Papas Tortilla Casserole Recipes

TORTILLA DE PATATAS

Steps:

• Add olive oil to a large skillet over medium heat.
• Add potato and onion; they should be mostly covered with olive oil (add a little more oil if needed). Season with 1 1/2 teaspoon sea salt. Cook on medium-high heat, maintaining a gentle boil, for 8-12 minutes, turning occasionally, until potatoes are just fork tender. Don't overcook.
• Drain potatoes in a colander, reserving oil. Taste and season with more salt, if needed. Allow to cool for a few minutes.
• Meanwhile crack eggs into a bowl and season with about ½ tsp salt. Beat eggs together. Add potato and onion and toss to coat.
• Add a little bit of oil to the bottom of a 10-inch non-stick skillet over high heat. Once hot, pour potato mixture into it and cook on high heat for 1 minute. Reduce heat to medium-low and cook for about 5 minutes.
• Run a rubber spatula along the outer edges of the tortilla 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 on toplace a large plate (larger than the size of the paover the pan and flip the omelette onto the plate.
• At this point, the cooked side of the tortilla de patatas should be facing up.
• Now gently slide the omelette back into the pan. Aim the back of the omelette to slide into the back of the skillet and use the spatula to help slide the rest of it off the plate and into the pan. Then use the spatula again to press the sides of the omelette in and under, to keep that rounded edge.
• Cook on high heat for 1 minute, and low heat for 2-3 more minutes or until done. It's done when it feels set in the center and a knife or toothpick inserted into the center comes out clean.
• Flip the finished tortilla de patata back onto a plate, and serve. Serve warm or at room temperature.

TORTILLA CASSEROLE

Steps:

• Heat oven to 350°F. Cook beef and onion in 10-inch skillet over medium-high heat, stirring occasionally, until brown; drain. Stir in hot water, salsa, milk, uncooked Pasta and Sauce Mix. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 7 minutes, stirring occasionally, until pasta is tender.
• Cut tortillas in half. Spread 2 cups beef mixture in ungreased rectangular baking dish, 11x7x1 1/2 inches, or shallow 2-quart casserole; top with 6 tortilla halves and 3/4 cup cheese. Spread with 2 cups beef mixture; top with remaining tortilla halves. Top with remaining beef mixture and cheese.
• Bake uncovered 15 to 20 minutes or until hot and cheese is melted.

TORTILLA DE PATATAS

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.

TORTILLA DE PATATA AND CEBOLLA

Steps:

• Heat the oil in a large skillet, cook the onions until soft. Add potatoes and cook over medium-heat until almost done with no color, about 10 minutes. Break the potatoes up a bit with a spatula, then transfer the potatoes and onions to the bowl with the eggs. Stir the potatoes around to cover well with the egg, and season with salt and pepper. Remove most of the oil from the skillet, leaving about 1 tablespoon. Add the egg mixture, reduce the heat to low and cook omelet slowly until golden and firm enough to flip. Carefully flip omelet, slipping it onto another plate if necessary, and cook until done, it should still be soft inside, and about 1-inch thick.
• Cut omelet into squares and serve immediately hot, or let cool to room temperature and serve.

MEXICAN TORTILLA CASSEROLE

Steps:

• In a large skillet over medium-high heat, heat 1 tablespoon of the olive oil. Add the tomatoes, onion and garlic, stir and cook for a minute or two to soften the onion. Add 2 teaspoons of the chili powder, 1 teaspoon of the paprika and 1 teaspoon of the cumin. Stir and cook the mixture for another minute or two to release the flavors of the spices. Remove the mixture to a bowl and set aside.
• In the same skillet, heat the remaining 1 tablespoon olive oil. Add the chicken along with the remaining 2 teaspoons chili powder, 1 teaspoon paprika, 1 teaspoon cumin and 1/2 teaspoon salt. Saute the chicken until it's deep golden brown and done in the middle, about 4 to 5 minutes. Add 1 cup water and stir to make a sauce. Bring the sauce to a boil and cook until it's reduced by half, about 3 to 4 minutes. Stir in the beans and set aside.
• To assemble the casserole, pour half a jar (about 1 cup) of salsa verde into the bottom of a 9-by-13-inch casserole dish or disposable foil baking pan. Add a layer of half the tortillas on top of the salsa verde, overlapping the edges. Spoon the rice over the tortillas, spread the tomato mixture over the rice, then sprinkle the corn over the tomatoes. Next, add the chicken and bean mixture, then sprinkle on half the cheese and pour over half the enchilada sauce. Next, add the rest of the tortillas, then pour on the rest of the salsa verde and the rest of the enchilada sauce and sprinkle on the rest of the cheese.
• If you're baking the casserole right away, preheat the oven to 375 degrees F and bake, covered with foil, for 20 minutes. Then remove the foil and continue baking for 15 to 20 minutes, or until hot and bubbly. Serve with sour cream and cilantro.
• Find this recipe and more in Ree's new book, The Pioneer Woman Cooks: Dinnertime ($30, William Morrow Cookbooks).

TORTILLA CASSEROLE

Steps:

• Preheat the oven to 400°F.
• Combine the beans, tomatoes, chiles, corn, scallions, cumin, and oregano in a mixing bowl. Mix thoroughly.
• Lightly oil a wide, shallow 2-quart rectangular or round casserole and layer as follows: 5 tortillas, overlapping one another; half of the bean mixture; half of the cheese; and the optional vegetable layer. Repeat the tortilla, bean, and cheese layers.
• Bake the casserole for 12 to 15 minutes, or until the cheese is bubbly. Let stand for a minute or two, then cut into squares or wedges to serve. Pass the salsa and optional sour cream for topping.
• variation
• For the optional vegetable layer, use either 10 to 12 ounces lightly steamed and well-drained baby spinach or lightly sautéed thin slices of zucchini and/or yellow summer squash; you'll need two medium squashes for this.
• menu suggestions
• If you're not making the optional squash layer in the casserole, Zucchini and Summer Squash Sauté (page 209) is a good side dish with this meal. If you want the meal to be more substantial, cook some quinoa while the casserole is in the oven. Add some curly lettuce and cherry or grape tomatoes to garnish the plate.
• Serve with microwaved white or sweet potatoes and Creole Coleslaw (page 178). Or, to keep this meal as easy as possible, serve with a simple green salad rather than the slaw.
• nutrition information
• Calories: 295
• Total Fat: 10g
• Protein: 9g
• Carbohydrates: 45g
• Fiber: 9g
• Sodium: 315mg

TORTILLA CASSEROLE

Steps:

• Crumble meat into a 2-qt. microwave-safe dish; add onion and green pepper. Cover and microwave on high for 5-6 minutes or until meat is no longer pink; drain. Stir in the taco seasoning, tomato sauce, tomato paste, olives, water and chili powder. Cover and cook at 50% power for 10 minutes or until thickened, rotating dish once., In a bowl, whisk the eggs, sour cream and pepper. Place two tortillas in an 11x7-in. microwave-safe dish. Layer with half of the sour cream mixture and meat sauce; repeat. Top with corn chips and cheese., Microwave, uncovered, at 50% power for 10-15 minutes or until a thermometer reads 160° and cheese is melted. Let stand for 5 minutes before cutting.

HEARTY TORTILLA CASSEROLE

Steps:

• In a skillet over medium heat, cook beef until no longer pink; drain. Add taco seasoning and water. Simmer, uncovered, for 5 minutes; remove from the heat and set aside. , In a saucepan, saute onion, chilies, jalapeno and garlic in oil until tender, about 8 minutes. , Stir in cream and salt. Cover and simmer for 5 minutes. , Spread 3 tablespoons sauce in an ungreased 8-in. round or square baking dish. Spread about 2 teaspoons sauce on each tortilla; layer with beans, beef mixture and 2 tablespoons of each kind of cheese. Roll up and place seam side down in baking dish. Top with remaining sauce. , Bake, uncovered, at 350° for 25 minutes. Sprinkle with remaining cheeses; bake 5 minutes longer. Serve with sour cream and salsa if desired.

TORTILLA CASSEROLE

Steps:

• Heat oven to 400 degrees. Cut chicken breast into 1/2-inch cubes. Combine cornmeal, morita powder, and salt; sprinkle over chicken. Toss to coat, and place in a colander; shake off any excess cornmeal.
• Heat a large nonstick skillet coated with olive-oil cooking spray over medium-high heat; add chicken. Cook, stirring occasionally, mixture over the tortilla, and spread to coat evenly. Place a second tortilla on top, cover with half the canned tomato mixture, and top with a third tortilla. Cover with remaining chicken mixture and the last tortilla. Spread remaining canned tomato mixture over the top, and sprinkle with cheese.
• Place in oven; bake until golden brown, 25 to 30 minutes. Transfer from oven to cooling rack for about 15 minutes. Release springform; remove sides. Cut into six wedges using a serrated knife. Serve.

TORTILLA DE PATATA (SPANISH TORTILLA)

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.

PAPA'S PAPAS CASSEROLE

Steps:

• Preheat oven to 450°F.
• Peel potatoes (optional) and cut into wedges or large chunks.
• Rinse well to remove surface starch.
• Place potatoes and 1 tablespoon dried minced onions in a large bowl.
• Add 2 tablespoons oil and mix well to coat.
• Spread potato mixture evenly in a 9"x13" baking pan, in a single layer if possible.
• Roast for 40-45 minutes, turning halfway through.
• Meanwhile, heat remaining oil in a large skillet.
• Add garlic, jalapeno and remaining minced onions and cook, stirring, until garlic softens and onions are lightly colored, about 3 minutes.
• Add meat, oregano, cilantro, salt and pepper.
• Cook, stirring, until meat is browned, breaking up large chunks with a spoon.
• Add beans and mushrooms, and cook 1 minute.
• Add tomato sauce and cook, stirring, until heated, about 3 minutes.
• Stir in one-third of the cheese and cook just until cheese is melted. Remove from heat.
• When potatoes are browned and cooked through, remove from oven.
• Spoon meat mixture over potatoes and top with remaining cheese.
• Return to oven and cook until cheese is melted and bubbly, 5-10 minutes.
• Please note: this not a recipe for sauce served over pasta.

TORTILLA CASSEROLE

Steps:

• Heat oven to 350 degrees, spray large nonstick frypan with veggie spray, heat over high heat until hot.
• Add ground beef, brown 8-10 minutes , until thouroughly cooked, stirring constantly.
• Drain well, return beef to frypan.
• Add beans, tomatoes, chilles and chilli powder, mix well.
• Reduce heat, simmer 5 minutes.
• Meanwhile, spray 12 x 8 inch (2 quart) baking dish with veggie spray.
• Cut each tortilla in half, place 6 halves in bottom of sprayed baking dish, overlapping slightly.
• Spoon half of the beef mixture evenly over the tortillas.
• Spoon sour cream over beef mixture, spread evenly.
• Top with remaining six tortilla halves and remaining beef mixture.
• Cover tightly with foil.
• Bake at 350 degrees for 25 minutes.
• Remove from oven, sprinkle with cheese.
• Cover, let stand 3 minutes or until cheese is melted, sprinkle with cilantro.

PAPA'S TORTILLA CASSEROLE

Steps:

• Empty cans of ingredients into Dutch oven, add taco seasoning packet and stir over slightly simmering heat.
• Cook up beef and add to Dutch oven. Cook up onion and add to Dutch oven. Stir occasionally and simmer for 30 minutes.
• Layer mixture in large baking dish like this: mixture, cheese, tortillas until mixture runs out. Finish with a layer of cheese on top.
• Bake in a 350 degrees F oven for 30 minutes to melt cheese.