SPANISH TORTILLA WITH TOMATO-PEPPER SALAD
A Spanish potato tortilla is an egg dish unlike any other. It doesn't resemble the French omelet, which is loose and wobbly. Nor is quite like an Italian frittata, which is puffy and custardy. Instead, a tortilla is a solid cake with just enough egg to bind the soft, sliced potatoes. The first step to making it is to gently cook sliced potatoes and onions in plenty of olive oil. And plenty means at least a cup, or maybe two. It sounds like a lot but most of it stays in the pan (and you can reuse it). Other than adding great flavor, the oil turns the potatoes velvety and luscious. Just make sure the heat is low enough so the potatoes and onions cook but don't brown very much, though a few darkened spots are okay. In Spain, a tortilla is a tapas staple nibbles with drinks. But it's also delightful for brunch, dinner or lunch, served either warm or at room temperature.
Provided by Melissa Clark
Categories breakfast, brunch, dinner, lunch, appetizer, main course, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Peel potatoes and halve them lengthwise. Thinly slice them crosswise. Pat potatoes dry with a dish towel or paper towels. Toss potatoes with onion, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper.
- Place a large skillet over medium heat and warm through. Add oil, then add potatoes and onion. (You need enough oil to almost cover the potatoes, so adjust amount according to your pan size.) Cook until potatoes are just tender enough to cut with a fork, 10 to 15 minutes, adjusting heat so vegetables do not burn or take on too much color. Using a slotted spoon, transfer potatoes and onions to a colander set over a bowl and let cool. Reserve 3 1/2 tablespoons oil from the skillet to use for finishing the recipe. (You can reuse the rest of the remaining oil, too; store it in the refrigerator.)
- Heat oven to 375 degrees. Heat 2 tablespoons of the reserved oil in an oven-safe 8- to 9-inch nonstick skillet over medium-low heat. In a large bowl, whisk eggs and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir potato mixture into eggs. Pour mixture into pan and use a spatula to flatten out surface. Cook, using spatula to occasionally loosen eggs from edges of pan, until top is almost set, with just a small amount of liquid remaining, about 5 minutes. Transfer to oven and cook until top is just set, 5 to 7 minutes longer. Slide tortilla onto a plate.
- In a large bowl, toss together tomato, pepper, scallion, garlic and remaining 1 1/2 tablespoons oil. Season with salt and pepper. Top tortilla with salad and serve warm or at room temperature.
Nutrition Facts : @context http, Calories 929, UnsaturatedFat 72 grams, Carbohydrate 25 grams, Fat 88 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 14 grams, Sodium 870 milligrams, Sugar 4 grams, TransFat 0 grams
SPANISH TORTILLA WITH BELL PEPPER
In Spain, tortilla refers to a hearty egg-and-potato dish that's eaten warm or cold any time of day. Red bell pepper gives this version another layer of flavor.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 45m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. In a medium ovenproof nonstick skillet, heat oil over medium. Add potatoes, bell pepper, and onion; season with salt and pepper (skillet will be very full). Cover, and cook, stirring occasionally, until potatoes are crisp-tender, 14 to 16 minutes. Uncover, and cook off excess liquid, 1 to 2 minutes.
- In a bowl, whisk together eggs, parsley, hot sauce, 1/2 teaspoon salt, and teaspoon pepper. Pour egg mixture over vegetables in skillet, and stir to distribute evenly. With the back of a spatula, press down on vegetables so they lay flat and are submerged.
- Bake until tortilla is set, 12 to 16 minutes. To unmold, run a rubber spatula around edge of skillet to release tortilla; invert onto a serving plate. Drizzle tortilla with oil; garnish with parsley.
Nutrition Facts : Calories 270 g, Fat 14 g, Fiber 3 g, Protein 16 g
POTATOES AND PEPPERS
This dish is a classic: Easy, filling, and very tasty! I served it as a side with grilled shrimp and corn on the cob and it was a huge hit. Would also be good at breakfast instead of hash browns.
Provided by littlehemmy
Categories Side Dish Potato Side Dish Recipes
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oil in a large frying pan over medium-high heat. Fry the potatoes for 5 minutes, then add the peppers and onions. Season with salt and pepper. Cook for at least 15 minutes, turning potatoes frequently, or until potatoes start to look mushy.
Nutrition Facts : Calories 389.2 calories, Carbohydrate 53.5 g, Fat 18.4 g, Fiber 5.2 g, Protein 5.2 g, SaturatedFat 2.6 g, Sodium 13.9 mg, Sugar 7.3 g
PEPPER AND POTATO TORTILLA
"Traditionally a Spanish dish, tortilla is best eaten cold in chunky wedges and makes an ideal picnic food." This comes via 500 All Time Great Recipes. We love this! Notice how I have not included the cooling time for the potatoes. I have, also, used leftover potatoes for this. This will serve 2 for main dish, or 4 if with some other sides.
Provided by WiGal
Categories Spanish
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Do not peel the potatoes, but wash them well.
- Parboil them for about 20 minutes, then drain and, and when they are cool enough to handle, slice them thickly.
- Switch on the broiler so that it warms up while you prepare the rest of the dish.
- In a large nonstick frying pan, heat the oil and fry the onion, garlic and peppers over a moderate heat for 5 minutes until softened.
- Add the potatoes and continue frying, stirring from time to time until the potatoes are completely cooked and the vegetables are soft.
- Add a little extra oil if the pan seems rather too dry.
- Pour in half the beaten eggs, then sprinkle over half the grated Cheddar cheese, then the rest of the egg.
- Season with salt and pepper and finish with a layer of cheese.
- Continue to cook over a low heat, without stirring, half covering the pan with a lid to help set the eggs.
- When the mixture is firm, flash the pan under the hot broiler to seal the top just lightly.
- Leave the tortilla in the pan to cool.
- This helps it firm up further and makes it easier to turn out.
- Cut into generous wedges to serve.
Nutrition Facts : Calories 398.4, Fat 23.6, SaturatedFat 9.3, Cholesterol 308.7, Sodium 292.6, Carbohydrate 27.1, Fiber 4.3, Sugar 5.4, Protein 19.7
MUSHROOM AND ROASTED RED PEPPER TORTILLA
Categories Egg Mushroom Pepper Potato Breakfast Brunch Broil Sauté Vegetarian Quick & Easy Lunch Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Heat 1/4 cup oil in large ovenproof skillet over medium heat. Add potatoes; simmer in oil 3 minutes. Add onion; sauté until potatoes and onion are almost soft, about 5 minutes. Add mushrooms; sauté until vegetables are soft, about 7 minutes. Add red peppers; sauté 4 minutes. Using slotted spoon, transfer vegetables to large bowl. Cool slightly. Wipe out skillet.
- Preheat broiler. Stir eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper into vegetables. Heat 1/4 cup oil in same skillet over medium-high heat. Add egg mixture; cook without stirring until just beginning to brown on bottom, about 3 minutes. Cover skillet; cook until eggs are cooked through, about 3 minutes. Uncover and broil until top is brown, about 3 minutes.
- Slide spatula around edges and under tortilla to loosen. Slide tortilla onto large plate. Serve warm or at room temperature.
SPANISH TORTILLA WITH ROASTED RED PEPPERS AND PEAS (COOK'S ILLUS
A twist on a Spanish classic. Serve at room temperature with olives, pickles, and garlic mayonnaise, such as Recipe #256103, for a tasty appetizer. For a main course, serve with a green salad.
Provided by threeovens
Categories Spanish
Time 50m
Yield 1 tortilla, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, toss together 4 tablespoons oil, potatoes, onion, 1/2 teaspoon salt, and pepper until potatoes are well coated.
- In a 10 inch skillet, heat 2 tablespoons oil over medium high heat.
- Reduce heat to medium low and add potato mixture to skillet; reserve bowl.
- Cover and cook, stirring occasionally, until potatoes are tender, about 25 minutes.
- Meanwhile, in reserved bowl, whisk together eggs and 1/2 teaspoon salt until combined.
- Remove skillet from heat and scrape contents into eggs and fold until combined.
- Return skillet to stove and raise heat to medium high; heat 1 teaspoon just to smoke point.
- Add potato-egg mixture to skillet and cook, while shaking and folding mixture for 15 seconds; smooth top of mixture.
- Reduce heat to medium, cover and cook, gently shaking pan, until bottom is golden brown and top is set, about 2 minutes.
- Loosen tortilla from pan and slide onto a plate; place another plat over top and flip; slide tortilla back into skillet.
- Cook until second side is golden brown, about 2 minutes.
- Let cool at least 15 minutes and cut into wedges to serve.
Nutrition Facts : Calories 508.8, Fat 31.6, SaturatedFat 6.1, Cholesterol 423, Sodium 988.9, Carbohydrate 40, Fiber 4.3, Sugar 4, Protein 17
FETA & PEPPER TORTILLA
Learn to cook with this vegetarian tortilla recipe everyone will enjoy
Provided by Good Food team
Categories Buffet, Lunch, Main course, Side dish, Snack, Starter, Supper
Time 50m
Number Of Ingredients 5
Steps:
- Heat the grill to highest setting. Put the peppers on a baking tray and place about 5cm away from the element. Cook for 10-15 mins, turning with tongs every time a side becomes charred, until the peppers are black all over. Tip into a bowl and cover until cool. Peel off the skin with your fingers, then tear the peppers in half, scrape away the seeds with a knife and discard the stem. Cut into thick strips and set aside.
- Peel the potatoes and thinly slice into discs. Put half the oil and all the potatoes in a large, non-stick frying pan and place on a very low heat. Cook the potatoes very gently for 10-15 mins so they are just sizzling quietly. Use a wooden spatula to turn them occasionally while they are cooking. The potatoes are ready when they are tender and starting to break up. Set the potatoes aside.
- Crack the eggs into a bowl, season, then whisk together until the whites and yolks have mixed. Tip potatoes and peppers into the eggs and stir. Put the pan on a low heat with the remaining oil. Pour in the egg mixture and cook gently for about 5 mins, using a wooden spatula to ripple the cooked egg from the outside into the middle. Remove from the heat.
- Crumble the feta over the tortilla and place the pan under the grill. Cook for 4-5 mins until the top no longer wobbles and the cheese has browned. leave the tortilla to relax for a few mins, then use the spatula to lift it onto a board. Cut into wedges and serve.
Nutrition Facts : Calories 354 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 21 grams protein, Sodium 1.36 milligram of sodium
More about "pepper and potato tortilla recipes"
POTATO AND RED PEPPER TORTILLA - JOANNE EATS WELL WITH …
From joanne-eatswellwithothers.com
POTATO TORTILLA WITH PEPPER AND TOMATO - FINE DINING LOVERS
From finedininglovers.com
SPANISH POTATO AND PEPPER TORTILLA RECIPE - LOS …
From latimes.com
POTATO TORTILLA WITH PEPPERS - BIG GREEN EGG
From biggreenegg.eu
Servings 8Category Side Dish, Snack
- Wash the potatoes (do not peel them) and bring to the boil in a pan with lightly-salted water. Boil the potatoes for approximately 10 minutes until nearly done. Drain and leave to cool.
- Ignite the charcoal in the Big Green Egg, place the Stainless Steel Grid and heat to a temperature of 170 °C. Line the Round Drip Pan with parchment paper. Remove the stem and the seeds from the pepper and cut the flesh into small cubes. Pull off the thyme leaves and chop finely. Remove the peel from the potatoes, cut them in ½ cm thick slices and place them in a bowl with the pepper cubes and thyme. Peel the shallot, cut very finely and beat the eggs in a mixing bowl. Pour over the potato mixture, add salt and pepper to taste and carefully mix. Evenly distribute the mixture over the lined Drip Pan. Place the Drip Pan on the grid of the EGG, close the lid and bake the tortilla for about 15 minutes until golden brown and done. Remove the Drip Pan from the EGG and allow the tortilla to cool for a little while. Lift it from the Drip Pan using the parchment paper. Serve the tortilla warm or leave it to cool and serve cold, as a cold tortilla tastes great as well!
BELL PEPPER-POTATO TORTILLA RECIPE | EAT SMARTER USA
From eatsmarter.com
5/5 (1)Servings 1Cuisine European, SpanishTotal Time 1 hr 35 mins
TORTILLA ESPAñOLA WITH POTATOES AND RED PEPPERS
From forksoverknives.com
4/5 (2)Total Time 1 hr 15 minsEstimated Reading Time 2 mins
POTATO TORTILLA WITH PEPPERS – JUDITH FINLAYSON
From judithfinlayson.com
POTATO AND RED PEPPER TORTILLA - COMPLETERECIPES.COM
From completerecipes.com
BASQUE BACON, RED PEPPER AND POTATO TORTILLA - GIRL COOKS WORLD
From girlcooksworld.com
POTATO, BACON AND PEPPER TORTILLA RECIPE | EAT SMARTER USA
From eatsmarter.com
VEGAN SWEET POTATO TORTILLA WITH ROASTED RED PEPPERS
From seasonalspuds.com
CHORIZO TORTILLA | CHORIZO RECIPES | TESCO REAL FOOD
From realfood.tesco.com
SPANISH POTATO & SPINACH TORTILLA & RED PEPPER SAUCE RECIPE
From myrecipes.com
SPANISH-STYLE POTATO & EGG TORTILLA WITH ROASTED PEPPER AIOLI
From makegoodfood.ca
PEPPER AND POTATO TORTILLA RECIPE - FOOD.COM | RECIPE | RECIPES ...
From pinterest.ca
POTATO TORTILLA WITH PEPPERS AND … – LICENSE IMAGES – 294776 …
From stockfood.ro
PEPPER, POTATO AND GOAT’S CHEESE TORTILLA | FOOD AND TRAVEL MAGAZINE
From foodandtravel.com
SWEET POTATO TORTILLA RECIPE WITH PEPPER SAUCE | OLIVEMAGAZINE
From olivemagazine.com
POTATO AND PEPPER TORTILLA - BOSSKITCHEN.COM
From bosskitchen.com
PEPPER AND POTATO TORTILLA | BIGOVEN | RECIPES, STUFFED PEPPERS, …
From pinterest.co.uk
POTATO TORTILLA PEPPER - RECIPES - PAGE 5 | COOKS.COM
From cooks.com
SPANISH TORTILLA WITH BELL PEPPERS & POTATOES | NEW ENTRY …
From nesfp.org
ROASTED PEPPER TORTILLA | BRUNCH RECIPES | WOMAN & HOME
From womanandhome.com
PEPPER AND POTATO TORTILLA | STUFFED PEPPERS, VEGETARIAN COOKING, …
From pinterest.com
PEPPER AND POTATO TORTILLA RECIPE - FOOD.COM | RECIPES, STUFFED …
From pinterest.co.uk
POTATO AND RED PEPPER TORTILLA | EASY VEGETARIAN RECIPES
From redonline.co.uk
PEPPER AND POTATO TORTILLA - PLAIN.RECIPES
From plain.recipes
SAM AND SAM CLARK'S RED PEPPER TORTILLA – RECIPE | SPANISH FOOD …
From theguardian.com
BASQUE POTATO AND PEPPER TORTILLA WITH HAM AND CHEESE
From saveur.com
SPANISH TORTILLA WITH CHARRED RED PEPPERS - CANADA'S FOOD ISLAND
From canadasfoodisland.ca
POTATO TORTILLA PEPPER - RECIPES - PAGE 6 | COOKS.COM
From cooks.com
#60-minutes-or-less #time-to-make #course #cuisine #preparation #occasion #main-dish #spanish #european #picnic #vegetarian #dietary #low-sodium #low-carb #brown-bag #low-in-something #to-go
You'll also love