TORTILLA ESPANOLA (SPANISH OMELET)
Provided by Food Network
Time 45m
Yield 8 servings
Number Of Ingredients 5
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.
TORTILLA ESPANOLA (SPANISH TORTILLA)
Unlike most omelets, a Spanish tortilla is served at room temperature. It is the classic tapa, prepared all over Spain.
Provided by sjmoraes
Categories Appetizers and Snacks Tapas
Time 2h20m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 476.6 calories, Carbohydrate 35.8 g, Cholesterol 198.5 mg, Fat 32.3 g, Fiber 3.9 g, Protein 12.5 g, SaturatedFat 6.5 g, Sodium 449.1 mg, Sugar 5.3 g
TORTILLA ESPAñOLA
Perhaps the most Spanish of all tapas, this potato omelet makes a satisfying meal on its own; you can also serve it as a part of a spread with jamón, serrano, chorizo, cheese, olives and piquillo peppers. Poaching the potatoes and onions in olive oil makes them almost creamy. (Keep the infused oil in the fridge; it's great for dipping bread or other uses.)
Provided by Francis Lam
Categories main course
Time 1h
Yield 8 - 12 servings
Number Of Ingredients 7
Steps:
- Place the onions, pepper and garlic in a large bowl. Peel the potatoes, quarter them lengthwise, and slice those crosswise into 1/8th inch tiles. (A mandoline is great for this.) Add them to the onion mixture and season with 2 teaspoons kosher salt.
- Heat the oil over high heat in a 12-inch, deep-sided skillet (preferably nonstick or well-seasoned cast iron). Drop 1 potato tile into the oil as it heats; when it floats and then begins to fry vigorously, carefully add all the potato-onion mixture and stir gently.
- Cook the potatoes at a vigorous simmer, stirring occasionally so they don't brown too much on the bottom, until they are very soft but not quite losing their shape, 20 to 25 minutes. Drain the potatoes through a colander and let them cool until warm.
- Beat the eggs in a large bowl. Taste the potatoes for salt and season the eggs with salt accordingly. Stir the potatoes into the eggs.
- Place the skillet over medium high heat. When it is very hot, pour in the potato mixture, spread evenly and turn heat to medium. Using a spatula, gently pull the edges of the tortilla towards the center to release them from the pan and let any liquid egg run out the sides.
- After 4 minutes, cover the pan with the bottom of an oiled baking sheet. Using towels or oven mitts, carefully flip the pan onto the sheet, place the pan back over the heat, then slide the inverted tortilla back into the pan. Cook, without stirring, for 3 minutes. Both sides of the tortilla should be golden brown.
- Insert a long skewer into the side of the tortilla to see how wet it is inside. Some prefer the inside a little moist, some fully cooked. You can continue to cook it, flipping the tortilla as described once a minute, until it's done to your liking. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 953, UnsaturatedFat 75 grams, Carbohydrate 27 grams, Fat 91 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 14 grams, Sodium 754 milligrams, Sugar 4 grams, TransFat 0 grams
TORTILLA ESPANOLA
Tortilla Espanola is a dish I make all the time at home. My boyfriend's family are Spanish, and he just loves this authentic dish. It's easy to prepare and always a crowd pleaser. Traditionally this dish only uses only onions, potatoes and egg; however I like to add a little green, either parsley or chives depending on your taste. They're both wonderful.
Provided by Jaime The Tomato Snob
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- In an ovenproof skillet over medium heat, heat 1 tablespoon of olive oil until it shimmers, and place the potatoes into the hot oil. Season with salt and pepper, and sprinkle with smoked paprika. Pan fry the potatoes, stirring and tossing occasionally, until they are beginning to soften, about 8 minutes. Stir in the onion, and cook, stirring occasionally, until the potatoes and onion are slightly browned and the onion is translucent, about 10 more minutes. Take the skillet off the heat, and allow to cool for about 5 minutes.
- Beat the eggs with 1 teaspoon of olive oil in a large bowl. Stir in the parsley, add the potato-onion mixture, and lightly combine.
- Heat 1 tablespoon of olive oil in the skillet over medium heat until it shimmers, then gently spoon the egg-potato mixture into the hot skillet. Reduce heat to medium-low, and shake the skillet a few times to help release the omelet from the bottom of the skillet.
- Slide the skillet into the preheated oven, and bake until the omelet is puffed and the top is golden brown, about 5 minutes. A toothpick inserted into the center of the omelet should come out clean. Cut the omelet into pie-shaped pieces, and serve hot.
Nutrition Facts : Calories 340.3 calories, Carbohydrate 37.3 g, Cholesterol 279 mg, Fat 15.7 g, Fiber 5.2 g, Protein 14 g, SaturatedFat 3.5 g, Sodium 126.2 mg, Sugar 3.7 g
SPANISH POTATO OMELET
Here's an easy take on tortilla española, a potato omelet cut into cubes so it can be served the traditional way, with toothpicks.
Provided by My Food and Family
Categories Meal Recipes
Time 1h5m
Yield Makes 12 servings.
Number Of Ingredients 7
Steps:
- Heat 1/4 cup of the oil in 8- or 9-inch ovenproof skillet on medium heat. Add 1/3 of the potatoes; cover with layers of 1/3 each of the onions and garlic. Sprinkle lightly with salt and pepper. Repeat layers 2 times. Cook 5 minutes. Gently turn potato mixture over; cook an additional 5 minutes. Remove potato mixture from skillet; place in colander. Drain. Wash skillet.
- Preheat broiler. Beat eggs in large bowl. Add potato mixture; stir gently. Let stand 10 minutes. Heat remaining 1 Tbsp. oil in same skillet on medium heat. Add egg mixture; tilt skillet to evenly cover bottom of skillet. Reduce heat to medium-low; cook 2 minutes, gently lifting omelet occasionally to prevent it from sticking to skillet.
- Place skillet 4 to 6 inches from heat. Broil 10 minutes or until center is set and top is lightly browned. Gently cut around edge to loosen omelet from pan; slide omelet out of pan onto plate. Cut into bite-sized wedges or squares. Serve warm with toothpicks.
Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 105 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
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 POTATO OMELET (TORTILLA A LA ESPANOLA)
Make and share this Spanish Potato Omelet (Tortilla a la Espanola) recipe from Food.com.
Provided by kenk1492
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat the oil in a 8-9 inch skillet. Add the slices of potato one at a time to avoid sticking together.
- Alternate layers of potatoes with layers of onions.
- Cook slowly over medium heat, turning the potatoes until tender, not brown.
- Drain potatoes in a colander, save oil.
- Make sure skillet is very clean for later use. In a bowl, beat eggs with a fork until slightly foamy.
- Salt to taste. Add the potatoes, press down to cover potatoes completely with egg. Return to skillet, heat 2 tablespoons of saved oil until smoking point. Add the mixture, spread it out. Rapidly, lower the temperature to medium-high.
- Shake the pan often to avoid sticking.
- When the bottom is brown, cover the skillet with a plate, turn skillet up-side down, remove tortilla, slide off plate with uncooked side down into skillet and cook the other side, Turn several times until cooked
TORTILLA DE PATATA (SPANISH POTATO OMELET)
There are so many versions of this emblematic tapa that can be found all over Spain. I know, because I eat my own weight in them, wherever I go! Every region and household have their own special way of preparing this dish and it can get quite controversial as to which is the true, authentic Tortilla de Patata in Spain. This is my favorite make-at-home version adapted from many different recipes over the years. Some recipes don't call for onions but I love the sweetness and depth of flavor that caramelized onions give to the dish. It's a stunning but simple combination of flavors and textures. If you have any left over, this tortilla is also fantastic sliced into thin slices and stuffed into a fresh baguette with aioli, a homemade garlic mayonnaise , and some mild, small green peppers, either fried in olive oil, or roasted and peeled and sprinkled with some fine flaked sea salt.
Provided by Food Network
Time 1h5m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat the olive oil to medium-high heat in a 12-inch cast-iron or nonstick skillet. Add the onions and saute until translucent, about 5 minutes. Add the potato slices, season with salt and cook over low and slow heat until the potatoes are softened and lightly golden brown around the edges, 30 to 40 minutes, gently shaking the pan from time to time to prevent the potato slices from sticking. When the potatoes are ready, reserve 2 tablespoons of the olive oil from the skillet (now infused with the flavor of those onions and potatoes) and drain the potatoes in a colander or on a paper towel.
- Beat the eggs with a generous pinch of salt in a large bowl for about 1 minute. Add the drained caramelized potatoes and onions and stir with a fork to lightly break up the potatoes (this will give the finished Tortilla de Patata a wonderful light fluffy texture). Heat 1 to 2 tablespoons of the reserved olive oil in the same skillet until very hot. Pour in the egg and potato mixture and cook on one side, gently shaking the pan occasionally, until the underside is set and very lightly browned, about 5 minutes. Using a plate to cover the pan, carefully invert the omelet onto the plate and then gently slide the omelet back into the pan to cook on the other side until just set and light golden brown, about 5 minutes more. Do not overcook. This Tortilla de Patata is best when barely runny in the very center. Serve immediately with some slices of fresh baguette, or make ahead to serve later in the day at room temperature. Enjoy!
TORTILLA ESPANOLA (TRADITIONAL SPANISH POTATO OMELETE).
This Spanish influenced recipe is adapted by chef Mario Batali. Tortilla Espanola is a very common, simple and delicious dish found in most areas of Spain. This version has a high ratio of potatoes to eggs (the way I like it!). You could serve this as a tapas offering, breakfast, a sidedish or a non-meat main dish. Enjoy.
Provided by LifeIsGood
Categories Breakfast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 5
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.
SPANISH POTATO OMELET (TORTILLA DE PAPA ESPANOLA) WITH ROMESCO SAUCE
Provided by David Kamen
Categories Egg Garlic Nut Potato Tomato Appetizer Sauté Almond Bell Pepper Hazelnut Sugar Conscious Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 18
Steps:
- For the tortilla:
- 1. In a large skillet over medium-high heat, arrange the onion and potatoes in a flat layer and cover with 1/2 cup olive oil. Cook the vegetables, gently stirring occasionally, until the potatoes are tender but not browned, 7 to 9 minutes.
- 2. Drain the cooked vegetables in a colander set over a bowl until cooled. (The oil collected in the bowl can be used later in the recipe or for another preparation.)
- 3. Place a medium nonstick skillet over medium-high heat and add the remaining 1/4 cup olive oil. In a large bowl, beat the eggs with a pinch of salt. Add the potato mixture to the skillet in a flat layer and then pour the eggs over top. Cook the eggs, pressing the edges into the center as they begin to cook. Once the omelet is set enough, gently shake the pan to keep it from sticking on the bottom. Continue cooking until almost completely set, 6 to 8 minutes. Slide the omelet out onto a large dinner plate and invert it back into the pan to finish cooking the other side, 2 to 3 minutes more.
- 4. Slide the finished omelet onto a large serving plate and let stand 10 minutes before slicing. Serve warm or at room temperature with Romesco sauce.
- For the romesco sauce:
- 1. Preheat the oven to 350°F. Arrange the almonds, hazelnuts, bread, and garlic in a single layer on a baking sheet. Toast until ingredients are aromatic and lightly browned, 7 to 9 minutes. Set aside to cool. Set the oven to broil.
- 2. Place the peppers and tomatoes cut-side down onto an oiled baking sheet. Broil until the skins of the vegetables are evenly charred and the flesh is tender, 8 to 10 minutes. Immediately transfer the vegetables to a bowl, cover with plastic wrap, and let cool enough to handle. Peel and discard the skins from the vegetables and transfer the flesh to the jar of a blender.
- 3. Add the cooled nuts, bread, and garlic to the blender along with the vinegar, parsley, paprika, olive oil, and salt and pepper to taste. Blend until smooth, adjusting the consistency as needed with olive oil to create a pourable sauce, and serve.
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