Tortilla Espanola Spanish Omelette Recipes

Steps:

• In a large skillet over medium-high heat, add the vegetable oil until the pan is filled halfway. Once the oil is hot, add the potato slices and onion, making sure they are well-covered by the oil; add more oil if necessary. Cook for 20 minutes until the potatoes and onions are soft. Drain the oil and combine the potato mixture with the eggs. Add the salt and mix well.
• In a 10-inch by 2 1/2 inch deep nonstick skillet, add the olive oil and heat over medium-high heat. Pour in the potato, egg, and onion mixture. Lower the heat to medium-low and cook for 4 to 5 minutes, until the bottom of the omelet is very light brown. Using a flat ceramic plate, cover the frying pan and flip the omelet over onto the plate. Immediately slip the uncooked side back into the pan. Cook for another 4 to 5 minutes, until the other side is a very light brown.
• Remove the omelet from the pan to a plate and cut into 4 wedges.

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.

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.

Steps:

• Preheat oven to 350 degrees F. Using a knife, peel the onion (discard onion skin in a bowl for easy clean-up), then remove both ends and cut in a medium dice. Heat a non-stick, oven-proof skillet over medium heat. Add olive oil followed by chopped onions and 1 teaspoon salt. Stir and cook until the onions are soft and lightly caramelized, about 10 minutes. Stir the onions occasionally as they cook.
• Slice the potato (leave peel on), then dice the same size as the onions (cut away and discard any blemishes on the potato). Set aside. Crack eggs into a bowl, whisk and set aside. When onions are lightly caramelized, remove from heat. Place a strainer over a bowl and strain the onions from the oil, reserving oil. Set onions aside. Place oil back into the pan, turn heat to high until oil is slightly smoking, 2-3 minutes (hot oil will keep the potatoes from sticking). Add potatoes and 1 teaspoon salt. Stir and cook until potatoes are soft and golden brown, 7-8 minutes (test for doneness by tasting one!).
• Strain potatoes from the oil, reserving oil. Add potatoes to the onions and keep the skillet warm over low heat (It's important to have no trace of onions or potatoes in the skillet or the omelette will stick). Stir beaten eggs into the potato onion mixture. Turn heat to high, add about 1 tablespoon of the oil back to the pan. When the oil begins to smoke, add egg mixture. Using a rubber spatula gently move the eggs around in the pan to distribute the heat. Turn heat to low and let the omelette set around the edges, 1-2 minutes. Transfer omelette to the oven. It will bake a total of 4-5 minutes. First, to set the eggs, 2- 2 ½ minutes.
• When the omelette is set all over, remove from the oven to flip and cook on the other side. Shake slightly to make sure it isn't sticking to the sides. Using a rubber spatula, gently remove the omelette from the skillet onto a plate. Cover with the other plate and flip over. Using a rubber spatula, gently place back into the pan, bottom-side up and back into the oven, about 2 more minutes.
• Remove omelette from oven. Using a rubber spatula, slide onto a plate. Serve.

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:

• 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.

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:

• 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

Steps:

• Add oil to a medium frying pan (the smaller the easier to flip).
• Dice the potatoes into small digit-sized pieces.
• Fry the potatoes, garlic, and onions until they are tender and translucent, respectively.
• Break the eggs into a large bowl, scramble them.
• Add the cooked potatoes/onions to the eggs.
• Mix, add your spices of choice.
• Heat the frying pan until it's super hot (with plenty of oil- probably more than you think).
• Add the potato/egg mixture into the pan in a quick motion.
• About 5 seconds later, turn down the heat to medium (you don't want it to burn, just make a nice little crust).
• Cook for 10 minutes or until you smell burning, make sure that the tortilla can move in the pan and is not stuck on the bottom
• THE FUN PART: take a plate that's wider than the pan, place it on top of the pan.
• Put one hand (with a glove) on the plate.
• Use the other hand to grab the pan and with one swift motion, flip the pan so the plate ends up on the bottom and the tortilla on the plate.
• Add more oil to the pan, put the half cooked tortilla back in- this time you'll cook the bottom.
• Cook for 3-5 more minutes.
• Cut like a pizza, serve hot, cold or room temperature (great with mayonnaise).

Steps:

• Slice the potatoes as thin as possible and dry with a paper towel.
• Sauté potatoes and onions in olive oil over medium heat, turning frequently, until golden brown (about three minutes).
• Meanwhile, beat the eggs with salt and pepper until foamy, 1-2 minutes.
• Pour the eggs over the potatoes, cover, lower the heat, and cook for about 5-7 minutes, until the omelette is set and the bottom is golden brown.
• Slide the omelette onto a plate, cover with the other plate, flip, and slide the omelette back into the pan, so that the cooked side is on top.
• Cover and cook for about 5 minutes longer.
• Cut into wedges and serve.