SPANISH POTATO OMELET (TORTILLA DE PATATAS)
The Spanish word fro Omelet is Tortilla, although it is nothing like the Mexican tortilla! A quick, delicious Brunch or weekday dinner doesn't get much easier than this! Zaar World Tour 8
Provided by pammyowl
Categories Breakfast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Fry bacon in 10 inch skillet until crisp. Remove bacon, drain all but 4 tablespoons of fat from pan.
- Add potato and onion, cook and stir until the potatoes are tender and golden, about ten minutes.
- Whisk eggs with salt and pepper.
- Add the bacon back to the pan, add eggs.
- Cover with lid and cook on LOW until the eggs are set, perhaps 10 minutes more. Garnish with parsley.
- Cut into wedges and serve.
- Be sure not to overcook, it will get rubbery! Eggs cook themselves even after they are off the heat, as I'm sure you know.
Nutrition Facts : Calories 214.7, Fat 12.6, SaturatedFat 4.2, Cholesterol 287.2, Sodium 646.8, Carbohydrate 12.6, Fiber 1.7, Sugar 1.9, Protein 12.2
MONTADITO DE TORTILLA DE PATATAS - POTATO OMELETTE OPEN-FACED SA
Ready, Set, Cook! Special Edition Contest Entry: This recipe takes us back home to Barcelona, Spain. On a recent visit we went to a tapas restaurant and this is our creation mixing two famous catalan tapas. Tortilla de patatas (potato and onion omelette) and Escalivada (roasted peppers and eggplant) and in a bed of pan con tomate (crunchy bread with fresh grated tomato, salt and extra virgin olive oil).
Provided by May I Have That Rec
Categories Breakfast
Time 45m
Yield 4 montaditos, 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, sauté potatoes and green onions in 3 ½ tablespoons of olive oil. Add 2 teaspoons of salt. Cook until potatoes are tender and just start to brown , about 15-20 minutes. Set aside and let cool slightly.
- In a large bowl, beat eggs with a pinch of salt. Add potatoes and mix well.
- Return the skillet to the heat and add 2 tablespoons of olive oil.
- Pour the egg / potato mixture and cook on one side, at medium-low heat, until the bottom starts to brown.
- Place a large plate or a lid on the skillet. Remove from heat and flip the skillet quickly, to turn the omelet around. Slowly slide the uncooked side onto the skillet and return to heat. (Note: Be very careful not to burn yourself while doing this. We recommend using oven mitts or a towel. However, if you do not feel comfortable flipping the omelet this way, place the skillet in the oven and bake at 350F until set. Make sure you use an oven proof skillet!).
- Cook until set, pricking the top of the omelet with a fork, to allow it to cook evenly and a little bit faster. Set aside and let cool slightly.
- In the mean time, slice the ciabatta rolls in half and toast lightly.
- Grate the tomato in a bowl discarding the skin.
- Drizzle the remaining olive oil on the each half of the ciabatta rolls and spread the grated tomato on top, and season with salt to taste.
- Cut the potato omelette into 4 squares to fit on top of the roll. Place a square of potato omelet on each half, top with 2 strips of roasted red pepper and 1 tablespoon of goat cheese.
- Place in the broiler for approximately 4-5 minutes or until the cheese melts slightly and has a golden brown color.
Nutrition Facts : Calories 285, Fat 26.9, SaturatedFat 4.6, Cholesterol 186, Sodium 1239.3, Carbohydrate 4.5, Fiber 1.4, Sugar 2.6, Protein 7.1
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!
SPANISH TORTILLA (POTATO OMELETTE)
The potato omelette is a traditional Spanish tapas, or appetizer, but it's equally good for breakfast or brunch. Found while looking for spanish recipes for ZWT5.
Provided by Katzen
Categories Spanish
Time 20m
Yield 6 wedges, 6 serving(s)
Number Of Ingredients 5
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.
TORTILLA DE PATATAS
A Spanish omelet made from thinly sliced potatoes and onions, cooked in olive oil, and bound with a simple egg mixture. Good hot or cold as a side dish.
Provided by Heidi Jeseritz
Categories Omelets
Time 45m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oil in a deep stockpot over medium-high heat until almost smoking, 2 to 4 minutes. Add potatoes and onion; they should be mostly covered with oil. Season with 1 1/2 teaspoons salt. Cook, stirring occasionally and maintaining a gentle simmer, until potatoes are just fork-tender, 8 to 12 minutes; do not overcook.
- Drain potato-onion mixture in a colander; reserve oil for another use or discard. Allow to cool for a few minutes, then taste and season with more salt, if needed.
- Meanwhile, crack eggs into a large bowl and season with remaining 1/2 teaspoon salt; whisk until well beaten. Add potato-onion mixture and toss to coat.
- Heat a 10-inch nonstick skillet over high heat. Add 1 teaspoon olive oil, then pour in egg-potato mixture. Level it with a spatula and cook for 1 minute. Reduce heat to medium-low and cook for about 5 minutes. Run a rubber spatula around the outer edges to make sure it's not sticking and to help it form its shape.
- Once it starts to firm up around the edges and in the center (although it will still be a little runny), place a large plate over the skillet. Flip the omelet onto the plate, then slide it back into the skillet. Use the spatula to help press the edges in and under, to maintain a rounded edge. Cook over high heat for 1 minute, then reduce to low and cook until it feels set in the center and a knife inserted in the center comes out clean, 2 to 3 more minutes.
Nutrition Facts : Calories 438.7 calories, Carbohydrate 14.7 g, Cholesterol 93 mg, Fat 40.3 g, Fiber 1.4 g, Protein 4.8 g, SaturatedFat 6.1 g, Sodium 427.5 mg, Sugar 0.6 g
SPANISH OMELET/TORTILLA DE PATATA RECIPE BY TASTY
Here's what you need: onion, potatoes, olive oil, eggs, salt
Provided by Dhruv Vohra
Categories Breakfast
Yield 1 serving
Number Of Ingredients 5
Steps:
- Heat up the olive oil in a really hot pan.
- Thinly slice the onion.
- Slice the potatoes into 3-millimeters thick pieces.
- Fry the vegetables in the olive oil over high heat for 10-15 minutes until they caramelize.
- Drain the vegetables and save the olive oil for later use.
- Add 6 eggs to a bowl and whisk. Add the fried vegetables, stir, and leave to set for 15-20 minutes.
- In a nonstick pan, fry the egg mixture over high heat for 1 minute, then reduce to a low heat for 2-4 minutes.
- Cover the pan with a large plate and carefully turn the omelet out onto the plate.
- Slide the omelet back into the pan and fry for a further 3-5 minutes over low heat. To check the omelet is cooked, gently press on the centre of the omelet. If the surface springs back, it is ready.
- Repeat step 8 to remove omelet from the pan.
- Enjoy!
SPANISH OMELETTE (TORTILLA DE PATATAS) (SPAIN)
POSTED FOR ZAAR WORLD TOUR 5. Along with paella, the ubiquitous tortilla de patatas - is perhaps one of the best-known Spanish dishes. It is impossible to find a self-respecting tapas bar that does not feature tortilla in its repertoire. As delicious as it is versatile, this Spanish staple lends itself to countless variations according to personal taste. Some cooks mix in mushrooms, beans, spinach, and tomatoes, while others choose to omit the onion and instead cover the tortilla in tomato sauce. Others still would never dream of serving the tortilla without heaping mounds of mayonnaise. Each region, and each tapas bar, will have its own variation of the traditional tortilla. This delicious tapa can be served warm or cold. From http://www.spain-recipes.com.
Provided by UmmBinat
Categories Breakfast
Time 40m
Yield 4 , 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the olive oil in a 9-inch skillet and add the potato slices carefully, because the salt will make the oil splatter.
- Try to keep the potato slices separated so they will not stick together. Cook, turning occasionally, over medium heat for 5 minutes.
- Add the onions and garlic and cook until the potatoes are tender.
- Drain into a colander, leaving about 3 tablespoons of oil in the skillet.
- Meanwhile, in a large bowl, whisk the eggs with a pinch of salt.
- Add the potatoes, and stir to coat with the egg.
- Add the egg-coated potatoes to the very hot oil in the skillet, spreading them evenly to completely cover the base of the skillet. Lower the heat to medium and continue to cook, shaking the pan frequently, until mixture is half set.
- Use a plate to cover the skillet and invert the omelette away from the hand holding the plate (so as not to burn your hand with any escaping oil).
- Add 1 tablespoon oil to the pan and slide the omelette back into the skillet on its uncooked side.
- Cook until completely set.
- Allow the omelette to cool, and then cut it into wedges.
- Season it with salt and sprinkle with lemon juice to taste if using.
- Serve warm or at room temperature.
VEGAN TORTILLA DE PATATAS (SPANISH OMELETTE)
Found this recipe in the slashfood blog. It was adapted from http://creativegan.net/news/archives/tortilla-de-patatas-sin-huevo/. It looks so lovely and I cannot wait to make it. Will post more notes once I have had a chance to cook it.
Provided by Pixies Kitchen
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Peel potatoes, onion and zucchini and cut into bite sized pieces.
- Chop the onion and cut the zucchini into bite sized pieces.
- In a good frying pan, heat the olive oil at medium heat.
- Saute the onion, add the potatoes and cook them until they are soft.
- When they are done. remove them from the heat and put them in a mixing bowl.
- Mix chickpea flour (gram flour) with the soy milk, vinegar and salt.
- Chop 1 tomato, and mix with the flour and 1/2 cup of water in a blender.
- Pour the flour/tomato mixture over the potatoes and mix well.
- Heat the frying pan once more with olive oil when hot, pour the potato mixture onto the frying man and flatten in to a smooth and even surface.
- Cook the omelet for about 5 minutes with a lid on the frying pan. If your frying pan does not have a lit, you can use a large plate.
- Placing the lid on the pan will mean that you do not have to "flip" the omelet in order to cook it on both side, the heat from the steam on top will cook the "batter" enough that the omelet is done.
- If you would prefer not to put a lid on it, you can flip the omelet carefully and then cook on the 2nd side for a few minutes.
Nutrition Facts : Calories 368.3, Fat 1.6, SaturatedFat 0.3, Sodium 47.5, Carbohydrate 78.3, Fiber 11, Sugar 7.1, Protein 12.1
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