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
TORTILLA DE PATATAS
Categories Egg Potato Side Vegetarian Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 5
Steps:
- Place potatoes in a large colander, sprinkle with 2 teaspoons salt, and toss to coat. Let stand for 30 minutes. Pat dry with paper towels.
- Heat oil in a large nonstick skillet over medium-high heat. Add potatoes and cook, turning occasionally, until crisp-tender, 10-15 minutes.
- Add onion to potatoes in skillet; cook until onion and potatoes are soft, 5-8 minutes. Using a slotted spoon, transfer mixture to a large bowl; let cool slightly. Strain oil into a heatproof bowl; set aside.
- Add eggs to potato mixture; season with salt. Wipe out skillet. Heat 1/4 cup reserved oil over medium-high heat (chill remaining oil for another use). Add egg mixture, arranging potatoes to submerge.
- Reduce heat to medium; cook tortilla until almost set (it will be slightly runny on top), 25-30 minutes. Invert onto a large plate. Slide into skillet browned side up. Cook until golden on bottom and cooked through, about 4 minutes more. Serve warm or at room temperature. Cut into wedges. DO AHEAD: Tortilla can be made 2 hours ahead. Let stand at room temperature.
SPANISH POTATO TORTILLA (TORTILLA DE PATATAS)
This classic Spanish Potato Tortilla (aka Tortilla de Patatas or Torta Espanola) is a lightened-up version made with thinly sliced potatoes, caramelized onions, eggs, and olive oil that can be served for tapas, breakfast, lunch or dinner.
Provided by Sylvia Fountaine | Feasting at Home
Categories main
Time 1h10m
Yield 4
Number Of Ingredients 5
Steps:
- To make a vegan version of tortilla, substitute the eggs for garbanzo bean flour + water batter. For each egg, mix 1 tbsp gram flour + 2 tbsp water, approx. The consistency should be similar to whisked egg, slightly thicker.
- Enjoy warm and freshly fried, or room temp. Store in the fridge for up to 3 days. After that, you can eat it cold straight from the fridge (very tasty too) or reheat it in the microwave until it's room temperature.
Nutrition Facts : ServingSize one fourth of the pie, Calories 272 calories, Sugar 4.9 g, Sodium 243.5 mg, Fat 15.4 g, SaturatedFat 3.1 g, TransFat 0 g, Carbohydrate 25.6 g, Fiber 4.1 g, Protein 9.1 g, Cholesterol 186 mg
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 PATATAS FOR 2
When it gets close to grocery shopping day and the larder is almost empty, you can come up with some good meals with limited ingredients. Use the best quality olive oil for this. Perfect for a light dinner entree. Serve with French baguette or rolls and a crisp salad; fresh fruit on the side. I also like serving this with Recipe #78791 if I don't feel like throwing a salad together.
Provided by COOKGIRl
Categories Lunch/Snacks
Time 26m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat up the olive oil in a large skillet on medium-low heat.
- Add the potatoes in a single layer (as best you can) and lightly fry until softened but not crispy browned, about 10 minutes. A little bit of browning is okay.
- In the meantime whisk together the eggs, and a dash of salt and pepper.
- Add the onion, garlic and eggs to the skillet, tilt pan to distribute eggs and reduce temperature to low.
- Let eggs cook until set-softened but not dried out, about 5-7 minutes. The eggs should be {slightly} runny on top.
- Remove from heat and season with salt and pepper.
- Garnish with the parsley, a sprinkle of smoked paprika and lemon wedges.
- Can be served warm or at room temperature.
Nutrition Facts : Calories 287, Fat 14.1, SaturatedFat 3.3, Cholesterol 279, Sodium 114.8, Carbohydrate 28.4, Fiber 2.9, Sugar 2.4, Protein 12.2
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!
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 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 DE PATATA (SPANISH TORTILLA)
This is a fine Spanish potluck dish that can be served hot or cold, is inexpensive, delicious, and easy to pack. Hope there will be leftovers to take home, but don't count on it.
Provided by MONICA SELF
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Yield 12
Number Of Ingredients 11
Steps:
- Place potatoes in a large bowl, cover with cold water, and refrigerate for 30 minutes or so. Drain, pat dry, and season with salt.
- Melt butter in a large skillet over medium heat. Saute bell pepper, poblano pepper, and onion in butter until soft. Remove from pan, and set aside. Melt remaining 2 tablespoons butter and bacon fat in pan, and fry the potatoes until crisp and medium brown. Transfer to a plate lined with paper towels.
- Preheat oven to 225 degrees F (110 degrees C).
- Arrange the potatoes in a lightly-buttered, non-stick pan, preferably a deep, slope-sided skillet. Arrange the onions and peppers over the potatoes, and then spread cheese over the top. In a mixing bowl, beat eggs with water, parsley, and salt and pepper; pour the mixture over the potatoes. Put the skillet in a larger pan with a half inch of water in it.
- Bake in preheated oven until eggs set, about 30 to 40 minutes. Remove the tortilla, let cool, and loosen edges from the pan. Put a serving plate over the skillet, and flip the tortilla over onto the plate. Cut into small pie-shape wedges. Refrigerate until ready to serve; reheat if desired.
Nutrition Facts : Calories 222.9 calories, Carbohydrate 21.3 g, Cholesterol 146.5 mg, Fat 11.1 g, Fiber 3.1 g, Protein 10.3 g, SaturatedFat 5.9 g, Sodium 260.3 mg, Sugar 2.6 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 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.
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- Heat the oil in a deep, non-stick frying pan, cover the potatoes and onions and cook for approx. 15 mins., stirring occasionally (they must not turn brown), season with salt.
- Whisk together the eggs, salt and pepper in a large bowl. Add the potato and onion mixture, leave to stand for approx. 15 mins.
- Heat the oil in the same pan, add the mixture, shape into a cake. Fry the tortilla (uncovered) over a medium heat for approx. 7 mins. until a golden crust forms. Place a large, flat plate on top of the pan. Tip the tortilla out onto the plate. Add a dash of oil to the pan, slide the tortilla back into the pan, cook for a further 7 mins.
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- Cut the potatoes in half lengthwise, then again in quarters, also the long way. Slice into 1/4" pieces, perpendicular to the long way. As you prepare the rest of the ingredients, place the sliced potatoes in cold water to avoid discoloration. Peel and slice the onion; set aside.
- Heat the oil in a 10" nonstick pan to medium/medium-low heat; add the potatoes. Cook, covered with a half-sheet pan, at a low simmer 10-15 minutes until mostly tender. Meanwhile, beat the eggs well until no streaks of white remain. Season eggs with kosher salt and fresh cracked black pepper. Set the egg mixture aside. Add the onions to the potato mixture in two batches, letting them slightly soften before adding the rest. Gently fry 5 more minutes.
- Strain off the oil and save for another recipe. Spread the cooked potatoes and onions out on the half-sheet pan. Season generously with kosher salt and fresh cracked black pepper, let cool 5 minutes.
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