Hold the plate with one hand firmly and flip the pan using the other hand. Slowly, slide the tortilla into the pan again, to cook the other side. Leave cooking for a few more minutes and when ready, repeat the flip using the serving plate.
Nutrition Facts : Calories 295 kcal, Carbohydrate 39 g, Protein 13 g, Fat 10 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 246 mg, Sodium 688 mg, Fiber 5 g, Sugar 2 g, ServingSize 1 serving
VEGAN TORTILLA DE PATATAS (SPANISH OMELETTE)
Found this recipe in the slashfood blog. It was adapted from http://creativegan.net/news/archives/tortilla-de-patatas-sin-huevo/. It looks so lovely and I cannot wait to make it. Will post more notes once I have had a chance to cook it.
Provided by Pixies Kitchen
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Peel potatoes, onion and zucchini and cut into bite sized pieces.
- Chop the onion and cut the zucchini into bite sized pieces.
- In a good frying pan, heat the olive oil at medium heat.
- Saute the onion, add the potatoes and cook them until they are soft.
- When they are done. remove them from the heat and put them in a mixing bowl.
- Mix chickpea flour (gram flour) with the soy milk, vinegar and salt.
- Chop 1 tomato, and mix with the flour and 1/2 cup of water in a blender.
- Pour the flour/tomato mixture over the potatoes and mix well.
- Heat the frying pan once more with olive oil when hot, pour the potato mixture onto the frying man and flatten in to a smooth and even surface.
- Cook the omelet for about 5 minutes with a lid on the frying pan. If your frying pan does not have a lit, you can use a large plate.
- Placing the lid on the pan will mean that you do not have to "flip" the omelet in order to cook it on both side, the heat from the steam on top will cook the "batter" enough that the omelet is done.
- If you would prefer not to put a lid on it, you can flip the omelet carefully and then cook on the 2nd side for a few minutes.
Nutrition Facts : Calories 368.3, Fat 1.6, SaturatedFat 0.3, Sodium 47.5, Carbohydrate 78.3, Fiber 11, Sugar 7.1, Protein 12.1
SPANISH OMELETTE (TORTILLA DE PATATAS)
Perfectly browned and simple to prepare, this Spanish omelette - called Tortilla de Patatas - is filled with hearty goodness. Fried potatoes and egg form the base of this delicious dish that can be enjoyed for different meals throughout the day!
Provided by Recipes From Europe
Categories Dinner
Time 30m
Number Of Ingredients 6
Steps:
- Peel your potatoes and cut them into approximately 1/4 inch sized cubes (or even smaller if you want).
- Heat oil in a pan, add the chopped onion and sauté it on medium heat until translucent. The oil should not be too hot, otherwise, the onion pieces might burn. Stir regularly.
- Then add the potatoes and 1/2 teaspoon of salt, and stir everything so the potatoes are coated in oil. Fry the potatoes on medium heat with the lid on until tender (approximately 10-12 minutes when cut very small). Stir occasionally. To check that the potatoes are done, squish a couple of potato cubes with a spatula to see if they break apart/crumble easily.
- Drain most of the oil using a colander and set the excess oil aside. Return the potatoes and a little bit of the oil (approximately 1-2 tablespoons) to the pan which has been removed from heat. Spread out the potatoes in the pan slightly so that they are evenly distributed.
- In a bowl, crack the eggs, add salt and pepper to taste and whisk well. Then move the pan with the potatoes back to the hot stove burner and evenly pour the egg mixture over the potatoes. Cook everything on medium-low heat for approximately 10-15 minutes (this can vary depending on your pan and stove!) until the bottom of the egg has cooked. The top of the omelette might still be a tiny bit runny - that's okay. If the top is still very runny, however, wait a few more minutes before flipping the omelette.
- Carefully slide a spatula along the outside edges of the pan to avoid the tortilla from sticking. Then place a plate (with a rim size that is larger than the pan) on top of the pan and flip the pan and the plate so that the omelette is now on the plate with the pan on top. Then lift the pan and let the tortilla sit on the plate. Now carefully slide the tortilla back into the pan with the uncooked side facing down to allow that side to cook as well.
- Cook the tortilla for another few minutes until it is fully cooked through. Remove the pan from the heat and let the omelette settle for a couple of minutes. Then slide it onto a plate and serve!
Nutrition Facts : ServingSize 1 g, Calories 255 kcal, Carbohydrate 18 g, Protein 8 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 186 mg, Sodium 176 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 13 g
SPANISH OMELETTE RECIPE (TORTILLA DE PATATAS)
Tortilla de Patatas - also known as Spanish omelette (tortilla Española) or tortilla de papas. This omelette is not like any other omelette that you now, this potato omelet is rich, delicious and comforting. Perfect for weekend breakfast.
Provided by TheCookingFoodie
Categories Breakfast Recipes Lunch Recipes Passover Recipes Gluten-Free Recipes Easy Recipes
Yield 6
Number Of Ingredients 6
Steps:
- Peel the potatoes, cut them in half lengthwise, then cut in half again while the flat side on the cutting surface. Slices potatoes into thin slices.Add olive oil to a 9-inch (23cm) skillet, heat over medium-high heat. When the oil is hot, add sliced potatoes and fry for 2-3 minutes, then add sliced onion. Cook over medium heat, stirring occasionally, for about 10-15 minutes, until potatoes are fork tender. Do not overcook.Drain the potatoes and reserve the oil. Let cool slightly.In a large bowl beat the eggs with salt. Add potato and onion and toss to coat. Let mixture sit for about 20 minutes.In the same pan where you fried the potatoes, pour back 2 tablespoons of the reserved oil and heat. Pour potato mixture into the pan, cook on medium heat for 6-8 minutes. When the bottom is cook, flip the tortilla, using a big plate, and slide it back to the pan. Run a rubber spatula or a wooden spoon along the outer edges of the tortilla. Cook for 2-3 minutes, until the omelette is set but still a bit runny on the middle.Slide the omelette onto a plate and serve.Notes:Perfect potato to egg ratio: 2 large eggs per 300 grams potatoes.It may seem like a lot of oil, but you don't really consume all that oil. You can reserve the oil and use it again.More Breakfast Recipes:Perfect Scrambled EggsBanana French Toast Roll-UpsPancakes
TORTILLA DE PATATA (SPANISH POTATO OMELET)
There are so many versions of this emblematic tapa that can be found all over Spain. I know, because I eat my own weight in them, wherever I go! Every region and household have their own special way of preparing this dish and it can get quite controversial as to which is the true, authentic Tortilla de Patata in Spain. This is my favorite make-at-home version adapted from many different recipes over the years. Some recipes don't call for onions but I love the sweetness and depth of flavor that caramelized onions give to the dish. It's a stunning but simple combination of flavors and textures. If you have any left over, this tortilla is also fantastic sliced into thin slices and stuffed into a fresh baguette with aioli, a homemade garlic mayonnaise , and some mild, small green peppers, either fried in olive oil, or roasted and peeled and sprinkled with some fine flaked sea salt.
Provided by Food Network
Time 1h5m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat the olive oil to medium-high heat in a 12-inch cast-iron or nonstick skillet. Add the onions and saute until translucent, about 5 minutes. Add the potato slices, season with salt and cook over low and slow heat until the potatoes are softened and lightly golden brown around the edges, 30 to 40 minutes, gently shaking the pan from time to time to prevent the potato slices from sticking. When the potatoes are ready, reserve 2 tablespoons of the olive oil from the skillet (now infused with the flavor of those onions and potatoes) and drain the potatoes in a colander or on a paper towel.
- Beat the eggs with a generous pinch of salt in a large bowl for about 1 minute. Add the drained caramelized potatoes and onions and stir with a fork to lightly break up the potatoes (this will give the finished Tortilla de Patata a wonderful light fluffy texture). Heat 1 to 2 tablespoons of the reserved olive oil in the same skillet until very hot. Pour in the egg and potato mixture and cook on one side, gently shaking the pan occasionally, until the underside is set and very lightly browned, about 5 minutes. Using a plate to cover the pan, carefully invert the omelet onto the plate and then gently slide the omelet back into the pan to cook on the other side until just set and light golden brown, about 5 minutes more. Do not overcook. This Tortilla de Patata is best when barely runny in the very center. Serve immediately with some slices of fresh baguette, or make ahead to serve later in the day at room temperature. Enjoy!
TORTILLA DE PATATAS. ( SPANISH POTATO OMELETTE)
The "secret" ingredient here is the baking powder, as that will make it rise. Normally we use left over chips for this omelette and you can add sausasges, mushrooms or even chicken. Use whatever leftovers you have in your fridge. This is eaten hot or cold. Nice either way. If you dont have any left over chips, just fry some and use.
Provided by Jane Gib
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
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
A Spanish omelet made from thinly sliced potatoes and onions, cooked in olive oil, and bound with a simple egg mixture. Good hot or cold as a side dish.
Provided by Heidi Jeseritz
Categories Omelets
Time 45m
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 438.7 calories, Carbohydrate 14.7 g, Cholesterol 93 mg, Fat 40.3 g, Fiber 1.4 g, Protein 4.8 g, SaturatedFat 6.1 g, Sodium 427.5 mg, Sugar 0.6 g
TORTILLA ESPAñOLA - POTATO OMELET
Spanish Omelet In Spain, a tortilla is an omelet. The Spanish omelet, is round (not folded), thick, and is commonly made with eggs, potatoes, onions and sometimes other ingredients (like bell peppers) and is always cooked in olive oil. Commonly known as Tortilla Española or Tortilla de Patatas (Potato Omelet), the Spanish omelet can be served hot or cold as a meal on its own, and is commonly paired with a side salad. It is also a popular tapa dish from Spain when it is cut into small pieces. Any way you slice it, the Tortilla Española is authentic Spanish cooking at its best!
Time 45m
Yield 6
Number Of Ingredients 5
Steps:
- Step 1 Heat oil in 10" non-stick skillet over medium heat. Add potatoes. Cook, turning occasionally, until potatoes are fork- tender, about 15 minutes (potatoes should not brown). Add onions to skillet. Cook, stirring occasionally, until onions turn soft and translucent and potatoes are fully cooked, about 10 minutes more. Carefully strain potatoes and onions into colander, reserving 1 tbsp. olive oil. Set aside potatoes until cool. Step 2 In bowl, whisk together eggs and Adobo. Stir in cooled potato- onion mixture until thoroughly combined. Step 3 In same skillet over low heat, heat reserved oil. Add egg-potato mixture. Cook, without stirring, until eggs begin to cook through and bottom begins to lightly brown, about 10 minutes. Carefully slide the tortilla onto flat plate. Invert another flat plate over the tortilla and turn upside down. Slide the tortilla back into the skillet cooked-side up. Step 4 Continue to cook tortilla until completely set, about 10 minutes. Slide onto serving plate. Serve warm or cold.
TORTILLA ESPANOLA (SPANISH OMELET)
Provided by Food Network
Time 45m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat some oil, enough to cover the potatoes, in a large saute pan over medium-low heat. Add the potatoes and cook, covered, until the potatoes are soft but not crispy, about 10 minutes.
- While the potatoes are cooking, heat 1/4 cup olive oil in a second saute pan over medium heat. Add the onions and cook until soft and translucent, without any color, 5 to 7 minutes.
- Once the potatoes and onions are soft, strain into a large bowl and drain off as much oil as possible. Set the oil aside for use in another dish.
- In another large bowl, crack the eggs and whisk well. Stir in the potato and onion mixture and season with salt.
- Heat 2 tablespoons olive oil in a nonstick fry pan over medium heat. When the oil is hot, add the potato and egg mixture, reduce the heat to medium-low, and cook until the eggs are set and the bottom is golden (use a spatula to peak underneath), 7 to 10 minutes.
- Place a plate over the top of the fry pan large enough to cover the surface and carefully flip over the tortilla. Return the pan to the heat, add a little more oil if necessary, slide the tortilla back into the pan with the golden side facing up, and cook until the opposite side becomes golden, about 5 minutes. Flip back onto the plate, slice, and serve.
TORTILLA DE PATATAS | SPANISH POTATO OMELETTE
Steps:
- Peel the potato/es and chop in small cubes of 5 millimetres. Break the eggs, put them in a bowl and mix them with a pinch of salt and pepper.
- Pour the oil in a pot (big enough to contain the oil and the potatoes) and put the potatoes in the pot with cold oil. Bring to heat until a temperature of 120 ºC and cook for 8-10 minutes until the potatoes are soft. Once they are soft, take them out in a sieve and remove as much oil as possible. Mix the potatoes with the egg mix.
- Warm up a pan (20 cm and non-stick if possible) with 2 tspns of oil until it reaches a temperature approx 150 ºC. Once it's warm put the potato/egg mix and cover, let it cook for 5 minutes and check that it formed a cooked crown on the borders, the centre will be still liquid. To flip the omelette: put a plate instead of a lid, and quickly flip the pan (as quick as possible since there is still liquid egg) make sure the liquid egg goes to the pan and carefully put back the omelette on the pan and cook for another 5 minutes. Remove from the pan and let sit or eat immediately. Enjoy!
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- Cook in the microwave on high for 10 minutes at a time until they are completely cooked. Mix around and break them up a bit after every 10 minutes. It took me 20 minutes but Tia Lee says to cook them for 30.
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- Cut 2 medium sized yukon gold potatoes into small pieces, I like to cut each potato in half, then each half in half to end up with 4 evenly sized quarters, cut each quarter into 3 pieces and into 1/4 inch thick slices, thinly slice 1 large onion, finely mince 4 cloves of garic, cut 1 red bell pepper into 2 inch long by a 1/4 inch thick strips, crack 6 organic eggs into a bowl, season them with sea salt & black pepper and whisk until well combined
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- Using the same pan, heat it with a low to low-medium heat and add the potato and egg mixture into the pan, spread around so it´s all in an even layer, after about 2 minutes run a spatula through the outer edges of the omelette to ensure that it´s not sticking to the pan, after about 5 minutes grab a plate that is either bigger or a tad smaller than the pan, place it over the omelette, place one hand over the plate while you flip the pan with the other hand, slide the uncooked part of the omelette back into the pan, using the back of a spatula compact the tortilla from the outer edge towards the center, this gives it that classic rounded edge, after another 5 minutes remove the pan from the heat and slide the tortilla into a serving dish, enjoy!
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- Add the potatoes, onions and salt cook covered over medium heat, until soft and tender. About 15-20 minutes or longer depending on the potatoes. Taste potatoes now and adjust salt if necessary.
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- Thinly slice the potato halves, cut side down, so that you end up with half-circle shaped slices. Do the same with the onion.
- Pour the olive oil into a deep frying pan and add the thinly sliced onion. Place over a high heat so you are cooking the onion from cold. Once the onion starts to sizzle (this should take about 5 minutes), add the sliced potatoes.
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