Spanishpotatotortilla Recipes

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.

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.

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.

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.

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.

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.

Steps:

• Cook potatoes in boiling salted water until tender. Drain well and slice.
• Heat oil in 20cm frying pan. Add potato slices and onion and fry for 5 minutes until tender and golden.
• Whisk eggs and season well. Pour over potato and onion mixture.
• Cook tortilla over low heat for 10 minutes until eggs set.
• Loosen edges of tortilla with spatula and slide onto a plate and turn the tortilla over to cook the underside again for another 5-10 minutes. Or you can finish under a grill the top side to brown.
• Stand for 10 minutes before cutting to serve.

Steps:

• Position rack in center of oven and preheat to 350°F. Cook potatoes in large saucepan of boiling salted water until tender, about 6 minutes. Drain and cool.
• Whisk eggs and next 5 ingredients in large bowl until well blended. Mix in potatoes. Heat oil in large ovenproof nonstick skillet over high heat. Add onion; sauté until golden, about 5 minutes. Reduce heat to medium. Add egg mixture; cook 3 minutes, occasionally stirring egg from sides of skillet. Place skillet in oven and bake eggs until set in center and no longer wet on top, about 20 minutes.
• Remove tortilla from oven. Immediately place skillet on cold wet kitchen towel to prevent further cooking. Let stand 2 minutes. Run spatula around edge of skillet and under tortilla. Lift skillet and tilt, sliding tortilla onto platter. Serve warm or at room temperature. Cut into wedges.

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.