BAKED SPANISH STYLE TORTILLA WITH HAM
Steps:
- Heat the olive oil over medium heat in a large skillet, frying pan or sauté pan. Add the potato slices and stir to coat with oil. Cook for about 5-7 minutes, stirring occasionally.
- Add the sliced onions and crushed garlic. Mix well and continue cooking for another 10 minutes - stirring occasionally.
- Add the ham strips and sliced jalapeños, mix and cook for another 5 minutes or until the potatoes are tender. Taste and season with salt - the ham is naturally salty so you probably don't need to add much salt.
- Remove from the heat and let the potato ham mix cool for about 5 minutes.
- Pre-heat the oven to 375F.
- Beat eggs with some ground black pepper using a whisk or fork until you have a smooth mix.
- Add the potato ham mix to the eggs and stir gently.
- The tortillas can be baked in greased baking molds or an oven proof skillet(s). For easy removal, you can line the baking mold with parchment paper.
- Pour the tortilla mix into the baking molds and place in the pre-heated oven.
- Bake the potato and ham tortillas until they are fully cooked and they start to get golden on top. Exact baking time will vary based on the size of the baking pan and thickness of the tortilla. The smaller ones made in 5 inch cast iron pans (at less than 1 inch of thickness) took about 18-20 minutes to be done. The larger one made in a rectangular 9 inch by 5 inch pan , and about 1.5 inch thick, took about 30-35 minutes to be done.
- Remove the baked Spanish tortilla from the oven. Let it cool down a little before removing from the baking mold. If lined with parchment paper you can just gently lift it out of the pan. If prepared in small individual serving molds then they can be served directly as is. Can be served warm or cold.
- Sprinkle with chopped parsley (or cilantro) and crumbled queso fresco.
OVEN BAKED SPANISH TORTILLA
In this recipe the potatoes are cooked on the stove top and then added to the egg mixture which is then baked until set. It should rest 15 minutes after baking before serving. For planning purposes, the recipe should be started about 1 hour and 20 or 30 minutes before serving.
Provided by PanNan
Categories Breakfast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 375 degrees.
- 2. Line a 9-inch cake pan with aluminum foil and brush with olive oil on bottom and sides.
- 3. Toss the potatoes, onion, garlic, green onions, bell pepper, 1/2 tsp of salt, and 1/4 tsp of pepper together with olive oil (just enough to coat them) in a large bowl, until the potatoes are thoroughly coated with oil and the potato slices separate.
- 4. In a large, DEEP, 10-inch skillet, heat about 2 Tbsp of olive oil over high heat until hot.
- 5. Reduce heat to medium and add potato mixture to skillet. Set the bowl aside for the moment, but no need to wash, we'll use it again.
- 6. Cover potato mixture and cook, stirring every few minutes until potatoes are tender. About 25 minutes.
- 7. While the potatoes are cooking, whisk the eggs and about 1/2 tsp of salt in the reserved bowl.
- 8. Fold the potato mixture into the egg mixture, scraping the skillet.
- 9. Mix grated Parmesan cheese into the potato/egg mixture.
- 10. Pour the potato/egg mixture into the prepared foil-lined pan.
- 11. Cook, uncovered for about 20-25 minutes or until golden brown and set.
- 12. Slide onto a plate and allow to cool for about 15 minutes before cutting. Serve warm or at room temperature, sliced into wedges.
Nutrition Facts : Calories 223.2, Fat 11.3, SaturatedFat 2.6, Cholesterol 156.5, Sodium 94.1, Carbohydrate 22.4, Fiber 3.1, Sugar 2.3, Protein 8.6
SWEET AND SMOKEY SPANISH-STYLE HAM
Provided by Food Network Kitchen
Categories main-dish
Time 3h40m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Let the ham sit at room temperature 30 minutes. Preheat the oven to 325 degrees F. Trim off any skin from the ham if needed. Score the ham through the fat in a diagonal crosshatch pattern without cutting into the meat. Place the ham, flat-side down, on a rack in a roasting pan. Pour 1/4 inch of water into the bottom of the pan. Roast ham until it reaches an internal temperature of about 130 degrees F, about 2 1/2 hours or 15 minutes per pound.
- Meanwhile, combine the sugar, paprika, garlic powder and oregano in a small bowl and stir until well mixed. Whisk in the olive oil until the mixture is a smooth paste.
- Remove the ham from the oven when it has reached 130 degrees F internally. Increase the oven temperature to 425 degrees F. Spoon or brush the mustard all over the ham. Spread the spice paste with a spoon as evenly as possible all over the ham. Add water as needed to the bottom of the pan. Return the ham to the oven and roast until the paste forms a very light brick red crust, turning once halfway through, about 25 minutes more.
HAM AND CHEESE BREAKFAST TORTILLAS
This is great for a special brunch or even a quick and easy dinner. Other breakfast meats can be used, but the deli ham is the easiest since it is already fully cooked.
Provided by Jennifer
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Burrito Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Beat together eggs and milk. Heat a lightly oiled skillet (or non-stick pan) over medium high heat and cook egg mixture, stirring occasionally, until firm. When almost done, stir in ham, green onions, salt and pepper.
- Spoon 1/4 of the egg mixture on top of each tortilla. Sprinkle the eggs with cheese, fold over the tortilla to make a roll and top with salsa if desired.
Nutrition Facts : Calories 627 calories, Carbohydrate 42 g, Cholesterol 601.3 mg, Fat 34.3 g, Fiber 2.9 g, Protein 37.1 g, SaturatedFat 13.7 g, Sodium 1320.8 mg, Sugar 4.8 g
BAKED SPANISH TORTILLA
Served chilled, this baked Spanish tortilla is made with eggs, potatoes, sun-dried tomatoes, red bell pepper and fresh thyme.
Categories Breakfast
Time 5h
Yield 8
Number Of Ingredients 8
Steps:
- In 12-inch nonstick skillet, heat oil over medium-high heat. Cook potatoes and onions in oil about 5 minutes, turning potatoes constantly for even cooking, until oil begins to simmer; add thyme, salt and pepper. Simmer about 10 minutes longer, turning potatoes constantly, until potatoes are soft and tender. (If potatoes begin to fry and turn brown during cooking, reduce heat.) Remove from heat; drain (do not wash skillet). Place potato mixture in medium bowl; cool slightly.
- Meanwhile, in same skillet, cook and stir bell pepper and sun-dried tomatoes over medium heat 1 minute; add to potato mixture. Break up potatoes a little with fork.
- Heat oven to 350°F. Line bottom of 13x9-inch (3-quart) glass baking dish with cooking parchment paper; grease side of dish with oil. In large bowl, lightly beat eggs with fork or wire whisk until well mixed. Add potato mixture to eggs; stir until blended. Carefully pour into baking dish.
- Bake about 30 minutes or until eggs are completely set and top is slightly puffed and golden; cool 15 minutes. Cover tightly and refrigerate at least 4 hours or until chilled.
- To serve, run thin knife around edge of tortilla to loosen. Place rectangular serving platter upside down on baking dish (be sure platter is at least as large as baking dish); carefully turn platter and baking dish over. Remove baking dish; peel off cooking parchment paper. Serve chilled.
Nutrition Facts : ServingSize 1 Serving
BAKED SPANISH - STYLE TORTILLA
Unlike traditional tortillas (the Spanish form of frittatta), which rely on copious quantities of olive oil for frying potatoes and other ingredients, this version steams the spuds and lightly sautes the remaining (homegrown) veggies with a tiny bit of chorizo, then combines them with an egg substitute, paprika and goat cheese. Baked in a springform pan, it's a full meal in a slice - no crust required!
Provided by YummySmellsca
Categories One Dish Meal
Time 1h5m
Yield 1 9, 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 F and grease a 9" springform pan wrapped in foil.
- Heat oil in a deep saute pan over medium heat and add the zucchini and shallots.
- Cook until zucchini begins to brown, then add the potatoes and garlic (and peppers if using) and cook 1 minute.
- In a large bowl, beat the Egg Beaters (or eggs), paprika, salt, pepper, cream, thyme, green onions and cheese until well combined.
- Add sauteed mixture and stir through gently.
- Pour into the pan and bake until the eggs set, about 40-45 minutes.
- Cool at least 5 minutes before running a thin knife around the edge of the pan and unmoulding.
- This is great warm or cold.
Nutrition Facts : Calories 149.2, Fat 7.6, SaturatedFat 3.6, Cholesterol 13.2, Sodium 111.7, Carbohydrate 15.3, Fiber 2.1, Sugar 2.4, Protein 6
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