SPANISH TORTILLA
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Bring a large pot of water to a boil over medium heat. Add the potato slices and cook until they are just tender. Drain and reserve.
- Meanwhile, in a medium nonstick saute pan, heat the olive oil and add the onions. Season with salt and black pepper, to taste, and cook the onions until they are soft and starting to caramelize, about 5 minutes. Drop in the sliced chorizo and the garlic and cook until the sausage starts to brown. Remove the pan from heat.
- In a large bowl, beat the eggs until they are light yellow in color. Stir in the milk, green onions, and Cheddar and combine until incorporated. Adjust the seasonings with salt and black pepper. Add the chorizo mixture and potatoes to the bowl and stir gently. Return the entire mixture back to the saute pan. Put the pan in the oven and bake until the eggs set, about 15 minutes. Remove from the oven and let the tortilla rest in the pan 10 minutes before inverting it. Using a large clean plate as an aid, flip the tortilla over and slide it out onto a large cutting board. Slice the tortilla into wedges and arrange on serving dishes. Serve it warm or at room temperature.
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
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
More about "spanish egg tortilla with charred peppers goat cheese potatoes and caramelized onions with parsley salad in sherry vinaigrette recipes"
TORTILLA ESPANOLA - AUTHENTIC SPANISH TORTILLA RECIPE
From savoryexperiments.com
HOW TO MAKE A SPANISH TORTILLA - COOKING FOR KEEPS
From cookingforkeeps.com
SPANISH TORTILLA RECIPE | TORTILLA ESPAñOLA (SPANISH …
From themediterraneandish.com
TORTILLA ESPAñOLA (SPANISH EGG AND POTATO OMELETTE) …
From seriouseats.com
SPANISH TORTILLA RECIPE | JAMIE OLIVER EGG RECIPES
From jamieoliver.com
BEST SPANISH TORTILLA RECIPE (TORTILLA DE PATATAS)
From spanishsabores.com
TORTILLA EGGS - FRIED TORTILLA EGG AND CHEESE BREAKFAST …
From howsweeteats.com
SPANISH TORTILLA - CTV
From more.ctv.ca
SPANISH EGG TORTILLA | HOT OFF THE GRILL WITH BOBBY FLAY
From foodnetwork.com
SPANISH EGG TORTILLA WITH CHARRED PEPPERS, GOAT CHEESE, POTATOES …
From foodnetwork.cel30.sni.foodnetwork.com
SPANISH TORTILLA WITH CHARRED RED PEPPERS - CANADA'S FOOD ISLAND
From canadasfoodisland.ca
BEST SPANISH EGG TORTILLA WITH CHARRED PEPPERS GOAT CHEESE …
From alicerecipes.com
SPANISH EGG TORTILLA WITH CHARRED PEPPERS, GOAT CHEESE, POTATOES …
From recipenet.org
SPANISH EGG TORTILLA WITH CHARRED PEPPERS, GOAT CHEESE RECIPE
From cookeatshare.com
TORTILLA ESPAñOLA RECIPE (SPANISH TORTILLA)
From simplyrecipes.com
SPANISH EGG TORTILLA WITH CHARRED PEPPERS, GOAT CHEESE, POTATOES …
From foodnetwork.cel29.sni.foodnetwork.com
You'll also love