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
SPANISH TORTILLA
Steps:
- Preheat the oven to 350 degrees F.
- In a medium sized pot place potatoes and 1 tablespoon salt and cover with cold water. Boil for 1 minute, remove from the heat and let stand for 5 minutes before draining, this cooks the potatoes gently without breaking.
- In a large skillet over medium heat, heat the olive oil and saute the red onions and chorizo sausage until the onions are tender and lighty colored.
- Whisk together the eggs, fresh thyme, remaining 1 teaspoon salt, and pepper. Toss the egg mixture with the potatoes, onions, and chorizo.
- In a 10-inch oven proof skillet heat the vegetable oil over high heat until it just begins to smoke. Pour the egg mixture into the skillet and gently shake to evenly distribute the filling. Bake for 25 to 30 minutes or until the eggs have set. Invert the tortilla onto a plate and cut into thick wedges to serve. Serve with the Picante Tomato Sauce.
- Combine the white wine vinegar, brown sugar, and kosher salt in a stainless steel pot. Boil for 2 minutes and then remove from the heat.
- In a small bowl combine the ginger, garlic, yellow mustard seeds, pepper, ground cumin, cayenne, curry paste, and saffron. In a medium pot heat the olive oil just until it begins to smoke. Add the spices to the pot, carefully, as the oil may spit. Simmer for 2 minutes. Stir in the vinegar mixture, tomatoes, and tomato juice. Simmer for 20 minutes.
SPINACH & SWEET POTATO TORTILLA
Sweet potato adds a different flavour to this healthy Spanish-inspired tortilla. It's perfect to prepare ahead of a tapas night.
Provided by Barney Desmazery
Categories Lunch, Side dish, Snack
Time 1h10m
Number Of Ingredients 6
Steps:
- Put the spinach in a large colander and pour over a kettleful of boiling water. Drain well and, when cooled a little, squeeze dry, trying not to mush up the spinach too much.
- Heat 3 tbsp oil in a 25cm non-stick pan with a lid, then sweat the onions for 15 mins until really soft but not coloured. Add another 3 tbsp oil and add the potatoes and garlic. Mix in with the onions, season well, cover and cook over a gentle heat for another 15 mins or so until the potatoes are very tender. Stir occasionally to stop them catching.
- Whisk the eggs in a large bowl, tip in the cooked potato and onion, and mix together. Separate the spinach clumps, add to the mix and fold through, trying not to break up the potato too much.
- Add 2 tbsp more oil to the pan and pour in the sweet potato and egg mix. Cover and cook over a low-medium heat for 20 mins until the base and sides are golden brown and the centre has mostly set. Run a palette knife around the sides to stop it from sticking. 5 To turn the tortilla over, put a plate face down onto the pan, then flip it over. Slide the tortilla back into the pan and cook for a further 5-10 mins until just set and golden all over. (Don't worry if it breaks up a little on the edges as you're turning it - it will look perfect when it's cooked through and set.) Continue cooking on the other side until just set and golden all over. Again use a palette knife to release the tortilla from the sides. Allow to rest for 5 mins, then tip onto a board before cutting into wedges.
Nutrition Facts : Calories 306 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.4 milligram of sodium
SWEET POTATO SPANISH TORTILLA WITH SAGE WALNUT PESTO
My Mom made this, and I thought it was a lot of work, but the flavors are good. Recipe courtesy of FoodNetwork.com.
Provided by AmyZoe
Categories Vegetable
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Sage Walnut Pesto: Start by making the pesto. Place the sage leaves, walnuts, and crushed garlic in a food processor or high speed blender. Process on low to allow everything to be broken down into little shreds. Add the olive oil, lemon, 1/4 teaspoon of salt, and a few grinds of pepper and process again until well combined, but still rustic looking. Taste for salt and olive oil, and add more if necessary.
- Sweet Potato Spanish Tortilla: Turn on the broiler. Heat a tablespoon of ghee in a large, heavy skillet over medium heat. Add sweet potatoes in an even layer. Once you've finished layering them, approximately 2 minutes later, begin stirring the potatoes so that they flip and cook evenly. Add the onions and continue to cook until both the potatoes and onions are just soft. Sprinkle generously with kosher salt and pepper. Remove the sweet potato and onion mixture to a plate.
- Whisk the eggs, milk, and salt and pepper together in a medium bowl.
- Meanwhile melt the remaining 1/2 tablespoon of ghee in the pan, being sure to coat the sides. Add that potato-onion mixture back in, in as even a layer as you can.
- Pour the egg mixture over top, gently lifting the potatoes from around the sides of the pan to allow the egg to get into all the crevices. As the tortilla begins to turn, you want to continuously run a small spatula along the side of the tortilla, tilting the pan so that the egg can run under. Alternate this with flattening the mixture down gently with your spatula.
- Once the tortilla is just about set, take the pan and place it under the broiler. Cook for approximately 2 minutes, or until set set, but not browned. Take it out and top with the optional goat cheese, if using. Place under the broiler again for another minute or two until browned, but not burned. If you're not using the goat cheese, just keep the pan under the broiler for another minute or two until browned, but not burned.
- Remove from the oven and allow it to cool slightly.
- You should be able to lift the whole thing right out of the pan.
- Top with a sprinkling of parsley and a dollop of sage walnut pesto.
Nutrition Facts : Calories 444.5, Fat 35.4, SaturatedFat 8.3, Cholesterol 292.4, Sodium 301.8, Carbohydrate 20.2, Fiber 3.9, Sugar 4.8, Protein 13.8
ROAST POTATO TORTILLA
Turn Christmas Day leftovers into a delicious Boxing Day treat: Roast Potato Tortilla! I've adapted this recipe from one which featured in the pre-Christmas 2008 Australian magazine 'New Idea' as an excellent way to give new life to leftover roast potatoes. According to the Zaar Kitchen Dictionary, in Spain, the word 'tortilla' refers to a thin omelette, the traditional version of which contains potatoes and Spanish onions. That I find intriguing as I've been making something similar for years - raw potato cubed and onion, garlic and herbs - simply dubbed by me as a 'Chip Omelette'. Very UNsophisticated but delicious nonetheless. You can, of course, use this recipe at any time of the year to use up leftover roast potatoes or any leftover vegetables: sweet potatoes, zucchinis, mushrooms, peas or corn. With a recipe such as this in your repertoire, you may well want to make extra roast potatoes whenever you're roasting potatoes. Traditionally, in Spain, Roast Potato Tortilla is served warm or cold. This makes it ideal for picnics, potlucks and take-to-work lunches. Untraditionally, if you prefer it warm, it is easily re-heated in the microwave. The other recipes posted from this collection are Recipe #345642, Recipe #345416, Recipe #345446.
Provided by bluemoon downunder
Categories Savory Pies
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Grease a 19cm x 30cm (approximately 71/2 inch x 12 inch) pan and line the sides and base with baking paper.
- Heat oil in a large pan, preferably non-stick, add the onion and red pepper and cook, stirring, until the onion is soft; add the garlic, paprika, herbs, potatoes, corn and salt and pepper, to taste; cook, stirring regularly, until hot.
- Spread the potato mixture over the base of the prepared pan; pour the eggs over the top of the vegetables and sprinkle with the cheese.
- Cook in a moderate oven (180°C, 350°-375°F, 4-5 gas mark) for about 20 minutes, or until the mixture has set; stand for 5 minutes before removing the tortilla from the pan.
- Serve warm or cold tortilla slices with mixed salad leaves and crusty bread rolls; and garnish with parsley.
Nutrition Facts : Calories 282.3, Fat 13.1, SaturatedFat 4.8, Cholesterol 293.6, Sodium 169.1, Carbohydrate 28.4, Fiber 3.7, Sugar 2.8, Protein 14.7
More about "spanish tortilla with sweet potatoes recipes"
SPANISH TORTILLA WITH SWEET POTATOES AND HATCH CHILIS
From cravingsomethinghealthy.com
3.5/5 (4)Estimated Reading Time 4 minsServings 8Total Time 1 hr 20 mins
- Preheat the oven to 350 degrees, and lightly spray a non-stick oven safe frying pan. Set the pan aside.
- Heat the oil in a saute pan, over medium-high heat. Add the onions and chili peppers, and saute until they are light golden brown.
SPANISH TORTILLA WITH SWEET POTATO - CLAIRE K CREATIONS
From clairekcreations.com
Reviews 14Estimated Reading Time 4 minsServings 4Total Time 30 mins
- Take the bowl out of the microwave and give everything a stir/turning using a fork. Don't worry if any of the potatoes break up.
BEST SPANISH TORTILLA RECIPE (TORTILLA DE PATATAS)
From spanishsabores.com
POTATO AND TOMATO SPANISH TORTILLA RECIPE | EAT SMARTER USA
From eatsmarter.com
SWEET POTATO TORTILLA ESPANOLA | COOK FOR YOUR LIFE RECIPES
From cookforyourlife.org
SPANISH OMELETTE - WIKIPEDIA
From en.wikipedia.org
SWEET POTATO SPANISH TORTILLA - JOANNE EATS WELL WITH OTHERS
From joanne-eatswellwithothers.com
SPANISH TORTILLA WITH SWEET POTATO & HERBS - A …
From anourishingplate.com
5/5 (1)
SPANISH TORTILLA WITH CHORIZO, SWEET POTATOES AND SQUASH
From supergoldenbakes.com
SPINACH AND SWEET POTATO SPANISH TORTILLA | SWISS DIAMOND RECIPES
From swissdiamond.com
SPANISH TORTILLA WITH EGG WHITES AND SWEET POTATOES
From twopurplefigs.com
SPANISH TORTILLA WITH KALE - HEALTHYUMMY FOOD
From healthyummyfood.com
SPANISH TORTILLA WITH CORN, TOMATO, AND POTATO - MYRECIPES
From myrecipes.com
BAKED SPANISH OMELETTE - GOURMANDE IN THE KITCHEN
From gourmandeinthekitchen.com
SPANISH SWEET POTATO TORTILLA WITH SALSA VERDE | ONIONS | BOSTON …
From bostonorganics.grubmarket.com
SPANISH TORTILLA WITH SWEET POTATO, GREEN PEPPER AND CHORIZO
From recipes.sainsburys.co.uk
CLASSIC SPANISH TORTILLA | IDAHO POTATO COMMISSION
From idahopotato.com
SPANISH TORTILLA/TAPAS (FOOD)/SWEET POTATOES IN PLACE OF REGULAR ...
From youtube.com
HOW TO COOK SPANISH TORTILLA DE PATATAS EASY
From traditionalspanishfood.com
SPANISH TORTILLA WITH POTATOES RECIPE | EAT SMARTER USA
From eatsmarter.com
SPANISH TORTILLA WITH SWEET POTATOES | RECIPE | FOOD NETWORK …
From pinterest.com
SPANISH OMELET (TORTILLA) WITH SWEET POTATOES
From bosskitchen.com
SPANISH TORTILLA WITH ASPARAGUS - 1 RECIPES | TASTYCRAZE.COM
From tastycraze.com
TORTILLA ESPAñOLA WITH SWEET RED PEPPERS (SPANISH ... - FOOD BY MARS
From foodbymars.com
SWEET POTATO SPANISH TORTILLA | EGG RECIPES - BRITISH LION EGGS
From egginfo.co.uk
SPANISH SWEET POTATO - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
From therecipes.info
SWEET POTATO TORTILLA WITH MANCHEGO, CHORIZO & SERRANO HAM
From haraldonfood.com
SPANISH TORTILLA WITH SWEET POTATOES | RECIPE | FOOD NETWORK …
From pinterest.com
SPANISH SWEET POTATO TORTILLA WITH SALSA VERDE | LEMONS | BOSTON …
From bostonorganics.grubmarket.com
SPANISH SWEET POTATO TORTILLA WITH SALSA VERDE - RECIPES
From recipes.farmhousedelivery.com
SPANISH TORTILLA OMELET WITH ROASTED SWEET POTATOES, CHIPOTLE ...
From caciquefoods.com
SWEET POTATO TORTILLA RECIPE | SPANISH OMELETTE | SBS FOOD
From sbs.com.au
SPANISH TORTILLA WITH SWEET POTATO | KEEPRECIPES: YOUR UNIVERSAL …
From keeprecipes.com
SPANISH TORTILLA WITH SWEET POTATOES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SWEET POTATO TORTILLA WITH CHICKPEA FLOUR AND SPINACH - VEGAN PUNKS
From veganpunks.com
SPANISH TORTILLA WITH SWEET POTATOES RECIPE - FOOD NEWS
From foodnewsnews.com
SPANISH TORTILLA WITH SWEET POTATOES RECIPE - FOOD NEWS
From foodnewsnews.com
SPANISH POTATO TORTILLA | SPANISH RECIPES | YELLOW POTATOES
From potatogoodness.com
SPANISH TORTILLA EGG MUFFINS (MINI POTATO FRITTATAS)
From irenamacri.com
SPANISH OMELETTE (SPANISH TORTILLA) - BESTCOOKINGGUIDE.COM
From bestcookingguide.com
You'll also love