Boquerias Tortilla Espanola Recipes

BAKED TORTILLA ESPANOLA

Steps:

• Preheat oven to 400°F heat oil and saffron in an 8-inch skillet over medium heat. Add potatoes, onions and garlic, and stir well. Gently press into an even layer with a spatula. Reduce heat to medium-low, cover, and cook for 10 minutes. Stir, season with salt and pepper, and press again. Cover, and cook for 10 minutes. Drain in a colander, reserving oil.
• Whisk together eggs, parsley, and thyme. Season with salt and pepper. Stir in potato mixture. Heat 2 tablespoons reserved oil in the skillet over medium heat. pour in egg mixture, and gently press into an even layer. Reduce heat to medum-low. Cook uncovered, for 2 minutes.
• Bake and set, about 5 minutes. Invert or serve from pan.

"TAKE ME TO SPAIN" TORTILLA ESPANOLA #5FIX

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.

EASY SPANISH TORTILLA ESPANOLA

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:

• 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.

LA BOQUERIA MARINATED SPANISH OLIVES

Steps:

• Mix all ingredients together.
• Marinade 30 minutes to 6 hours.
• serve.

SPANISH TORTILLA

Steps:

• Heat oil in a large ovenproof skillet over medium heat. Add potatoes, onion, and salt. Use a heatproof spatula to coat potatoes with oil. When oil begins to bubble, reduce heat to medium-low and cook, turning frequently, until potatoes are tender but not browned, 20-25 minutes.
• Using a slotted spoon, transfer potatoes and onion to a large heatproof bowl. Add eggs and stir gently to combine; do not break up potatoes. Strain oil into a glass measuring cup; wipe out skillet.
• Heat 3 tablespoons reserved oil from measuring cup in skillet over medium-high heat. Add egg-potato mixture and cook, stirring constantly but gently to keep potatoes intact, until eggs begin to set (eggs will look scrambled), about 2 minutes. Spread mixture in an even layer; reduce heat to medium-low. Preheat broiler to high.
• Cook tortilla, shaking pan occasionally to prevent it from sticking, until eggs are nearly cooked through, about 12 minutes. Transfer skillet to oven and broil until top of tortilla is just cooked, about 2 minutes.
• Remove from oven. Invert a large plate over skillet. Using oven mitts (skillet and potatoes will be very hot; use caution), hold plate firmly over skillet and flip, releasing tortilla onto plate. Let sit at room temperature for at least 20 minutes and up to 2 hours before serving.