PEPPER AND POTATO TORTILLA
"Traditionally a Spanish dish, tortilla is best eaten cold in chunky wedges and makes an ideal picnic food." This comes via 500 All Time Great Recipes. We love this! Notice how I have not included the cooling time for the potatoes. I have, also, used leftover potatoes for this. This will serve 2 for main dish, or 4 if with some other sides.
Provided by WiGal
Categories Spanish
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Do not peel the potatoes, but wash them well.
- Parboil them for about 20 minutes, then drain and, and when they are cool enough to handle, slice them thickly.
- Switch on the broiler so that it warms up while you prepare the rest of the dish.
- In a large nonstick frying pan, heat the oil and fry the onion, garlic and peppers over a moderate heat for 5 minutes until softened.
- Add the potatoes and continue frying, stirring from time to time until the potatoes are completely cooked and the vegetables are soft.
- Add a little extra oil if the pan seems rather too dry.
- Pour in half the beaten eggs, then sprinkle over half the grated Cheddar cheese, then the rest of the egg.
- Season with salt and pepper and finish with a layer of cheese.
- Continue to cook over a low heat, without stirring, half covering the pan with a lid to help set the eggs.
- When the mixture is firm, flash the pan under the hot broiler to seal the top just lightly.
- Leave the tortilla in the pan to cool.
- This helps it firm up further and makes it easier to turn out.
- Cut into generous wedges to serve.
Nutrition Facts : Calories 398.4, Fat 23.6, SaturatedFat 9.3, Cholesterol 308.7, Sodium 292.6, Carbohydrate 27.1, Fiber 4.3, Sugar 5.4, Protein 19.7
SPANISH TORTILLA WITH BELL PEPPER
In Spain, tortilla refers to a hearty egg-and-potato dish that's eaten warm or cold any time of day. Red bell pepper gives this version another layer of flavor.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 45m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. In a medium ovenproof nonstick skillet, heat oil over medium. Add potatoes, bell pepper, and onion; season with salt and pepper (skillet will be very full). Cover, and cook, stirring occasionally, until potatoes are crisp-tender, 14 to 16 minutes. Uncover, and cook off excess liquid, 1 to 2 minutes.
- In a bowl, whisk together eggs, parsley, hot sauce, 1/2 teaspoon salt, and teaspoon pepper. Pour egg mixture over vegetables in skillet, and stir to distribute evenly. With the back of a spatula, press down on vegetables so they lay flat and are submerged.
- Bake until tortilla is set, 12 to 16 minutes. To unmold, run a rubber spatula around edge of skillet to release tortilla; invert onto a serving plate. Drizzle tortilla with oil; garnish with parsley.
Nutrition Facts : Calories 270 g, Fat 14 g, Fiber 3 g, Protein 16 g
POTATOES AND PEPPERS
This dish is a classic: Easy, filling, and very tasty! I served it as a side with grilled shrimp and corn on the cob and it was a huge hit. Would also be good at breakfast instead of hash browns.
Provided by littlehemmy
Categories Side Dish Potato Side Dish Recipes
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oil in a large frying pan over medium-high heat. Fry the potatoes for 5 minutes, then add the peppers and onions. Season with salt and pepper. Cook for at least 15 minutes, turning potatoes frequently, or until potatoes start to look mushy.
Nutrition Facts : Calories 389.2 calories, Carbohydrate 53.5 g, Fat 18.4 g, Fiber 5.2 g, Protein 5.2 g, SaturatedFat 2.6 g, Sodium 13.9 mg, Sugar 7.3 g
BASQUE POTATO TORTILLA
Make and share this Basque Potato Tortilla recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 1h3m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- You will need a heavy skillet with a diameter or 9 to 10 inches (Dorie uses a cast-iron skillet; smaller is better than larger).
- Choose a skillet with a handle that can go under the broiler (if you are not sure, wrap the handle in foil).
- Pour about 2 tablespoons oil into the skillet and warm it over medium heat.
- Add the potatoes and onion, garlic and rosemary if using; turn the ingredients around until they glisten with oil.
- Season with salt and pepper; decrease the heat and cook slowly until the potatoes are golden and cooked through, about 20 minutes; you should be able to pierce the potatoes easily with the tip of a knife.
- Discard the garlic and rosemary and transfer the potatoes and onion to a bowl.
- Carefully wipe the skillet with a paper towel (if anything has stuck to the bottom of the pan, you should wash it--you need a clean surface so the tortilla will unmold easily).
- Position broiler rack so that when you slide the skillet onto it, the pan will be about 6 inches from the heat source; preheat broiler.
- In a big bowl, beat the eggs with salt and pepper to taste and the cayenne, then stir in the potatoes and onion.
- Put the skillet over med-high heat and pour in about 1 1/2 tablespoons oil.
- When the oil is hot, add the eggs and potatoes to the pan.
- Immediately lower the heat, and let the eggs cook, undisturbed, for about 2 minutes.
- Run a silicone spatula or a table knife around the edges of the pan to release the tortilla, then cover the pan and cook slowly for another 8-10 minutes, or until the top is almost set--there will be a circle of liquid or jiggly egg at the center.
- Every couple of minutes, run your spatula around the sides of the pan and just under the tortilla to keep it from sticking.
- Slide the pan under the broiler and cook until the top of the tortilla is set; check it after 1 minute, and then keep checking--it can go fast.
- Transfer the tortilla to a serving platter and allow it to cool to room temperature before cutting and serving it.
Nutrition Facts : Calories 363.7, Fat 22.6, SaturatedFat 5.2, Cholesterol 418.5, Sodium 167.9, Carbohydrate 23.2, Fiber 3, Sugar 2.5, Protein 16.7
FETA & PEPPER TORTILLA
Learn to cook with this vegetarian tortilla recipe everyone will enjoy
Provided by Good Food team
Categories Buffet, Lunch, Main course, Side dish, Snack, Starter, Supper
Time 50m
Number Of Ingredients 5
Steps:
- Heat the grill to highest setting. Put the peppers on a baking tray and place about 5cm away from the element. Cook for 10-15 mins, turning with tongs every time a side becomes charred, until the peppers are black all over. Tip into a bowl and cover until cool. Peel off the skin with your fingers, then tear the peppers in half, scrape away the seeds with a knife and discard the stem. Cut into thick strips and set aside.
- Peel the potatoes and thinly slice into discs. Put half the oil and all the potatoes in a large, non-stick frying pan and place on a very low heat. Cook the potatoes very gently for 10-15 mins so they are just sizzling quietly. Use a wooden spatula to turn them occasionally while they are cooking. The potatoes are ready when they are tender and starting to break up. Set the potatoes aside.
- Crack the eggs into a bowl, season, then whisk together until the whites and yolks have mixed. Tip potatoes and peppers into the eggs and stir. Put the pan on a low heat with the remaining oil. Pour in the egg mixture and cook gently for about 5 mins, using a wooden spatula to ripple the cooked egg from the outside into the middle. Remove from the heat.
- Crumble the feta over the tortilla and place the pan under the grill. Cook for 4-5 mins until the top no longer wobbles and the cheese has browned. leave the tortilla to relax for a few mins, then use the spatula to lift it onto a board. Cut into wedges and serve.
Nutrition Facts : Calories 354 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 21 grams protein, Sodium 1.36 milligram of sodium
SPANISH TORTILLA WITH TOMATO-PEPPER SALAD
A Spanish potato tortilla is an egg dish unlike any other. It doesn't resemble the French omelet, which is loose and wobbly. Nor is quite like an Italian frittata, which is puffy and custardy. Instead, a tortilla is a solid cake with just enough egg to bind the soft, sliced potatoes. The first step to making it is to gently cook sliced potatoes and onions in plenty of olive oil. And plenty means at least a cup, or maybe two. It sounds like a lot but most of it stays in the pan (and you can reuse it). Other than adding great flavor, the oil turns the potatoes velvety and luscious. Just make sure the heat is low enough so the potatoes and onions cook but don't brown very much, though a few darkened spots are okay. In Spain, a tortilla is a tapas staple nibbles with drinks. But it's also delightful for brunch, dinner or lunch, served either warm or at room temperature.
Provided by Melissa Clark
Categories breakfast, brunch, dinner, lunch, appetizer, main course, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Peel potatoes and halve them lengthwise. Thinly slice them crosswise. Pat potatoes dry with a dish towel or paper towels. Toss potatoes with onion, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper.
- Place a large skillet over medium heat and warm through. Add oil, then add potatoes and onion. (You need enough oil to almost cover the potatoes, so adjust amount according to your pan size.) Cook until potatoes are just tender enough to cut with a fork, 10 to 15 minutes, adjusting heat so vegetables do not burn or take on too much color. Using a slotted spoon, transfer potatoes and onions to a colander set over a bowl and let cool. Reserve 3 1/2 tablespoons oil from the skillet to use for finishing the recipe. (You can reuse the rest of the remaining oil, too; store it in the refrigerator.)
- Heat oven to 375 degrees. Heat 2 tablespoons of the reserved oil in an oven-safe 8- to 9-inch nonstick skillet over medium-low heat. In a large bowl, whisk eggs and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir potato mixture into eggs. Pour mixture into pan and use a spatula to flatten out surface. Cook, using spatula to occasionally loosen eggs from edges of pan, until top is almost set, with just a small amount of liquid remaining, about 5 minutes. Transfer to oven and cook until top is just set, 5 to 7 minutes longer. Slide tortilla onto a plate.
- In a large bowl, toss together tomato, pepper, scallion, garlic and remaining 1 1/2 tablespoons oil. Season with salt and pepper. Top tortilla with salad and serve warm or at room temperature.
Nutrition Facts : @context http, Calories 929, UnsaturatedFat 72 grams, Carbohydrate 25 grams, Fat 88 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 14 grams, Sodium 870 milligrams, Sugar 4 grams, TransFat 0 grams
More about "pepper and potato tortilla recipes"
POTATO TORTILLA WITH PEPPER AND TOMATO - FINE DINING …
From finedininglovers.com
4/5 (1)Total Time 1 hr 15 minsServings 8
POTATO TORTILLA WITH PEPPERS RECIPE | EAT SMARTER USA
From eatsmarter.com
CHORIZO, POTATO AND EGG TORTILLA POCKETS - OLD EL PASO
From oldelpaso.com
SPANISH TORTILLA RECIPE - BBC FOOD
From bbc.co.uk
SPANISH POTATO & SPINACH TORTILLA & RED PEPPER SAUCE RECIPE
From myrecipes.com
SLIMMING WORLD'S RED PEPPER, SPINACH AND SWEET POTATO ...
From goodto.com
POTATO TORTILLA WITH PEPPERS – JUDITH FINLAYSON
From judithfinlayson.com
POTATO AND RED PEPPER TORTILLA - COMPLETERECIPES.COM
From completerecipes.com
POTATO AND PEPPER TORTILLA - VELUROVYE.INFO
From velurovye.info
SPANISH POTATO TORTILLA (TORTILLA ESPAñOLA) RECIPE ...
From finecooking.com
TORTILLA ESPAñOLA WITH POTATOES AND RED PEPPERS - FORKS ...
From forksoverknives.com
BIG GREEN EGG | POTATO TORTILLA WITH PEPPERS
From biggreenegg.eu
POTATO TORTILLA PEPPER - RECIPES - PAGE 5 | COOKS.COM
From cooks.com
POTATO AND PEPPER TORTILLA - BOSSKITCHEN.COM
From bosskitchen.com
MUSHROOM AND POTATO FRITTATA | SAVEUR
From saveur.com
VEGETABLE TORTILLA RECIPE - ANYA VON BREMZEN | FOOD & WINE
From foodandwine.com
SAM AND SAM CLARK'S RED PEPPER TORTILLA – RECIPE | SPANISH ...
From theguardian.com
PEPPER AND POTATO TORTILLA - PLAIN.RECIPES
From plain.recipes
POTATOES, MUSHROOM AND PEPPERS TORTILLA RECIPE
From parentsafrica.com
BASQUE POTATO AND PEPPER TORTILLA WITH HAM AND CHEESE
From saveur.com
POTATO AND RED PEPPER TORTILLA | EASY VEGETARIAN RECIPES
From redonline.co.uk
POTATO TORTILLA WITH CASSELERRIB AND GROVE PEPPER RECIPE
From food-easy-recipes.com
CHEDDAR TORTILLA CHICKEN WITH PEPPER AND POTATO HASH ...
From homechef.com
SPANISH POTATO AND PEPPER TORTILLA RECIPE - LOS ANGELES TIMES
From latimes.com
PEPPER, POTATO AND GOAT’S CHEESE TORTILLA | FOOD AND ...
From foodandtravel.com
SWEET POTATO TORTILLA RECIPE WITH PEPPER SAUCE
From olivemagazine.com
PEPPER AND POTATO TORTILLA | RECIPES, FOOD, MEATLESS MAIN ...
From pinterest.com
POTATO AND PEPPER TORTILLA RECIPE - REDONLINE.CO.UK
From redonline.co.uk
POTATO TORTILLA PEPPER - RECIPES - PAGE 6 | COOKS.COM
From cooks.com
PEPPER AND POTATO TORTILLA RECIPE - FOOD.COM | RECIPE ...
From pinterest.ca
SPANISH TORTILLA WITH SWEET POTATO, GREEN PEPPER AND ...
From recipes.sainsburys.co.uk
PEPPER AND POTATO TORTILLA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CHORIZO TORTILLA | CHORIZO RECIPES | TESCO REAL FOOD
From realfood.tesco.com
BASQUE BACON, RED PEPPER AND POTATO TORTILLA
From girlcooksworld.com
CHORIZO POTATO AND PEPPER TORTILLA | EGG RECIPES
From egginfo.co.uk
POTATO, BACON AND PEPPER TORTILLA RECIPE | EAT SMARTER USA
From eatsmarter.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #cuisine #preparation #occasion #main-dish #spanish #european #picnic #vegetarian #dietary #low-sodium #low-carb #brown-bag #low-in-something #to-go
You'll also love
Related Search