TORTILLA DE PATATAS -- POTATO OMELET (SPAIN)
This recipe comes from the 2002 cookbook, Mediterranean Street Food, & it makes one of the most common, yet one of the tastiest of Spanish omelets. This omelet will serve 4-6 as an appetizer, or just 2 as a main course. Preparation time does not include the chopping or dicing of the vegetables.
Provided by Sydney Mike
Categories Breakfast
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 6
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!
Nutrition Facts : Calories 567.5, Fat 37.2, SaturatedFat 6.9, Cholesterol 423, Sodium 232.2, Carbohydrate 42.1, Fiber 5.2, Sugar 3.4, Protein 17.3
MONTADITO DE TORTILLA DE PATATAS - POTATO OMELETTE OPEN-FACED SA
Ready, Set, Cook! Special Edition Contest Entry: This recipe takes us back home to Barcelona, Spain. On a recent visit we went to a tapas restaurant and this is our creation mixing two famous catalan tapas. Tortilla de patatas (potato and onion omelette) and Escalivada (roasted peppers and eggplant) and in a bed of pan con tomate (crunchy bread with fresh grated tomato, salt and extra virgin olive oil).
Provided by May I Have That Rec
Categories Breakfast
Time 45m
Yield 4 montaditos, 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 285, Fat 26.9, SaturatedFat 4.6, Cholesterol 186, Sodium 1239.3, Carbohydrate 4.5, Fiber 1.4, Sugar 2.6, Protein 7.1
TORTILLA DE PATATA (SPANISH POTATO & ONION OMELET)
No doubt about it, the Tortilla Espanola or Spanish Omelet is the most commonly served dish in Spain. It is also called Tortilla de Patata or Potato Omelet. Bars and cafés serve it as a tapa or appetizer, but it is often served as a light dinner in Spanish homes. Because it is easy to transport, the Spanish make bocadillos or sandwiches by placing a piece between two pieces of a baguette.
Provided by Helenic Hottie
Categories Spanish
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 5
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.
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
POTATO OMELETTE (TORTILLA DE PATATAS)
A Spanish Tapas recipe. I haven't yet made this so let me know how you go... Servings and cooking times are guesses.
Provided by Missy Wombat
Categories Lunch/Snacks
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Peel the potatoes and slice thinly. Cut the onion in very small pieces and add to the potatoes. Fry potatoes and onions in a generous amount of oil over a low heat, removing them with a palette knife when cooked. Drain well. In a separate bowl, beat the eggs and mix with the potatoes. Leave to stand for a few minutes so that the eggs fully absorb the potatoes.
- Heat a pan with a tablespoons of oil and then pour the mixture into the pan, over a low heat and let it thicken.
- Use a big flat dish or a lid to turn the mixture over and allow to cook on the other side.
Nutrition Facts : Calories 422.3, Fat 17, SaturatedFat 4.1, Cholesterol 423, Sodium 156.8, Carbohydrate 50, Fiber 6.3, Sugar 5.1, Protein 18.1
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) (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.
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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