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
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 ESPANOLA
Martha has made many variations of Spanish tortillas, which are similar to a frittata or potato omelet. This simple, five-ingredient version takes a cue from a memorable tortilla that she had on a trip to Spain. It's good served warm, or made ahead and eaten later at room temperature. Cut into small squares to serve as tapas, or slice into larger wedges and serve with a salad for lunch.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h35m
Number Of Ingredients 5
Steps:
- Place potatoes in a medium saucepan, cover with water by 2 inches, and add 1 tablespoon salt. Bring to a boil, then reduce heat and simmer, partially covered, until just tender, about 25 minutes. Drain. Let cool slightly, then peel with a paring knife. Cut into 1/2-inch-thick slices.
- Heat 3 tablespoons oil in a 10-inch nonstick skillet over medium. Add onion and 1 teaspoon salt; cook, stirring occasionally, until translucent, about 5 minutes. Add potatoes and cook, stirring, 5 minutes more. Transfer to a bowl. Let cool 5 minutes.
- Whisk eggs with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Add to potato mixture and let stand, stirring occasionally, 10 minutes.
- Clean skillet and add 2 tablespoons oil; heat over medium. Add egg-potato mixture; cook 2 minutes. Reduce heat to low; cook, pulling cooked egg away from sides with a rubber spatula to let raw egg flow underneath, until bottom is set and just pale golden, and top is almost set, 4 to 5 minutes more. Remove from heat.
- Place a heatproof plate (with a diameter larger than skillet's) upside-down over skillet. With hot pads, very carefully turn skillet and plate at the same time to invert tortilla onto plate. Add remaining 1 tablespoon oil to empty skillet; swirl to coat.
- Slide tortilla, uncooked-side down, back into skillet. (Tuck in any potatoes that slip out.) Cook over low heat, pressing down with spatula and tucking in edges to shape rounded sides, until cooked through, 4 to 6 minutes. Slide onto a cutting board. Let cool about 20 minutes, then serve, warm or at room temperature, cut into wedges.
"TAKE ME TO SPAIN" TORTILLA ESPANOLA #5FIX
5-Ingredient Fix Contest Entry. This Spanish-style tortilla is a delicious potato & egg omelette. The beauty of this dish is in its simplicity. Here, it's served as an appetizer with garlic aioli.
Provided by YoshiS
Categories Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat 1/4 cup of the olive oil in a large nonstick pan over medium-high heat. Add the potatoes and cook for 15 - 20 minutes, stirring often, until the potatoes are soft. Transfer the cooked potatoes to a plate.
- Crack the eggs into a large bowl. Add the salt. Whisk until combined. Add the potato mixture to the eggs and stir until combined.
- Heat the remaining 1/4 cup olive oil in the pan over medium heat. Pour the potato/egg mixture into it. Cook for 5 - 8 minutes, until the the bottom is golden brown. Place a large plate over the pan and carefully flip the tortilla. Gently slide the tortilla back into the pan. Cook for 5 - 8 more minutes, until golden brown.
- Place the cooked tortilla espanola on a cutting board and cut into bite-sized pieces. Serve with garlic aioli for dipping.
Nutrition Facts : Calories 381.7, Fat 36.5, SaturatedFat 6.8, Cholesterol 372, Sodium 1014.6, Carbohydrate 0.7, Sugar 0.4, Protein 12.6
TORTILLA ESPANOLA
Provided by Food Network
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 325 degrees F.
- In a large oven-proof saute pan on medium high, add 1-tablespoon olive oil. Saute the onion and garlic until golden and add directly to the beaten eggs in the bowl.
- In the same pan, still on medium high heat, add 1-tablespoon olive oil, add potatoes, and saute until golden. Season with salt and pepper, add directly to the egg and onion mixture.
- In the same pan heat 1-tablespoon olive oil, add artichokes, toss in the pan until golden, and add to egg-onion-potato mixture. Sprinkle the herbs, lemon zest, salt, and pepper on top of the egg mixture.
- In the same pan, heat 1-teaspoon oil on low heat. Add 1/2 of egg mixture. Top with 1/2 of grated cheese. Add the rest of the egg mixture and the rest of the cheese. Cook until just set, and place gently in the oven until cooked through, about 25 minutes.
- Allow to stand at room temperature about 10 minutes. Place a large plate over the pan, flip the omelet onto the plate, and serve, garnished with the fresh herbs.
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.
TORTILLA ESPANOLA
Steps:
- Preheat oven to 325 degrees F. Saute yellow onions in olive oil. Fry potatoes until light brown. Combine all ingredients in bowl and season well. Cook in saute pan until eggs are half cooked. Level out top of eggs and bake for 15 minutes.
TORTILLA ESPANOLA: SPANISH OMELETTE
Tortilla is Spain's most favorite snack. Seen and eaten in almost every tapas bar, this "Spanish Omelette" comes in many different guises; this recipe is the most traditional.
Provided by Food Network
Categories appetizer
Time 35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Crack the eggs into a bowl. Whisk with a fork and add a pinch of salt.
- Heat some oil in a frying pan (not one with a heavy base as this will prove to be a hindrance when preparing to do the flip).
- Add the potato and fry for a couple of minutes. Add the onion and mash together.
- When the potato starts to brown a little on the edges and is mashed up with the onion in a lumpy fashion then add the eggs. Make sure the potato and onions are fully submerged by the eggs. Poke the potato to allow some of the egg to seep into the mashed mixture.
- Fry this gently on a low heat. While cooking shake the pan to loosen the tortilla from the base and tidy the edges up with a wooden spoon. Do not over cook. The middle is meant to remain runny and gooey.
- The egg will start setting, as this happens place a plate over the pan, a large enough plate to cover the pan substantially, and with a quick co-ordinated movement of both wrists ?flip? the tortilla over onto the plate and slide back into the pan to cook the underside.
- Keep shaking the pan lightly so the tortilla does not stick to the bottom.
- Once it feels firm on the edges and soft in the middle (after about 1 minute) then slide the tortilla back onto the plate. For the brave heart you can do the flip again if you wish.
- Let the tortilla rest for about 5 to 10 minutes before serving. Cut into cake slices or cubes. Garnish with green olives.
TORTILLA ESPANOLA (SPANISH OMELET)
In Mexico, the word tortilla has two meanings. One is the more familar corn or flour flat bread, and the other means omelet. Serve this omelet with a stack of the former, warmed in the oven while the omelet cooks.
Provided by Karen From Colorado
Categories Breakfast
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine potatoes, onion, the 3/4 teaspoon salt, crushed chilies and ham.
- Heat oil in a 10 inch ovenware skillet.
- Add potatoe and ham mixture to skillet.
- Cover and cook over med heat 15 minutes or until potatoes are tender, stirring occasionally.
- Combine eggs, milk, 1/2 t. salt and pepper.
- Pour over potatoes and ham in skillet.
- Reduce heat and cook over low heat 8 to 10 minutes or until eggs are nearly set.
- Uncover skillet and place under broiler 3 to 4 inches from heat 2 to 3 minutes or just until top is set.
BOQUERIA'S TORTILLA ESPANOLA
Recipe 4 in Chef Mullen's "tapas party for 8" party menu. Spanish tortilla's are more omelets served at room temp but far more delicious than that sounds. Caramelized onions are cooked slowly one recipe : Recipe #49000). Cooking time does not include the caramelizing.
Provided by MarraMamba
Categories Vegetable
Time 25m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix the eggs and caramelized onions and blend with a hand-blender. Season with salt.
- In a 10-inch non-stick pan, heat up 2 tbsp olive oil until it skates easily across the pan. Add the slowly cooked potatoes and cook again, this time until lightly golden, stirring constantly.
- Add the egg mixture to cover the potatoes and reduce the heat. Using a rubber spatula, pull the edges of the egg away from the pan gently to allow the egg to cook evenly. When the egg has reached a nice golden brown color, place a plate on top of the pan and flip the Tortilla. Clean the pan with a paper towel and return to the stove.
- Increase the heat to medium high and slip the tortilla back into the pan. Cook for three minutes, or until the tortilla is golden brown, then reduce the heat and cook another 5 minutes until the center is just set. Slice into wedges and serve.
TORTILLA ESPANOLA
Make and share this Tortilla Espanola recipe from Food.com.
Provided by Ex-Pat Mama
Categories Spanish
Time 1h
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a large, heavy-bottomed (preferably non-stick) pot, heat the olive oil and vegetable oil until hot but not smoking. Add the potato slices, onion and about ½ teaspoon salt. Lift and turn the mixture frequently. The potatoes will soften as they boil in the oil but should not brown. Cook until the potatoes are soft (not mushy) and are easily cut with a knife.
- While the potatoes cook, crack the eggs into a large bowl and beat with ½ teaspoon salt until frothy.
- When potatoes are soft, remove the mixture with a slotted spoon to drain the oil and add to the beaten egg. Gently push down the mixture until it is submerged and let rest 15 minutes.
- Before cooking the tortilla in the skillet, make sure that you have a plate that is larger than the skillet! It may be easier to make 2 smaller tortillas than one large one. You will also need a lid for the skillet.
- In a non-stick (very important to use non-stick!) skillet, heat 1Tablespoon oil (you can use the leftover oil from the pot) until quite hot. Slide in the egg/potato mixture and push down to fill the skillet. Shake the pan, lower the heat to medium high and cover with a lid. Shake the pan to prevent sticking. When it starts to brown on the bottom (lift gently with fork to check), cover the skillet with a plate and flip the tortilla onto the plate (first flip is best done over the sink). Slide tortilla back into skillet and cook on the other side in the same manner. Lower heat to medium and continue to flip 4-5 more times until tortilla is cooked through - 15-20 minutes.
- Before serving, I press a paper towel onto both sides to absorb excess oil. Serve with sliced baguette.
TORTILLA ESPANOLA (SPANISH TORTILLA)
Make and share this Tortilla Espanola (Spanish Tortilla) recipe from Food.com.
Provided by The Portugarians
Categories Breakfast
Time 40m
Yield 1 slice, 6 serving(s)
Number Of Ingredients 5
Steps:
- Heat olive oil in 10" skillet on medium high heat (until almost smoking).
- Add potatoes, onion and kosher salt.
- Turn gently until potatoes are all coated in oil. Reduce heat to medium and cover.
- Cook, turning frequently (and GENTLY) until potatoes are tender, about 12 minutes.
- Remove cover and cook 6 minutes, turning once after 3 minutes.
- Remove potatoes and onions with a slotted spoon into a heat proof bowl. Reserve up to 3 T oil from pan.
- In a separate bowl, beat eggs with pinch of salt. Combine with potato mixture.
- Clean 10" skillet and reheat reserved oil (adding additional oil so that there is 3 T oil in skillet) on med/high heat.
- Put egg mixture in pan. After 2 minutes reduce heat to medium - low. Cover.
- Cook until eggs begin to set, 4-6 minutes.
- Cover pan with large plate, flip tortilla and slide it back into the pan (the side that was facing up in the pan should now be facing down).
- Cook 4-6 minutes until eggs are fully set and golden brown.
- Flip again if necessary.
- Turn onto a plate and let it rest for 20 minutes before slicing and serving.
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