Tortilla Espanola Food

TORTILLA ESPANOLA (SPANISH TORTILLA)

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.

TORTILLA ESPANOLA

Steps:

• Heat oven to 325 degrees F.
• In a large oven-proof saute pan on medium high, add 1-tablespoon olive oil. Saute the onion and garlic until golden and add directly to the beaten eggs in the bowl.
• In the same pan, still on medium high heat, add 1-tablespoon olive oil, add potatoes, and saute until golden. Season with salt and pepper, add directly to the egg and onion mixture.
• In the same pan heat 1-tablespoon olive oil, add artichokes, toss in the pan until golden, and add to egg-onion-potato mixture. Sprinkle the herbs, lemon zest, salt, and pepper on top of the egg mixture.
• In the same pan, heat 1-teaspoon oil on low heat. Add 1/2 of egg mixture. Top with 1/2 of grated cheese. Add the rest of the egg mixture and the rest of the cheese. Cook until just set, and place gently in the oven until cooked through, about 25 minutes.
• Allow to stand at room temperature about 10 minutes. Place a large plate over the pan, flip the omelet onto the plate, and serve, garnished with the fresh herbs.

TORTILLA ESPANOLA: SPANISH OMELETTE

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)

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 OMELET)

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 WITH CHORIZO

Steps:

• Heat oil in a heavy 8-inch skillet over medium-low heat. Add potatoes and onion, and season with salt. Cover, and cook, stirring often, until potatoes are tender, about 12 minutes. Using a slotted spoon, transfer potatoes and onion to a bowl. Add chorizo to skillet, and cook, stirring occasionally, for 3 minutes. Transfer chorizo and pan drippings to potato-onion mixture. Reserve skillet.
• Add eggs to potato-onion mixture, and season with salt and pepper. Lightly coat skillet with more oil if needed, and heat over medium heat. Pour in egg mixture; stir to combine and press to flatten. Cook, running a flexible spatula around the edges occasionally, until edges set and center is slightly runny, 6 to 8 minutes.
• Place a plate, upside down, over skillet, and invert tortilla onto plate. Slide tortilla, cooked side up, back into skillet. Cook over low heat until completely set in the center, 3 to 6 minutes. Transfer to a serving plate, and let cool slightly before cutting into squares or wedges.

TORTILLA ESPANOLA

Steps:

• Place potatoes in a medium saucepan, cover with water by 2 inches, and add 1 tablespoon salt. Bring to a boil, then reduce heat and simmer, partially covered, until just tender, about 25 minutes. Drain. Let cool slightly, then peel with a paring knife. Cut into 1/2-inch-thick slices.
• Heat 3 tablespoons oil in a 10-inch nonstick skillet over medium. Add onion and 1 teaspoon salt; cook, stirring occasionally, until translucent, about 5 minutes. Add potatoes and cook, stirring, 5 minutes more. Transfer to a bowl. Let cool 5 minutes.
• Whisk eggs with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Add to potato mixture and let stand, stirring occasionally, 10 minutes.
• Clean skillet and add 2 tablespoons oil; heat over medium. Add egg-potato mixture; cook 2 minutes. Reduce heat to low; cook, pulling cooked egg away from sides with a rubber spatula to let raw egg flow underneath, until bottom is set and just pale golden, and top is almost set, 4 to 5 minutes more. Remove from heat.
• Place a heatproof plate (with a diameter larger than skillet's) upside-down over skillet. With hot pads, very carefully turn skillet and plate at the same time to invert tortilla onto plate. Add remaining 1 tablespoon oil to empty skillet; swirl to coat.
• Slide tortilla, uncooked-side down, back into skillet. (Tuck in any potatoes that slip out.) Cook over low heat, pressing down with spatula and tucking in edges to shape rounded sides, until cooked through, 4 to 6 minutes. Slide onto a cutting board. Let cool about 20 minutes, then serve, warm or at room temperature, cut into wedges.

TORTILLA ESPANOLA (SPANISH TORTILLA)

Steps:

• Heat olive oil in 10" skillet on medium high heat (until almost smoking).
• Add potatoes, onion and kosher salt.
• Turn gently until potatoes are all coated in oil. Reduce heat to medium and cover.
• Cook, turning frequently (and GENTLY) until potatoes are tender, about 12 minutes.
• Remove cover and cook 6 minutes, turning once after 3 minutes.
• Remove potatoes and onions with a slotted spoon into a heat proof bowl. Reserve up to 3 T oil from pan.
• In a separate bowl, beat eggs with pinch of salt. Combine with potato mixture.
• Clean 10" skillet and reheat reserved oil (adding additional oil so that there is 3 T oil in skillet) on med/high heat.
• Put egg mixture in pan. After 2 minutes reduce heat to medium - low. Cover.
• Cook until eggs begin to set, 4-6 minutes.
• Cover pan with large plate, flip tortilla and slide it back into the pan (the side that was facing up in the pan should now be facing down).
• Cook 4-6 minutes until eggs are fully set and golden brown.
• Flip again if necessary.
• Turn onto a plate and let it rest for 20 minutes before slicing and serving.

SPANISH TORTILLA

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.

TORTILLA ESPANOLA (TRADITIONAL SPANISH POTATO OMELETE).

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

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

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 ESPANOLA

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.

TORTILLA ESPAñOLA (SPANISH POTATO OMELETTE)

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).

TORTILLA ESPANOLA

Steps:

• In a large, heavy-bottomed (preferably non-stick) pot, heat the olive oil and vegetable oil until hot but not smoking. Add the potato slices, onion and about ½ teaspoon salt. Lift and turn the mixture frequently. The potatoes will soften as they boil in the oil but should not brown. Cook until the potatoes are soft (not mushy) and are easily cut with a knife.
• While the potatoes cook, crack the eggs into a large bowl and beat with ½ teaspoon salt until frothy.
• When potatoes are soft, remove the mixture with a slotted spoon to drain the oil and add to the beaten egg. Gently push down the mixture until it is submerged and let rest 15 minutes.
• Before cooking the tortilla in the skillet, make sure that you have a plate that is larger than the skillet! It may be easier to make 2 smaller tortillas than one large one. You will also need a lid for the skillet.
• In a non-stick (very important to use non-stick!) skillet, heat 1Tablespoon oil (you can use the leftover oil from the pot) until quite hot. Slide in the egg/potato mixture and push down to fill the skillet. Shake the pan, lower the heat to medium high and cover with a lid. Shake the pan to prevent sticking. When it starts to brown on the bottom (lift gently with fork to check), cover the skillet with a plate and flip the tortilla onto the plate (first flip is best done over the sink). Slide tortilla back into skillet and cook on the other side in the same manner. Lower heat to medium and continue to flip 4-5 more times until tortilla is cooked through - 15-20 minutes.
• Before serving, I press a paper towel onto both sides to absorb excess oil. Serve with sliced baguette.

TORTA - A SPANISH INFLUENCED BREAKFAST

Steps:

• Slice potatoes thinly.
• Add olive oil to a deep 10" frying pan, add potatoes, chopped garlic, and red or white chopped onions.
• Make sure there is enough oil to cover potatoes.
• Saute uncovered until the potatoes are soft, but not brown.
• Drain oil.
• Save a couple tablespoons, discard the rest.
• A little before the potatoes are cooked, mix the eggs and milk.
• When potatoes are cooked and drained, add them to the eggs and milk mixture.
• Let sit for 10-15 minutes.
• Season mixture with a bit of salt and lots of black pepper.
• Heat a 10" non-stick frying and add the two tablespoons of olive oil.
• Add the potato and egg mixture and cook on low heat until the egg is set (fork will come out clean if inserted).
• Flip the tortilla using the lid of a large pan: Place lid over the frying pan; turn pan over; slide the tortilla cooked side up back onto the frying pan to finish cooking, just a couple of minutes longer.
• Remove from heat and let tortilla rest for 15 minutes before serving.
• May be served warm or at room temperature.
• Serve in pie like slices or cut into cubes if serving it to a larger crowd.
• Note: rather than flipping the tortilla you can cook on top of the stove until the egg is set on the bottom and then transfer the pan to a 400 degree oven to finish.