TORTILLA DE PATATA (SPANISH TORTILLA)
This is a fine Spanish potluck dish that can be served hot or cold, is inexpensive, delicious, and easy to pack. Hope there will be leftovers to take home, but don't count on it.
Provided by MONICA SELF
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Yield 12
Number Of Ingredients 11
Steps:
- Place potatoes in a large bowl, cover with cold water, and refrigerate for 30 minutes or so. Drain, pat dry, and season with salt.
- Melt butter in a large skillet over medium heat. Saute bell pepper, poblano pepper, and onion in butter until soft. Remove from pan, and set aside. Melt remaining 2 tablespoons butter and bacon fat in pan, and fry the potatoes until crisp and medium brown. Transfer to a plate lined with paper towels.
- Preheat oven to 225 degrees F (110 degrees C).
- Arrange the potatoes in a lightly-buttered, non-stick pan, preferably a deep, slope-sided skillet. Arrange the onions and peppers over the potatoes, and then spread cheese over the top. In a mixing bowl, beat eggs with water, parsley, and salt and pepper; pour the mixture over the potatoes. Put the skillet in a larger pan with a half inch of water in it.
- Bake in preheated oven until eggs set, about 30 to 40 minutes. Remove the tortilla, let cool, and loosen edges from the pan. Put a serving plate over the skillet, and flip the tortilla over onto the plate. Cut into small pie-shape wedges. Refrigerate until ready to serve; reheat if desired.
Nutrition Facts : Calories 222.9 calories, Carbohydrate 21.3 g, Cholesterol 146.5 mg, Fat 11.1 g, Fiber 3.1 g, Protein 10.3 g, SaturatedFat 5.9 g, Sodium 260.3 mg, Sugar 2.6 g
TORTILLA DE PATATAS FOR 2
When it gets close to grocery shopping day and the larder is almost empty, you can come up with some good meals with limited ingredients. Use the best quality olive oil for this. Perfect for a light dinner entree. Serve with French baguette or rolls and a crisp salad; fresh fruit on the side. I also like serving this with Recipe #78791 if I don't feel like throwing a salad together.
Provided by COOKGIRl
Categories Lunch/Snacks
Time 26m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat up the olive oil in a large skillet on medium-low heat.
- Add the potatoes in a single layer (as best you can) and lightly fry until softened but not crispy browned, about 10 minutes. A little bit of browning is okay.
- In the meantime whisk together the eggs, and a dash of salt and pepper.
- Add the onion, garlic and eggs to the skillet, tilt pan to distribute eggs and reduce temperature to low.
- Let eggs cook until set-softened but not dried out, about 5-7 minutes. The eggs should be {slightly} runny on top.
- Remove from heat and season with salt and pepper.
- Garnish with the parsley, a sprinkle of smoked paprika and lemon wedges.
- Can be served warm or at room temperature.
Nutrition Facts : Calories 287, Fat 14.1, SaturatedFat 3.3, Cholesterol 279, Sodium 114.8, Carbohydrate 28.4, Fiber 2.9, Sugar 2.4, Protein 12.2
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 DE PATATA
Provided by Food Network
Yield 6 to 10 servings
Number Of Ingredients 6
Steps:
- Halve the potatoes lengthwise and, with a sharp knife or, preferably, a mandoline, slice them crosswise about 1/16 inch thick. Toss the potatoes with 1/2 teaspoon of the salt and half of the pepper. In 9 inch castiron skillet, heat 1/4 cup of the olive oil over medium heat. Add the potatoes and cook, tossing occasionally with a spatula, until golden and crisp. Try to avoid clumping but, if they stick together a bit don't worry. Set the pan aside.
- Heat 2 tablespoons of the olive oil in another skillet over medium low heat and saute the onions, stirring occasionally, for about 20 minutes, or until very soft and slightly golden.
- Preheat the oven to 350 degrees. In a large bowl, beat the eggs together and stir in the remaining 1/4 teaspoon each of salt and pepper, and the onions. Remove the potatoes from the pan with a slotted spoon and let them drain for a moment in a colander. Wipe the potato cooking pan with a paper towel, then add the remaining 2 tablespoons oil to the skillet. Heat the skillet over low heat, stir the potatoes into the egg mixture, and immediately pour it into the hot skillet. Cook for about 8 minutes, or until the bottom of the cake is slightly golden. Place a large plate upside down on top of the skillet, invert it, and turn the cake onto the plate. Slide the cake back into the pan. Finish cooking in the oven for 4 to 5 more minutes, or until the eggs are set. Cool in the pan for 5 minutes, then cut into wedges or squares, depending on the number of people you want to serve. Serve warm or at room.
TORTILLAS
Make and share this Tortillas recipe from Food.com.
Provided by Charlotte J
Categories Breads
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Put flour, salt, and baking powder into a mixing bowl.
- Mix the shortening or oil into the flour mixture until it forms pea-size balls.
- Add the lukewarm water, a little at a time, until the dough is soft and pliable.
- On a floured surface, knead the dough until smooth, for 1 to 2 minutes.
- Place in a bowl, cover with a clean dish towel, and let it"rest" for 30 minutes.
- Knead dough and form 8 to 10 balls.
- Roll them out as thin and round as possible.
- Preheat an ungreased griddle or cast-iron frying pan.
- Cook tortillas on griddle one at a time, flipping when a bubble forms (less than a minute).
- Put cooked tortillas in a plastic bag until ready to serve, to keep them warm and soft.
Nutrition Facts : Calories 170.4, Fat 6.7, SaturatedFat 1.6, Sodium 303.1, Carbohydrate 23.9, Fiber 0.8, Sugar 0.1, Protein 3.2
TORTILLAS
Forget shop-bought and try homemade tortillas. They'll store for two days or you can freeze them to use later. They're perfect for wraps
Provided by Good Food team
Categories Side dish
Time 1h
Yield Makes 6
Number Of Ingredients 3
Steps:
- Combine the flour, vegetable oil and salt in a bowl. Pour over 150ml warm water and knead to bring the mixture together. Remove from the bowl and knead on a lightly floured work surface for around 5 mins until you make a soft, smooth ball of dough. Cover with a clean tea towel and rest for at least 15 mins before rolling out.
- Cut the dough into 6 equal pieces (about 75g each). Roll out each ball of dough as thinly as possible on a floured work surface. They should make rounds about 20 cm wide, 2mm thick.
- Heat a large frying pan over a medium-high heat. Cook the tortillas for 1-2 mins on each side until golden brown and toasted. Wrap them in foil and cover in a tea towel to keep warm, while you cook the rest. Keeps for two days well wrapped, or cool, wrap and freeze for up to three months.
Nutrition Facts : Calories 187 calories, Fat 4 grams fat, Carbohydrate 32 grams carbohydrates, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
TORTILLA TORTE
This family favorite was given to me by a friend who received it from her friend in Southern California. I like to serve it with refried beans and Spanish rice.-JoAnne Radosevich, Ottumwa, Iowa
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, tomato sauce, chilies and taco seasoning; mix well. Layer one tortilla, 1 cup meat sauce and 2/3 cup cheese on 10-in. microwave-safe pie plate. Repeat layers four times. Top with the remaining tortilla and cheese. Microwave uncovered, on high for 3-6 minutes or until cheese is melted. Cut into wedges. Serve with toppings of your choice.
Nutrition Facts :
TORTILLA DE PATATAS
Categories Egg Potato Side Vegetarian Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 5
Steps:
- Place potatoes in a large colander, sprinkle with 2 teaspoons salt, and toss to coat. Let stand for 30 minutes. Pat dry with paper towels.
- Heat oil in a large nonstick skillet over medium-high heat. Add potatoes and cook, turning occasionally, until crisp-tender, 10-15 minutes.
- Add onion to potatoes in skillet; cook until onion and potatoes are soft, 5-8 minutes. Using a slotted spoon, transfer mixture to a large bowl; let cool slightly. Strain oil into a heatproof bowl; set aside.
- Add eggs to potato mixture; season with salt. Wipe out skillet. Heat 1/4 cup reserved oil over medium-high heat (chill remaining oil for another use). Add egg mixture, arranging potatoes to submerge.
- Reduce heat to medium; cook tortilla until almost set (it will be slightly runny on top), 25-30 minutes. Invert onto a large plate. Slide into skillet browned side up. Cook until golden on bottom and cooked through, about 4 minutes more. Serve warm or at room temperature. Cut into wedges. DO AHEAD: Tortilla can be made 2 hours ahead. Let stand at room temperature.
People also searched
More about "tortilladepatatasfor2 recipes"
30 EASY TORTILLA APPETIZERS INCLUDING PINWHEEL RECIPES
From tasteofhome.com
Author Susan Bronson
TORTILLA DE PATATAS RECIPE - BON APPéTIT
From bonappetit.com
3.4/5 (45)Estimated Reading Time 1 minServings 6-8Published 2013-08-26
- Place potatoes in a large colander, sprinkle with 2 tsp. salt, and toss to coat. Let stand for 30 minutes. Pat dry with paper towels.
- Heat oil in a large nonstick skillet over medium-high heat. Add potatoes and cook, turning occasionally, until crisp-tender, 10–15 minutes.
- Add onion to potatoes in skillet; cook until onion and potatoes are soft, 5–8 minutes. Using a slotted spoon, transfer mixture to a large bowl; let cool slightly. Strain oil into a heatproof bowl; set aside.
UPRENA - TORTILLA DE PATATAS CONGELADA CALORIES, CARBS ...
From androidconfig.myfitnesspal.com
TORTILLA RECIPES, TACO RECIPES, VEG TORTILLA ... - TARLA DALAL
From tarladalal.com
TORTILLA DE PATATAS - GLUTEN FREE RECIPES
From fooddiez.com
11 QUICK AND EASY TORTILLA RECIPES - REAL SIMPLE
From realsimple.com
TORTILLAS DE PATATAS RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
TORTILLA DE PATATAS - FOOD NEWS
From foodnewsnews.com
TORTILLA DE PATATAS - SPAIN & PORTUGAL: COOKING & BAKING ...
From forums.egullet.org
TORTILLA DE PATATAS - RECIPES | FOOBY.CH
From fooby.ch
EASY TORTILLA DE PATATAS - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
KETO TORTILLA RECIPES FOR A LOW CARB DIET
From ketofoodist.com
EASY TORTILLA DE PATATAS - FOOD NEWS
From foodnewsnews.com
TOP 20 MUST-TRY TYPICAL FOODS IN MADRID – DEVOUR TOURS
From devourtours.com
10 BEST TORTILLA DESSERT RECIPES - YUMMLY
From yummly.com
TORTILLA DE PATATAS | LESOEUFS.CA
From lesoeufs.ca
THE MIGHTY TORTILLA: YOUR GUIDE TO A MEXICAN STAPLE
From elindiosandiego.net
AUTHENTIC SPANISH TORTILLA DE PATATAS RECIPE - DELISHABLY
From delishably.com
MEAT TORTILLA – TORTILLA.COM
From tortilla.com
TORTILLAS NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
EASY TORTILLA DE PATATAS RECIPE (TORTILLA DE PAPAS RECETA ...
From mystayathomeadventures.com
TORTILLA - AN OVERVIEW | SCIENCEDIRECT TOPICS
From sciencedirect.com
ARGENTINE TORTILLA (TORTILLA DE PAPAS) - LALA LUNCHBOX
From lalalunchbox.com
AUTHENTIC MEXICAN FLOUR TORTILLAS - TORTILLA FAMILIA
From tortillafam.com
ALL ABOUT TORTILLAS | ALLRECIPES
From allrecipes.com
TORTILLA - BBC GOOD FOOD
From bbcgoodfood.com
THE MYSTERIOUS HISTORY OF THE ... - RUNNING OF THE BULLS
From runningofthebulls.com
TORTILLA NUTRITION INFORMATION
From nutritiondata.self.com
24 THINGS TO MAKE WITH TORTILLAS OTHER THAN THE USUAL ...
From recipetineats.com
SPANISH OMELET (TORTILLA ESPAñOLA) RECIPE - THE SPRUCE EATS
From thespruceeats.com
TORTILLA DE PATATAS | RECIPE | FOOD, COOKING, FOOD AND DRINK
From pinterest.ca
ARE TORTILLAS GOOD FOR YOU? - CONSUMER REPORTS
From consumerreports.org
SPANISH FOOD: TORTILLA DE PATATAS - HOBBYATOZ
From hobbyatoz.com
TORTILLA DIET - HEALTHFULLY
From healthfully.com
TORTILLA DE PATATAS | RECIPE | FOOD, HOW TO COOK POTATOES ...
From pinterest.ca
COOKING FOR ONE: TORTILLA ESPAñOLA, AKA – THE SPANISH ...
From confessionsofafoodie.me
TORTILLA DE PATATAS - EGG FARMERS OF ALBERTA
From eggs.ab.ca
TORTILLA DE PATATAS - SPANISH RECIPES - DELISH
From delish.com
10 BEST TORTILLAS SIDE DISHES RECIPES - YUMMLY
From yummly.com
UPRENA - TORTILLA DE PATATAS CALORIES, CARBS & NUTRITION ...
From androidconfig.myfitnesspal.com
You'll also love