TORTILLA ESPANOLA (SPANISH TORTILLA)
Unlike most omelets, a Spanish tortilla is served at room temperature. It is the classic tapa, prepared all over Spain.
Provided by sjmoraes
Categories Appetizers and Snacks Tapas
Time 2h20m
Yield 6
Number Of Ingredients 9
Steps:
- Heat 1/2 cup olive oil in a large skillet over medium-low heat. Add half of the potato slices, and cook, stirring occasionally, until just tender, 15 to 20 minutes. When done, remove potatoes to a large bowl, leaving oil in the skillet. Cook the remaining potatoes in the oil until tender, then add to the bowl, leaving oil in the skillet. Gently toss potatoes with salt and pepper to taste.
- Meanwhile, heat 2 tablespoons olive oil in a skillet over medium heat. Stir in onion rings, and gently cook until soft and golden brown, about 15 minutes. Spoon onions onto a plate, and allow to cool while the potatoes finish cooking.
- Whisk eggs in a large bowl until smooth. Stir in cooled onions, roasted peppers, and serrano ham. Gently fold in cooked potatoes.
- Heat the skillet with the reserved oil over low heat. Pour in the egg mixture, and gently cook until the sides have started to set and the bottom has turned golden brown, 8 to 10 minutes. Loosen the tortilla with a spatula if needed, then carefully slide onto a large plate. Turn the skillet upside down and place onto the uncooked side of the tortilla. Turn the skillet right-side-up, and remove the plate. Return the skillet to the stove, and continue cooking until the tortilla has set in the center, about 4 minutes.
- Slide the tortilla onto a serving plate and allow to cool to room temperature. Cut into six wedges and sprinkle with parsley to serve.
Nutrition Facts : Calories 476.6 calories, Carbohydrate 35.8 g, Cholesterol 198.5 mg, Fat 32.3 g, Fiber 3.9 g, Protein 12.5 g, SaturatedFat 6.5 g, Sodium 449.1 mg, Sugar 5.3 g
SPANISH TORTILLA
Make a classic Spanish omelette filled with pan-fried potatoes and onion. It makes a delicious light vegetarian meal or an easy tapas dish
Provided by Miriam Nice
Categories Buffet, Dinner, Lunch, Supper
Time 1h20m
Number Of Ingredients 10
Steps:
- Put a large non-stick frying pan on a low heat. Cook the onion slowly in the oil and butter until soft but not brown - this should take about 15 mins. Meanwhile, peel the tomatoes (if using) by scoring the skins with a cross, putting them in a bowl and pouring over just-boiled water. Drain the water after 2-3 mins and the skins will peel away easily. You can then coarsely grate them.
- Add the potatoes to the pan, then cover and cook for a further 15-20 mins, stirring occasionally to make sure they fry evenly. When the potatoes are soft and the onion is shiny, crush 2 garlic cloves and stir in, followed by the beaten eggs.
- Put the lid back on the pan and leave the tortilla to cook gently. After 20 mins, the edges and base should be golden, the top set but the middle still a little wobbly. To turn it over, slide it onto a plate and put another plate on top, turn the whole thing over and slide it back into the pan to finish cooking.
- Once cooked, transfer to a plate and serve the tortilla warm or cold, scattered with the chopped parsley. To accompany the tortilla, take slices of warmed baguette, stab all over with a fork and rub with the remaining garlic, pile on the grated tomatoes and season with sea salt and a drizzle of olive oil.
Nutrition Facts : Calories 404 calories, Fat 27 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 0.5 milligram of sodium
TORTILLA ESPANOLA
Tortilla Espanola is a dish I make all the time at home. My boyfriend's family are Spanish, and he just loves this authentic dish. It's easy to prepare and always a crowd pleaser. Traditionally this dish only uses only onions, potatoes and egg; however I like to add a little green, either parsley or chives depending on your taste. They're both wonderful.
Provided by Jaime The Tomato Snob
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- In an ovenproof skillet over medium heat, heat 1 tablespoon of olive oil until it shimmers, and place the potatoes into the hot oil. Season with salt and pepper, and sprinkle with smoked paprika. Pan fry the potatoes, stirring and tossing occasionally, until they are beginning to soften, about 8 minutes. Stir in the onion, and cook, stirring occasionally, until the potatoes and onion are slightly browned and the onion is translucent, about 10 more minutes. Take the skillet off the heat, and allow to cool for about 5 minutes.
- Beat the eggs with 1 teaspoon of olive oil in a large bowl. Stir in the parsley, add the potato-onion mixture, and lightly combine.
- Heat 1 tablespoon of olive oil in the skillet over medium heat until it shimmers, then gently spoon the egg-potato mixture into the hot skillet. Reduce heat to medium-low, and shake the skillet a few times to help release the omelet from the bottom of the skillet.
- Slide the skillet into the preheated oven, and bake until the omelet is puffed and the top is golden brown, about 5 minutes. A toothpick inserted into the center of the omelet should come out clean. Cut the omelet into pie-shaped pieces, and serve hot.
Nutrition Facts : Calories 340.3 calories, Carbohydrate 37.3 g, Cholesterol 279 mg, Fat 15.7 g, Fiber 5.2 g, Protein 14 g, SaturatedFat 3.5 g, Sodium 126.2 mg, Sugar 3.7 g
SPANISH TORTILLA
The Spanish tortilla has nothing in common with the Mexican variety except its shape and its name. One is just a bread. The other can be an appetizer, a snack, or even a light meal. But the Spanish tortilla has another advantage: because it is better at room temperature than it is hot, it should be made in advance, anywhere from 15 minutes to a few hours. In its most basic form, the tortilla is a potato and egg open-faced omelet that derives most of its flavor from olive oil. Onions or scallions can replace the potato in part or entirely, as can cooked greens like chard. The only hard part is turning the partly formed tortilla, so do it swiftly and carefully (using a nonstick skillet makes it much easier). The worst that will happen is that a little potato and egg will be left behind when you return the cake to the skillet. If you can't bring yourself to risk the flip, just slide the pan into a 375-degree oven until the eggs are completely set, but not overcooked.
Provided by Mark Bittman
Categories brunch, appetizer
Time 40m
Yield 3 main-course or 6 appetizer servings
Number Of Ingredients 5
Steps:
- Peel and thinly slice potatoes and onions; it's easiest if you use a mandoline. Meanwhile, heat oil in an 8- or 10-inch nonstick skillet over medium heat. After 3 or 4 minutes, drop in a potato slice. When tiny bubbles appear around its edges, add potatoes, onions, a good pinch of salt and a liberal sprinkling of pepper. Gently turn mixture in oil with a wooden spoon, and adjust heat so oil bubbles lazily.
- Cook, turning potatoes gently every few minutes, until they are tender when pierced with a small knife. Adjust the heat so they do not brown. If potatoes begin to break, they are overdone; stop cooking immediately. As potatoes cook, beat eggs with some salt and pepper in a large bowl.
- Drain potatoes in a colander, reserving oil. Wipe out skillet, and heat over a medium flame for a minute. Add 2 tablespoons oil. Gently mix warm potatoes with eggs, and add to skillet. As soon as edges firm up, after a minute or so, reduce heat to medium-low. Cook 5 minutes.
- Insert a rubber spatula all around edges of tortilla to make sure it will slide from pan. The top will still be runny. Carefully slide out onto a plate. Cover with another plate, and holding plates tightly, invert them. Add another tablespoon oil to skillet, and use the spatula to coax tortilla back in. Cook 5 minutes, then slide from skillet onto a clean plate. Serve warm (not hot), or at room temperature. Do not refrigerate.
Nutrition Facts : @context http, Calories 980, UnsaturatedFat 67 grams, Carbohydrate 38 grams, Fat 84 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 14 grams, Sodium 988 milligrams, Sugar 4 grams, TransFat 0 grams
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
Steps:
- Heat oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking and add potatoes, onion, and half of salt. Cook over moderately low heat, stirring occasionally, until vegetables are very tender but not colored, about 45 minutes. Drain vegetables in a large colander set over a bowl and cool 5 minutes. Lightly beat eggs in a large bowl. Gently stir in vegetables with 1 tablespoon oil, salt, and pepper to taste.
- Return 1 tablespoon oil to skillet and add mixture, pressing potatoes flush with eggs. Cook over low heat, covered, 12 to 15 minutes, or until almost set. Turn off heat and let stand, covered, 15 minutes. Shake skillet gently to make sure tortilla is set on bottom and not sticking to skillet. Invert tortilla onto a large flat plate and slide back into skillet, bottom side up. (Alternatively, especially if top is still loose at this point, slide tortilla onto plate first. Cover it with skillet and invert tortilla back into skillet.) Round edge with a rubber spatula and cook over low heat, covered, 15 minutes more, or until set. Slide tortilla onto a serving plate and serve warm or at room temperature.
TORTILLA ESPAñOLA
Categories Egg Breakfast Brunch Side Kid-Friendly Lunch Bon Appétit Spain Small Plates
Number Of Ingredients 5
Steps:
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 thinly sliced medium onion, season with salt, and cook, stirring occasionally, until softened and dark brown, 35-40 minutes; let cool slightly.
- Meanwhile, heat 2 peeled medium waxy potatoes, cut into 3/4" pieces, in 2 cups olive oil in a medium saucepan over medium-high heat until oil around potatoes begins to bubble. Reduce heat to medium and cook until potatoes are tender but have not taken on any color, 10-12 minutes. Drain potatoes, reserving oil; season with salt and let cool slightly.
- Using a fork, gently beat 8 large eggs with onion, potatoes, and 1/4 cup reserved cooking oil in a large bowl.
- Heat 3 tablespoons reserved cooking oil in a 10" nonstick skillet over medium heat (reserve remaining oil for another use). Add egg mixture and cook, lifting at edge and tilting skillet to let uncooked egg run underneath, until bottom and edge of tortilla are set but center is still wet.
- Set a large plate on top of skillet. Swiftly invert tortilla onto plate, then slide back into skillet, cooked side up. Cook until just set, about 2 minutes longer. Cut into wedges.
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
AUTHENTIC SPANISH TORTILLA RECIPE (TORTILLA ESPANOLA)
Steps:
- Cut the potatoes into small cubes.
- Heat up extra virgin olive oil in a frying pan and add the potatoes. Ensure using enough olive oil so that the potatoes are fully covered.
- When the potatoes are completely cooked, drain them in a colander using a paper towel. This way, the towel will soak most of the oil, and the leftover oil can be used later in other recipes.
- Slice the onions in vertical long slices and add them to the frying pan with a bit of olive oil.
- Sauté the onion slices over medium heat until they start to caramelize. This usually takes around 15-20 minutes depending on the flame.
- Beat the eggs in a large bowl (ensure doing this at room temperature), and add a bit of salt which will help your eggs retain most of the moisture when you're cooking them. Note: Use around 2 eggs per potato for the ideal flavor.
- Add the caramelized onions and the potatoes to the beaten eggs and mix everything. Once everything is nicely mixed, let the mixture sit for at least 15 minutes.
- Pour the tortilla mixture into the frying pan gently, and set the flame on medium-low heat. DO NOT cook your Tortilla Espanola over an extremely hot pan, as it can burn or overcook which is not something you want.
- Grab a large plate to flip the tortilla. Ensure using a plate that is larger than the pan, as it will successfully flip the tortilla without scrambling it. Put the plate on top of your pan, and flip it quickly. It may be runny, but that's how it is before the other side is cooked as well.
- Slowly slide the tortilla back into the frying pan and let the other side cook on a medium flame for an additional 6-8 minutes. If you like your tortilla fully cooked, you can let it cook a little bit more before taking it off the pan.
- Flip the tortilla again but on a clean plate this time. Let it cool down for 10 minutes before devouring, as the recipe tastes a whole lot better at room temperature.
Nutrition Facts : Calories 344 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 372 milligrams cholesterol, Fat 13 grams fat, Fiber 4 grams fiber, Protein 17 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 305 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
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 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 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.
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
More about "tortilla espanola spanish tortilla food"
SPANISH TORTILLA - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
3.3/5 (18)Total Time 20 minsCategory AppetizerCalories 101 per serving
- In a frying pan, add two tablespoons of oil and fry the potatoes and onion until tender. Add the garlic, fry for a further 30 seconds and remove from the heat.
- Transfer the fried potatoes, onion and garlic on a plate lined with kitchen towl so they can cool slightly.
SPANISH TORTILLA - HISTORY AND RECIPE - A FAMILY RECIPE ...
From andaspain.com
Estimated Reading Time 4 mins
LEARN ALL ABOUT SPANISH TORTILLAS (TORTILLAS ESPANOLAS)
SPANISH TORTILLA (TORTILLA ESPAñOLA) - TAVOLA TALK
From tavolatalk.com
Servings 2Total Time 1 hr 10 mins
- Spread a layer of potato slices in a medium saucepan or skillet, followed by a layer of onions. Sprinkle with a little salt. Continue layers until potato and onion are used. Pour olive oil over vegetables, pressing gently to make sure vegetables are submerged.
- Bring mixture to a gentle simmer. Cook until potato and onion are fork tender, about 25 minutes. Cool mixture until warm. Strain oil through a strainer into a bowl. Turn vegetables into a second bowl and gently mix with beaten eggs. Push vegetables down into egg mixture with a spatula and let stand for 15 minutes.
- Pour 1 tablespoon of reserved olive oil into a cast-iron skillet 6 inches in diameter.** Heat over medium heat. Spoon half of egg mixture (about 1 cup) into skillet. Cook for 6 to 8 minutes, pressing down with a spatula to help mixture brown and running a fork around tortilla edges to prevent sticking and form a nice edge.
- Lift tortilla gently to check bottom. Once browned and the top is mostly set, run a fork around entire outer edge and gently shake skillet to loosen tortilla. Cover skillet with a plate and invert tortilla onto plate. Slide tortilla back into pan to brown on other side. Using a fork, tuck in tortilla edges to make a smooth edge. Remove from heat. Invert or slide onto a plate and let cool for about 10 minutes.
SPANISH TORTILLA (TORTILLA ESPAñOLA) - A COUPLE COOKS
From acouplecooks.com
Reviews 2Servings 6Cuisine SpanishCategory Main Dish
- Peel and slice the potatoes into 1/4-inch slices (a mandoline is handy if you have it, but not required).
- Place the potatoes in a large colander set over a large bowl or in the sink. Sprinkle with 2 teaspoons of the salt and toss to coat. Let sit for 15 minutes. Pat dry with paper towels. While the potatoes sit, dice the onion.
- In a 10-inch non-stick or cast iron skillet***, heat 1 1/2 cups of the olive oil over medium-high heat. Place the potatoes in the hot oil and cook, turning occasionally, until browned and tender, 10 to 14 minutes.
TORTILLA ESPAñOLA WITH SWEET RED PEPPERS ... - FOOD BY MARS
From foodbymars.com
5/5 (1)Category Breakfast, BrunchCuisine SpanishTotal Time 30 mins
- Peel potatoes and slice thinly, preferably using a mandolin or slicer to a medium thickness. Make them all the same size to cook evenly.
- Line a baking sheet with parchment paper and drizzle a little olive oil on top (approx. 1 Tbsp). Add potatoes in as close to a single layer as you can get it and toss in the olive oil. Sprinkle with sea salt and bake in the oven on a middle rack, for 15-20 minutes until cooked (but not crispy).
- In the meantime, slice shallots and peppers into small rings of even sizing. Remove seeds and stem from peppers and discard.
SPANISH TORTILLA (TORTILLA ESPAñOLA) - ROOTS AND RADISHES
From rootsandradishes.com
Cuisine SpanishCategory LunchServings 6Total Time 55 mins
- Heat 2 tbsp of the olive in a skillet over medium-high heat. Meanwhile, combine onions and potatoes into a bowl to mix, then place them into the sauté pan. Cover, reduce heat and cook until potatoes can be easily pierced with a fork (about 25 minutes), but are not browned. If you choose to stir once or twice throughout, do so carefully to keep the potatoes in tact. Once cooked, transfer onions and potatoes to a large bowl.
- In a separate large bowl, whisk eggs together with salt and pepper. Pour eggs over onions and potatoes and stir a couple times to combine.
- Heat remaining 2 tbsp olive oil in the same skillet over medium-high heat. Transfer the egg and potato mixture to the skillet and very gently stir with a spatula for 1-2 minutes (almost like you're just pushing things around) until the eggs just start to set. Spread the mixture out so it sits in the skillet evenly.
- Reduce heat to medium-low and cook until the eggs are almost set, shaking the pan occasionally to keep the tortilla loose (about 15-20 minutes). When the eggs are just set (mostly cooked through except for maybe a little liquid at the top), run a rubber spatula around the outside of the tortilla to help loosen it. Gently slide the tortilla out onto a dinner plate, pan-side down (the part that wasn't touching the pan before should be facing up). Carefully flip the tortilla back into the skillet and cook for two more minutes.*
TORTILLA ESPAñOLA (SPANISH EGG AND POTATO OMELETTE) RECIPE
From seriouseats.com
Ratings 6Calories 441 per servingCategory Appetizers And Hors D'oeuvres, Snacks
- Salt Your Eggs. This is not the first step you'll see in most tortilla española recipes, but there's a good reason to change that.
- Cook Your Potatoes and, Yes, Onions. Next, peel and slice the potatoes and onions thinly. I like Yukon Golds for their smoother, less starchy texture, but you can use russets, too.
- Froth Eggs, Then Mix in Potato and Onion. I give the eggs one final vigorous beating to froth them up, which helps create an airier tortilla later, and then mix the potato and egg in.
- Cook, Shake, Swirl. When the oil in the skillet is hot, I scrape the egg mixture in, shaking and swirling the pan to keep the tortilla in motion.
- Form and Flip. As soon as the egg is noticeably thicker, I take a spatula and push it in all around the sides. The idea is to start giving the tortilla its characteristic puck-like shape.
9 TERRIFIC RECIPES FOR TORTILLA (THE SPANISH ... - FOOD & WINE
From foodandwine.com
Estimated Reading Time 5 mins
- Tortilla Española. Tortilla española exists in almost every corner of Spain: as a tapa in fancy city restaurants; as a filling for bocadillos (sandwiches) at gas-station cafés; as a main course served on worn metal plates in home kitchens.
- Mushroom Tortilla. This Spanish mushroom omelet from chef José Andrés is supersimple and a great make-ahead dish for brunch.
- Tortilla Scramble with Salsa. Toasted tortilla chips add a rich flavor to this dish and stay crisp in the scrambled eggs.
- Brussels Sprout Tortilla. This easy tortilla from F&W's Kay Chun gets a nice flavor from a bit of pimentón (smoked paprika) stirred into the eggs before baking.
- Ham and Potato Chip Tortilla. Adding jalapeño potato chips to a simple egg tortilla gives it a salty, spicy zing. Serve extra chips on the side.
- Chilean Chorizo and Herb Tortilla. This delicious tortilla is made with spicy chorizo sausage, parsley, cilantro and sweet caramelized onion.
- Butternut Squash and Chorizo Tortilla. This quick and easy omelet is the perfect early fall brunch. hd-201402-r-butternut-squash-and-chorizo-tortilla.jpg.
- Layered Eggplant, Zucchini and Spinach Tortilla. Every Spanish housewife has her recipe for this tortilla cake served with a creamy tomato béchamel sauce.
- Pea Tortilla with Mint and Yogurt. This lovely tortilla is delicious served warm or at room temperature. Similar to a frittata, this fantastic dish features fresh spring ingredients like sweet peas and mint.
SPANISH OMELETTE (TORTILLA ESPAñOLA) - THAT SPICY CHICK
From thatspicychick.com
5/5 (3)Total Time 30 minsCategory Breakfast And BrunchCalories 182 per serving
- Crack the eggs into a large mixing bowl. Season with 1.5 TSP kosher salt, freshly cracked black pepper, ground cayenne, and add the chopped green chilies (if using). Beat until well combined, then set aside.
- In a 24cm / 10-inch nonstick frying pan or skillet, heat the extra virgin olive oil over medium-high heat. Once hot, add the potatoes and onion and season with the remaining ½ TSP of kosher salt. Fry for 6-8 minutes, stirring occasionally with a silicone/rubber spatula, until the potatoes and onions have softened. Switch of the heat. Place a fine mesh strainer above a large bowl and tip the potatoes and onions into it. Drain well and reserve the oil.
- Add 3 tablespoons of the reserved oil to the frying pan and heat over medium-high heat. (If there isn’t enough reserved oil, you can add more to the pan if needed) Pour in the eggs, potatoes, and onion mixture and spread in an even layer. Cook for 3-4 minutes, lowering the heat as needed to prevent the bottom of the tortilla from burning. Shake the pan by the handle vigorously as it cooks to help the tortilla set smoothly. The edges will start to curl up and form a puck like shape.
TORTILLA ESPAñOLA RECIPE - STEVEN RAICHLEN | FOOD & WINE
From foodandwine.com
Servings 6-8
- In a large saucepan, cover the potatoes with cold water, add 1 teaspoon of salt and bring to a boil over high heat. Reduce the heat to moderate and simmer until the potatoes are just tender, about 7 minutes. Drain the potatoes and rinse under cold running water to stop the cooking; drain again. Spread the potato slices on paper towels and pat dry.
- Preheat the oven to 400°. In a heavy 12-inch ovenproof skillet, heat 2 tablespoons of the oil. Add the onions and cook over moderate heat, stirring often, until golden brown, 10 to 15 minutes.
- In a large bowl, lightly beat the eggs. Gently stir in the potatoes and onions and season generously with salt and pepper.
- Heat the remaining 2 tablespoons of oil in the skillet. Add the egg mixture and cook over moderate heat undisturbed until the bottom of the tortilla is lightly browned, about 2 minutes. Transfer the skillet to the oven and bake the tortilla for about 20 minutes, or until the eggs are set and the potatoes are very tender. Remove from the oven and let cool for 5 minutes.
SPANISH TORTILLA (TORTILLA ESPAñOLA) - CAROLINE'S COOKING
From carolinescooking.com
Ratings 1Calories 347 per servingCategory Lunch, Tapas/Mezze
- Peel the potato/rutabaga and onion. Cut the potato/rutabaga in to relatively thin disks - this is probably easiest if you cut chunks around 1in/2.5cm square or a bit smaller then slice them around 1/8in/3mm thick. Peel and dice the onion.
- Heat the oil in a small skillet/frying pan over a medium heat then add the potato/rutabaga and onion. Cook, stirring regularly to move the bottom pieces to the top and prevent browning for around 20min, until the potato/rutabaga slices are soft to the knifepoint.
- Beat the eggs in a medium bowl and season with salt and pepper. Add the cooked potato/rutabaga and onion and mix through.
- Add a little more oil to the skillet if it is dry then tip in the egg mixture and cook over a medium-low heat until you can see it has cooked round the outside and is fairly set in the middle. Heat the broiler/grill and put the pan under until the top is fully set - you aren't looking for it to brown too much, just set the egg.
A HISTORY OF THE TORTILLA ESPAñOLA AND ITS USE IN SPAIN ...
From queensofiaspanishinstitute.org
Author Ines Ortega
5 TORTILLA ESPAñOLA RECIPES, A SPANISH OMELETTE FOR ANY ...
From blog.amigofoods.com
Estimated Reading Time 6 mins
TORTILLA ESPAñOLA (SPANISH TORTILLA) | THE DOMESTIC MAN
From thedomesticman.com
Servings 4Total Time 45 minsEstimated Reading Time 2 mins
SPANISH TORTILLA HISTORY: TALES OF SPAIN’S NATIONAL DISH ...
From foodicles.com
Estimated Reading Time 3 mins
SPANISH TORTILLA | SPANISH RESTAURANT & PAELLA BAR IN NYC ...
From socarratnyc.com
Estimated Reading Time 4 mins
TORTILLA ESPAñOLA RECIPE - GOOP
From goop.com
Servings 4Category Breakfast Recipes
SPANISH CHEF PENELOPE CASAS’ RECIPE FOR TORTILLA ESPAñOLA
From explorepartsunknown.com
Author Penelope CasasEstimated Reading Time 2 mins
TORTILLA ESPAñOLA - SPANISH TORTILLA - ADáN MEDRANO
From adanmedrano.com
Estimated Reading Time 2 mins
SPANISH TORTILLA - FOOD THAT WE EAT
From foodthatweeat.com
Cuisine SpanishEstimated Reading Time 2 minsCategory Main Course, Side DishCalories 99 per serving
TORTILLA ESPAñOLA - A SIMPLY DELICIOUS SPANISH DISH - PALM ...
From palmandvine.com
Cuisine SpanishCategory AppetizerServings 4Estimated Reading Time 7 mins
HOW TO MAKE TORTILLA ESPAñOLA (SPANISH POTATO OMELETTE ...
From trissalicious.com
Estimated Reading Time 8 mins
TORTILLA ESPAñOLA TIPS: AUTHENTIC SPANISH FOOD - THE ...
From thegringoguides.com
Estimated Reading Time 3 mins
SPANISH TORTILLA – TORTILLA ESPAñOLA - THE SPANISH RADISH
From thespanishradish.com
WHAT TO GIVE WITH SPANISH TORTILLA? - FOOD NEWS
From foodnewsnews.com
RECIPE: TORTILLA ESPAñOLA - FOOD NEWS
From foodnewsnews.com
SPANISH OMELETTE (TORTILLA ESPAñOLA) | KITCHN
From thekitchn.com
SPANISH TORTILLA (TORTILLA ESPANOLA) WITH SALSA ROMESCO ...
From fieryfoodscentral.com
TORTILLA ESPANOLA (SPANISH TORTILLA) ~ FOOD GENERALIST
From foodgeneralist.blogspot.com
TRADITIONAL SPANISH TORTILLA (TORTILLA ESPAñOLA) — ROCKIN ...
From rockinmealss.com
SPANISH TORTILLA RECIPE | SPANISH-FOOD.ORG
From spanish-food.org
HOW TO MAKE SPANISH TORTILLAS - MONTALVOSPIRITS
From montalvospirits.com
WHAT TO SERVE WITH SPANISH OMELETTE
From blinkfoundation.org
TORTILLA ESPAñOLA - NIDO WINE SHOP AND MARKET
From nido-market-at-mola.shoplightspeed.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