EASY SPANISH TORTILLA RECIPE
Spanish tortilla or tortilla española is basically a Spanish omelette with potatoes and eggs cooked gently in olive oil. This dish is traditionally served at room temperature or cold as a tapa, but it is great for any meal of the day. Leftovers will last in the fridge for a good 3 days!
Provided by Suzy Karadsheh
Categories Appetizer
Number Of Ingredients 7
Steps:
- In a big bowl, whisk together the eggs, salt, and paprika. Set aside for now.
- Prepare a 10-inch oven-proof nonstick skillet or a well-seasoned cast iron skillet. Heat the olive oil in the skillet over medium-high heat until shimmering but not smoking.
- Add the potatoes, onions, and scallions to the oil (at first, they won't all seem to fit, but with a little stirring, they'll compress as they cook). Lower the heat immediately to medium-low and watch to control the heat and make sure it continues to gently bubble. Cook for 25 minutes, stirring occasionally, until the potatoes are very tender.
- Use a heat-safe strainer over a heat-safe bowl to drain the olive oil (reserve the oil aside for now).
- Season the potatoes well with kosher salt and add them to the egg mixture in the bowl.
- Turn the oven broiler on.
- In the skillet, heat 3 tablespoons of the reserved olive oil over medium heat. Pour in the egg and potato mixture, and gently press to even out the top. Reduce the heat to medium-low. Cook until you see the edges of the omelette begin to set and firm up then put the pan under the broiler to finish cooking. Broil for about 5 minutes, watching carefully until the eggs are cooked through and the top of the omelette browns slighlty (see notes if you prefer to finish cooking on stovetop).
- Allow the tortilla a few minutes before serving.
- To serve, invert the tortilla onto a large serving platter (you may need to loosen the edges using a spatulla). Cut into 6 slices and serve.
Nutrition Facts : Calories 381 kcal, Sodium 112.8 mg, SaturatedFat 5.3 g, Carbohydrate 23.5 g, Fiber 2.1 g, Protein 12 g, ServingSize 1 serving
TORTILLA ESPANOLA (SPANISH OMELET)
Steps:
- In a large skillet over medium-high heat, add the vegetable oil until the pan is filled halfway. Once the oil is hot, add the potato slices and onion, making sure they are well-covered by the oil; add more oil if necessary. Cook for 20 minutes until the potatoes and onions are soft. Drain the oil and combine the potato mixture with the eggs. Add the salt and mix well.
- In a 10-inch by 2 1/2 inch deep nonstick skillet, add the olive oil and heat over medium-high heat. Pour in the potato, egg, and onion mixture. Lower the heat to medium-low and cook for 4 to 5 minutes, until the bottom of the omelet is very light brown. Using a flat ceramic plate, cover the frying pan and flip the omelet over onto the plate. Immediately slip the uncooked side back into the pan. Cook for another 4 to 5 minutes, until the other side is a very light brown.
- Remove the omelet from the pan to a plate and cut into 4 wedges.
TORTILLA ESPANOLA: SPANISH OMELETTE
Tortilla is Spain's most favorite snack. Seen and eaten in almost every tapas bar, this "Spanish Omelette" comes in many different guises; this recipe is the most traditional.
Provided by Food Network
Categories appetizer
Time 35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Crack the eggs into a bowl. Whisk with a fork and add a pinch of salt.
- Heat some oil in a frying pan (not one with a heavy base as this will prove to be a hindrance when preparing to do the flip).
- Add the potato and fry for a couple of minutes. Add the onion and mash together.
- When the potato starts to brown a little on the edges and is mashed up with the onion in a lumpy fashion then add the eggs. Make sure the potato and onions are fully submerged by the eggs. Poke the potato to allow some of the egg to seep into the mashed mixture.
- Fry this gently on a low heat. While cooking shake the pan to loosen the tortilla from the base and tidy the edges up with a wooden spoon. Do not over cook. The middle is meant to remain runny and gooey.
- The egg will start setting, as this happens place a plate over the pan, a large enough plate to cover the pan substantially, and with a quick co-ordinated movement of both wrists ?flip? the tortilla over onto the plate and slide back into the pan to cook the underside.
- Keep shaking the pan lightly so the tortilla does not stick to the bottom.
- Once it feels firm on the edges and soft in the middle (after about 1 minute) then slide the tortilla back onto the plate. For the brave heart you can do the flip again if you wish.
- Let the tortilla rest for about 5 to 10 minutes before serving. Cut into cake slices or cubes. Garnish with green olives.
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 ESPANOLA (TRADITIONAL SPANISH POTATO OMELETE).
This Spanish influenced recipe is adapted by chef Mario Batali. Tortilla Espanola is a very common, simple and delicious dish found in most areas of Spain. This version has a high ratio of potatoes to eggs (the way I like it!). You could serve this as a tapas offering, breakfast, a sidedish or a non-meat main dish. Enjoy.
Provided by LifeIsGood
Categories Breakfast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Heat 1/4 cup of the olive oil in a large cast-iron skillet.
- Add the potato and onion slices, season with salt and pepper and cook over moderate heat, stirring frequently, until the potatoes and onion are tender but not browned, about 15 minutes.
- In a large bowl, lightly beat the eggs and season with salt and pepper.
- Gently scrape the potato mixture into the large bowl containing the eggs. (Make sure not to leave any of the potato mixture in the skillet.).
- Return the empty skillet to the heat and add the remaining 2 T. olive oil.
- Add the egg mixture (with potatoes and onions), spreading it out in an even layer.
- Cover and cook over low heat until the tortilla is set on the bottom and edge , about 10 minutes.
- Set a large plate over the skillet and carefully invert the tortilla onto the plate and back to the skillet to cook the other side for a few minutes, when done, slide in to serving plate.
- Let stand for 5 minutes.
- Cut into wedges and serve warm or at room temperature.
- Note: The tortilla can stand at room temperature for 3 hours before serving.
TORTILLA ESPAñOLA (SPANISH POTATO OMELETTE)
One of the culinary wonders of Spain- here is my recipe which may or may not be too authentic... When I was there studying abroad, my spanish host mom showed me how to make it. Unfortunately, I'm not sure where the recipe I wrote went. This is how I make it now, and it turns out pretty great every time! This is the basic recipe- to this you can add meat (like sausage) veggies (like spinach) or more spices (like oregano and basil).
Provided by Chris Beckstrom
Categories Savory Pies
Time 45m
Yield 6-8 slices
Number Of Ingredients 7
Steps:
- Add oil to a medium frying pan (the smaller the easier to flip).
- Dice the potatoes into small digit-sized pieces.
- Fry the potatoes, garlic, and onions until they are tender and translucent, respectively.
- Break the eggs into a large bowl, scramble them.
- Add the cooked potatoes/onions to the eggs.
- Mix, add your spices of choice.
- Heat the frying pan until it's super hot (with plenty of oil- probably more than you think).
- Add the potato/egg mixture into the pan in a quick motion.
- About 5 seconds later, turn down the heat to medium (you don't want it to burn, just make a nice little crust).
- Cook for 10 minutes or until you smell burning, make sure that the tortilla can move in the pan and is not stuck on the bottom
- THE FUN PART: take a plate that's wider than the pan, place it on top of the pan.
- Put one hand (with a glove) on the plate.
- Use the other hand to grab the pan and with one swift motion, flip the pan so the plate ends up on the bottom and the tortilla on the plate.
- Add more oil to the pan, put the half cooked tortilla back in- this time you'll cook the bottom.
- Cook for 3-5 more minutes.
- Cut like a pizza, serve hot, cold or room temperature (great with mayonnaise).
Nutrition Facts : Calories 162.4, Fat 3.3, SaturatedFat 1.1, Cholesterol 124, Sodium 56.4, Carbohydrate 26.3, Fiber 3.3, Sugar 1.5, Protein 7.2
SPANISH POTATO OMELET (TORTILLA A LA ESPANOLA)
Make and share this Spanish Potato Omelet (Tortilla a la Espanola) recipe from Food.com.
Provided by kenk1492
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat the oil in a 8-9 inch skillet. Add the slices of potato one at a time to avoid sticking together.
- Alternate layers of potatoes with layers of onions.
- Cook slowly over medium heat, turning the potatoes until tender, not brown.
- Drain potatoes in a colander, save oil.
- Make sure skillet is very clean for later use. In a bowl, beat eggs with a fork until slightly foamy.
- Salt to taste. Add the potatoes, press down to cover potatoes completely with egg. Return to skillet, heat 2 tablespoons of saved oil until smoking point. Add the mixture, spread it out. Rapidly, lower the temperature to medium-high.
- Shake the pan often to avoid sticking.
- When the bottom is brown, cover the skillet with a plate, turn skillet up-side down, remove tortilla, slide off plate with uncooked side down into skillet and cook the other side, Turn several times until cooked
TORTILLA ESPANOLA (SPANISH OMELET)
In Mexico, the word tortilla has two meanings. One is the more familar corn or flour flat bread, and the other means omelet. Serve this omelet with a stack of the former, warmed in the oven while the omelet cooks.
Provided by Karen From Colorado
Categories Breakfast
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine potatoes, onion, the 3/4 teaspoon salt, crushed chilies and ham.
- Heat oil in a 10 inch ovenware skillet.
- Add potatoe and ham mixture to skillet.
- Cover and cook over med heat 15 minutes or until potatoes are tender, stirring occasionally.
- Combine eggs, milk, 1/2 t. salt and pepper.
- Pour over potatoes and ham in skillet.
- Reduce heat and cook over low heat 8 to 10 minutes or until eggs are nearly set.
- Uncover skillet and place under broiler 3 to 4 inches from heat 2 to 3 minutes or just until top is set.
People also searched
More about "tortilla espanola spanish style potato omelet food"
THE AUTHENTIC TORTILLA ESPAñOLA | SPANISH POTATO
From spainonafork.com
4.7/5 (11)Servings 4Cuisine SpanishCategory Appetizer, Breakfast, Main Course
- Roughly dice 1 large onion and add to the pan with the olive oil, mix so all the onions are coated in the olive oil and let the onions poach in the olive oil
- Meanwhile, peel & wash 3 medium sized potatoes, then cut each one into 4 evenly sized quarters, cut each quarter down the middle and then cut into 1/4 inch (.625 cm) thick pieces
- After cooking the onions for 5 to 6 minutes and they are translucent, add in the chopped potatoes, mix together so all the potatoes are coated in the olive oil, mix every 2 to 3 minutes so everything is evenly cooked
THE AUTHENTIC SPANISH TORTILLA DE PATATAS POTATO OMELETTE
From spainonafork.com
4.8/5 (10)Servings 4Cuisine SpanishTotal Time 45 mins
- Peel 2 large yukon gold potatoes, rinse them under cold running water and pat them completely dry with a dish cloth, cut each potato into 4 evenly sized quarters, then cut each quarter into 3 evenly sized pieces and thinly slice the potatoes, crack 6 large organic eggs into a large bowl, season them with sea salt and freshly cracked black pepper and mix together until well combined
- Heat a good quality nonstick fry pan with a medium heat and add 1/3 cup extra virgin olive oil, after 2 minutes add the slices of potato and mix them around with the olive oil, mix the potatoes occasionally to ensure that they all cook evenly, after 15 minutes season the potatoes with a generous portion of sea salt and a little freshly cracked black pepper, mix together to to ensure all the seasonings are evenly divided, after cooking the potatoes for 25 to 26 minutes they should be perfectly cooked, turn off the heat and transfer the potatoes into the bowl with the beaten eggs and mix together until well combined
- Using the same pan heat it with a LOW heat (very important) and add the egg and potato mixture into the pan, using a spatula run it through the outer edges of the pan to make sure the tortilla does not stick, you can also give the pan a quick shake here and there to ensure it is not sticking, after 4 minutes place a plate that is bigger than the pan over the pan, put one hand over the plate and with the other flip the pan, slide the uncooked part of the tortilla into the pan and cook for another 4 minutes, using a spatula you want to compact the tortilla from the outer edges to give it that classic rounded edge, after a total cooking time of 8 minutes (4 minutes per side) remove the pan from the heat and transfer the tortilla de patatas into a serving dish, enjoy!
BEST SPANISH TORTILLA RECIPE (TORTILLA DE PATATAS)
From spanishsabores.com
5/5 (113)Total Time 1 hr 30 minsCategory Appetizer, Breakfast, Snack, TapasCalories 215 per serving
- Slice the potatoes into thin slices, I prefer about 1/2 centimeter (some prefer thicker). I use a mandolin to do this quickly and easily.
TORTILLA ESPANOLA RECIPE (SPANISH POTATO OMELET) - PANLASANG …
From panlasangpinoy.com
TORTILLA ESPAñOLA - POTATO OMELET - RECIPES | GOYA …
From goya.com
TORTILLA ESPANOLA RECIPE (SPANISH TORTILLA/ SPANISH …
From nomadparadise.com
SPANISH OMELETTE RECIPE (TORTILLA ESPANOLA)
From archanaskitchen.com
SPANISH OMELETTE (SPANISH TORTILLA) - CAFE DELITES
From cafedelites.com
TORTILLA ESPAñOLA RECIPE (SPANISH TORTILLA) - SIMPLY …
From simplyrecipes.com
TORTILLA DE PATATAS: HOW TO MAKE A SPANISH FRITTATA
From mayihavethatrecipe.com
SPANISH OMELETTE (TORTILLA ESPAñOLA) - GIFT OF HOSPITALITY
From giftofhospitality.com
THE PERFECT CLASSIC TORTILLA ESPAñOLA (SPANISH POTATO OMELET)
From sweetandsabroso.com
WHAT MAKES A SPANISH POTATO OMELET UNIQUE? - MSN
From msn.com
AUTHENTIC SPANISH OMELETTE (TORTILLA ESPANOLA) - A …
From abountifulkitchen.com
SPANISH OMELETTE (TORTILLA DE PATATAS) - MSN
From msn.com
EASY SPANISH OMELETTE (TORTILLA ESPANOLA) - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love