Modified Spanish Tortilla With Eggs Potato Zucchini And Goat Cheese Recipes

EASY SPANISH TORTILLA RECIPE

Steps:

• In a big bowl, whisk together the eggs, salt, and paprika. Set aside for now.
• Prepare a 10-inch oven-proof nonstick skillet or a well-seasoned cast iron skillet. Heat the olive oil in the skillet over medium-high heat until shimmering but not smoking.
• Add the potatoes, onions, and scallions to the oil (at first, they won't all seem to fit, but with a little stirring, they'll compress as they cook). Lower the heat immediately to medium-low and watch to control the heat and make sure it continues to gently bubble. Cook for 25 minutes, stirring occasionally, until the potatoes are very tender.
• Use a heat-safe strainer over a heat-safe bowl to drain the olive oil (reserve the oil aside for now).
• Season the potatoes well with kosher salt and add them to the egg mixture in the bowl.
• Turn the oven broiler on.
• In the skillet, heat 3 tablespoons of the reserved olive oil over medium heat. Pour in the egg and potato mixture, and gently press to even out the top. Reduce the heat to medium-low. Cook until you see the edges of the omelette begin to set and firm up then put the pan under the broiler to finish cooking. Broil for about 5 minutes, watching carefully until the eggs are cooked through and the top of the omelette browns slighlty (see notes if you prefer to finish cooking on stovetop).
• Allow the tortilla a few minutes before serving.
• To serve, invert the tortilla onto a large serving platter (you may need to loosen the edges using a spatulla). Cut into 6 slices and serve.

SPANISH TORTILLA

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.

SPANISH TORTILLA

Steps:

• Peel and thinly slice potatoes and onions; it's easiest if you use a mandoline. Meanwhile, heat oil in an 8- or 10-inch nonstick skillet over medium heat. After 3 or 4 minutes, drop in a potato slice. When tiny bubbles appear around its edges, add potatoes, onions, a good pinch of salt and a liberal sprinkling of pepper. Gently turn mixture in oil with a wooden spoon, and adjust heat so oil bubbles lazily.
• Cook, turning potatoes gently every few minutes, until they are tender when pierced with a small knife. Adjust the heat so they do not brown. If potatoes begin to break, they are overdone; stop cooking immediately. As potatoes cook, beat eggs with some salt and pepper in a large bowl.
• Drain potatoes in a colander, reserving oil. Wipe out skillet, and heat over a medium flame for a minute. Add 2 tablespoons oil. Gently mix warm potatoes with eggs, and add to skillet. As soon as edges firm up, after a minute or so, reduce heat to medium-low. Cook 5 minutes.
• Insert a rubber spatula all around edges of tortilla to make sure it will slide from pan. The top will still be runny. Carefully slide out onto a plate. Cover with another plate, and holding plates tightly, invert them. Add another tablespoon oil to skillet, and use the spatula to coax tortilla back in. Cook 5 minutes, then slide from skillet onto a clean plate. Serve warm (not hot), or at room temperature. Do not refrigerate.

SPANISH EGG TORTILLA WITH CHARRED PEPPERS, GOAT CHEESE, POTATOES AND CARAMELIZED ONIONS WITH PARSLEY SALAD IN SHERRY VINAIGRETTE

Steps:

• For the Charred Peppers: Preheat broiler. Rub pepper with olive oil and place on a baking sheet. Broil peppers until the skins are charred on all sides. Place in a paper bag and let steam for 5 minutes. Remove skin and seeds and cut into julienne.
• For the Onions: Heat butter and oil in a medium saute pan over medium heat. Add onions and cook until soft and caramelized. Add garlic and cook for 2 minutes. Season with salt and pepper.
• For the Potatoes: Preheat oven to 375 degrees. Rub potatoes with olive oil. Place in a small baking dish and roast until just cooked through. Remove and slice into 1/4-inch thick slices.
• For the Tortilla: Heat oil in a large saute pan. Add the peppers, onions and potatoes and cook for 1 minute. Add the eggs and season with salt and pepper to taste. When the eggs begin to cook around the edges, use a spatula to gently push eggs from edge of pan into the center. While the mixture is still loose, add chunks of the goat cheese and parsley. Continue to pull eggs to center of pan. When firm on bottom, invert onto a plate, add more oil to pan and place other side into pan. Cook for 1 minute. Flip onto a serving plate
• For the Salad: Whisk together the vinegar, mustard and oil and season with salt and pepper to taste. Add the remaining ingredients and toss to coat. Top with the pine nuts.

SPANISH EGG AND POTATO TORTILLA

Steps:

• Adjust oven rack to the middle position; preheat oven to 450°.
• Heat oil in a 10-inch ovenproof nonstick skillet over med-high heat until shimmering.
• Add in potatoes, onion, and 1/2 teaspoon salt.
• cover and cook, stirring occasionally, until potatoes and onion are soft, 8-10 minutes.
• In a bowl, whisk eggs, 1/4 teaspoon salt, and 1/4 teaspoon pepper together.
• Add eggs to the skillet and cook, using rubber spatula to stir gently in circular motion, until mixture is slightly thickened, about 1 minute.
• Bake in oven until top is puffed and edges have pulled away slightly from sides of pan, 3-5 minutes.
• Use rubber spatula to loosen tortilla from skillet, then slide onto cutting board, slice into wedges and serve.

SPANISH EGG TORTILLA

Steps:

• Spicy Tomato Sauce: Heat oil in a small saucepan. Add onion and garlic; cook over medium heat for 10 minutes. Stir in tomatoes and red pepper; cover and cook for 20 minutes more. Let cool slightly, then puree in a blender or food processor; transfer to a serving bowl.
• Tortilla: Heat oil in a 7- or 8-inch skillet. Add onions and cook over low heat for 10 minutes; add potatoes to skillet.
• Season eggs with garlic salt and pepper; stir in cheese and add to skillet. Let cook for a few minutes, then carefully lift edges and tilt skillet so uncooked egg can run underneath. When eggs are almost set, carefully slide onto a plate. Cover with skillet and invert eggs back into skillet. Cook for a few minutes more or until cooked through.
• Sprinkle with parsley and cut into wedges. Serve warm or at room temperature.
• This dish is also great when wedges are topped with small spoonfuls of Spicy Tomato Sauce.

SPANISH TORTILLA

Steps:

• Slice edges off of potatoes so that potatoes are roughly square; thinly slice. Heat olive oil in medium skillet over medium heat. Add potatoes and lightly fry. Remove potatoes with a slotted spoon and set aside.
• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon, crumble and set aside. Reserve 1 tablespoon bacon grease and cook ham, onion and red pepper. Remove from heat.
• Beat together eggs and Spanish seasoning. Pour eggs into skillet with vegetables. Add bacon and potatoes. Cook over medium heat, without stirring until bottom begins to brown. Turn omelet over and allow both sides to brown. Serve warm.

SPANISH-STYLE TORTILLA

Steps:

• Position rack in center of oven and preheat to 350°F. Cook potatoes in large saucepan of boiling salted water until tender, about 6 minutes. Drain and cool.
• Whisk eggs and next 5 ingredients in large bowl until well blended. Mix in potatoes. Heat oil in large ovenproof nonstick skillet over high heat. Add onion; sauté until golden, about 5 minutes. Reduce heat to medium. Add egg mixture; cook 3 minutes, occasionally stirring egg from sides of skillet. Place skillet in oven and bake eggs until set in center and no longer wet on top, about 20 minutes.
• Remove tortilla from oven. Immediately place skillet on cold wet kitchen towel to prevent further cooking. Let stand 2 minutes. Run spatula around edge of skillet and under tortilla. Lift skillet and tilt, sliding tortilla onto platter. Serve warm or at room temperature. Cut into wedges.

MODIFIED SPANISH TORTILLA WITH EGGS, POTATO, ZUCCHINI AND GOAT CHEESE

Steps:

• Use a mandoline to slice potatoes and onion, and shallot to about 1/3 inch thick. Slice zucchini on mandoline slightly thicker. No need to peel if using gold or other thin-skinned potatoes. I used half a brown onion and a giant shallot roughly equal in size. One regular brown onion should be fine but the shallot adds more depth
• Heat olive oil over medium high heat in a cast iron or nonstick pan that's oven safe, then crush the single garlic clove and add to the oil for flavor
• Test oil by putting in one slice of potato. When it bubbles, add potatoes, shallot, onion and some of the sage. Carefully stir to make sure all are coated in the oil. Continue to stir gently until potatoes are almost but not fully cooked. Don't let them brown. And they will absorb a good amount of the oil.
• Remove potatoes and drain on paper towels or the like. Salt to taste and sprinkle part of the chopped parsley. Add zucchini to the same pan in remaining oil. Sautee until crisp tender.
• Beat eggs in a bowl with paprika, salt, pepper, chopped savory, chopped sage and rest of chopped parsley, reserving some for garnish.
• Fry zucchini in same pan until crisp tender, then remove to drain. Clean pan of any crusted items from the frying. Leave 2 tablespoons of oil, and add a tablespoon of butter. All olive oil is fine and more traditonal.
• Let fried items cool somewhat, then add to beaten egg mixture along with parmesan, tossing gently with hands so the potatoes don't break up too much. Add crumbled boursain at the end so the crumbles stay somewhat distinct. Heat pan on medium and when warm gently transfer mixture in the bowl back to the pan. Smooth the top to create an even layer.
• Cook over medium low heat for 5-7 minutes. Then transfer pan to a preheated 225 degree over.
• Cook until eggs are set but not overcooked, approximately 15 minutes. Remove and let cool.
• Depending on the look you like, either slide tortilla onto platter, or put the platter over the pan and invert the tortilla. The latter is more traditional. The bottom with be a brown crust.spa