SPANISH TORTILLA BITES WITH WINTER GREENS AND GARLIC
Provided by Lauryn Tyrell
Categories Garlic Appetizer Christmas Tortillas Sugar Conscious Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 36 pieces
Number Of Ingredients 14
Steps:
- In a 12- to 14-inch non-stick skillet over medium heat, heat 1 tablespoon oil. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the greens and cook, tossing occasionally, until wilted and softened, about 5 minutes. Transfer to a large bowl and set aside.
- Wipe out the skillet and heat 2 cups oil over medium heat until a potato added to the oil sizzles gently. Add half the potatoes and onion to the pan. Cook, stirring occasionally, until the potatoes are soft but not browned, 15 to 20 minutes. Remove potato mixture with a slotted spoon and transfer to the bowl with the greens. Repeat with remaining potato mixture, reserving oil. Season potato mixture with 1 1/2 tablespoons salt and a few grinds of pepper. Add the eggs and stir carefully to combine, keeping the potatoes intact.
- In the same skillet over medium-high heat, add 1/4 cup reserved oil and swirl to coat. When the pan is hot, add the egg mixture and reduce the heat to low. Give it a shake and gently agitate the eggs in the middle of the pan with a spatula. As the tortilla sets, occasionally shake the pan and run the spatula along the rim to keep the tortilla from sticking. Cook until the eggs are almost set, 25 to 35 minutes.
- Meanwhile, make the pimentón aioli. In a small bowl, stir together mayonnaise, pimentón, Tabsaco, and garlic. Refrigerate until ready to use.
- When you can easily lift the side of the tortilla up with the spatula and see underneath, it is ready to flip. Place a plate, platter, or inverted or rimless baking sheet larger than the skillet on top of the tortilla in the skillet, then flip the skillet over so the tortilla transfers onto the plate. Slide the tortilla back into the skillet and add any runny egg that was left on the plate. Continue to cook until tortilla is light golden on the underside, pushing the edges under to give it a nice round shape, 5 to 7 minutes more.
- Flip tortilla onto a wire rack to cool. To serve, thinly slice around the perimeter to square off the sides (save those for a cook's treat). Cut the tortilla in 6 equal rows lengthwise and widthwise to make 36 bites. Serve tortilla with aioli for dipping.
- DO AHEAD: The tortilla can be made 3 days in advance, kept whole, wrapped tightly in plastic, and refrigerated. The aioli can be made 3 days in advance and refrigerated.
EASY SPANISH TORTILLA ESPANOLA
Tortilla Espanola is a king among Spanish tapas, but can be pricey - the potatoes are usually cooked in a vat of olive oil. But we cut down on costs (and prep time) with a genius substitute: potato chips.
Provided by Food Network Kitchen
Categories appetizer
Time 55m
Yield 6 to 12 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Heat 2 tablespoons of olive oil in a 10-inch ovenproof nonstick skillet over medium-high heat. Add the garlic, onion, paprika, cayenne and 1/2 teaspoon salt and cook, stirring, until the onions are soft and just starting to turn brown, about 6 minutes. Remove from the heat and stir in the vinegar until absorbed. Transfer to a bowl and let cool.
- Whisk together the eggs, 1/2 cup of water and 1 teaspoon of salt in a large bowl. Add the potato chips and cooled onions and stir to combine. Let sit for a few minutes.
- Heat the remaining 1 tablespoon oil in the skillet over medium-high heat, then add the potato and egg mixture and cook, until the bottom and the sides set and are a light golden brown, about 3 minutes (use a rubber spatula to help pull and peek around the sides). Transfer to the oven and bake until set, 15 to 20 minutes. Let cool slightly in the pan, then slide out onto a cutting board and cut into 12 wedges. Serve at room temperature.
SPANISH TORTILLA
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- In a medium bowl mix the potatoes, onions, and 1/2 teaspoon salt by hand.
- Heat 2 tablespoons of the oil in a large non-stick frying pan. Fry the potatoes and onions on low heat and cover with a lid for 5 minutes to let them soften. Turn up the heat for another 5 minutes until golden brown. Remove from the stove and drain off any excess oil.
- Meanwhile break the eggs into a medium bowl. Add the remaining salt and milk and whisk vigorously until frothy. Add the potatoes and onions to the eggs and mix until fully integrated.
- Clean the frying pan and return to stove.
- Heat the remaining 2 tablespoons of oil on a high heat and pour in the mixture, moving it around in the pan to help the tortilla to rise. Fry until golden brown, stirring occasionally until it has set. Then turn down the heat to allow the inside to cook. After a few minutes turn up the heat in order to brown the tortilla.
- When it's cooked place a large plate over the frying pan and flip the tortilla onto it. Return to the pan and fry the other side until golden brown.
SPANISH TORTILLA
Make and share this Spanish Tortilla recipe from Food.com.
Provided by Bob78278
Categories Onions
Time 1h
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Use a large non stick pan for the first part of preparation and a 9" non stick pan for the final preparation.
- In large pan, layer potato, onion slices, olive oil and coarse salt to taste.
- Cook over medium heat, lifting and turning the potatoes/onion occasionally, until they are tender but not brown.
- Don't be afraid if they brown a little, you want them to be cooked.
- The potatoes will remain separated, not in a "cake".
- Meanwhile, in a large bowl beat the eggs with a fork until they are slightly foamy.
- Let stand until potatoes are done.
- Remove the potatoes from the skillet and drain them in a colander, reserving about 3 tablespoons of the oil.
- Add the drained potato/onions to the beaten eggs while the potatoes are still hot.
- Press the potatoes down into the eggs so they are completely covered.
- Let mixture stand for 15 minutes.
- Heat two tablespoons of the reserved oil in the 9" pan.
- Add the potato/egg mixture to the pan rapidly spreading evenly with a pancake turner.
- Move the pan around and shake once in a while to evenly brown the mixture and keep it from sticking.
- You can use the edge of the pancake turner (or a fork) as the mixture sets to form the sides to a more vertical orientation away from the sides of the pan.
- Once the mixture is brown (this is the tricky part) place a large plate upside down over the pan.
- Turn the pan upside down, add a little more of the reserved oil, then slide the uncooked side of the potato/eggs back into the pan.
- Continue cooking until browned.
- Flipping the tortilla two or three more times will help give it shape.
- Once cooked, allow to cool several hours and enjoy!
- Cut into one inch pieces and serve as appetizer with toothpicks.
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
SPANISH TORTILLA
Great for breakfast or brunch. Combines eggs with delicious potatoes in a very short time.
Provided by Leslie Rosas
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Slice edges off of potatoes so that potatoes are roughly square; thinly slice. Heat olive oil in medium skillet over medium heat. Add potatoes and lightly fry. Remove potatoes with a slotted spoon and set aside.
- Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon, crumble and set aside. Reserve 1 tablespoon bacon grease and cook ham, onion and red pepper. Remove from heat.
- Beat together eggs and Spanish seasoning. Pour eggs into skillet with vegetables. Add bacon and potatoes. Cook over medium heat, without stirring until bottom begins to brown. Turn omelet over and allow both sides to brown. Serve warm.
Nutrition Facts : Calories 447 calories, Carbohydrate 22.1 g, Cholesterol 213 mg, Fat 33.9 g, Fiber 2.1 g, Protein 14.3 g, SaturatedFat 8.6 g, Sodium 557.6 mg, Sugar 2.5 g
BAKED SPANISH - STYLE TORTILLA
Unlike traditional tortillas (the Spanish form of frittatta), which rely on copious quantities of olive oil for frying potatoes and other ingredients, this version steams the spuds and lightly sautes the remaining (homegrown) veggies with a tiny bit of chorizo, then combines them with an egg substitute, paprika and goat cheese. Baked in a springform pan, it's a full meal in a slice - no crust required!
Provided by YummySmellsca
Categories One Dish Meal
Time 1h5m
Yield 1 9, 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 F and grease a 9" springform pan wrapped in foil.
- Heat oil in a deep saute pan over medium heat and add the zucchini and shallots.
- Cook until zucchini begins to brown, then add the potatoes and garlic (and peppers if using) and cook 1 minute.
- In a large bowl, beat the Egg Beaters (or eggs), paprika, salt, pepper, cream, thyme, green onions and cheese until well combined.
- Add sauteed mixture and stir through gently.
- Pour into the pan and bake until the eggs set, about 40-45 minutes.
- Cool at least 5 minutes before running a thin knife around the edge of the pan and unmoulding.
- This is great warm or cold.
Nutrition Facts : Calories 149.2, Fat 7.6, SaturatedFat 3.6, Cholesterol 13.2, Sodium 111.7, Carbohydrate 15.3, Fiber 2.1, Sugar 2.4, Protein 6
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
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