SPANISH EGG AND POTATO TORTILLA
Make and share this Spanish Egg and Potato Tortilla recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 264.3, Fat 17, SaturatedFat 3.9, Cholesterol 310, Sodium 123.8, Carbohydrate 15.5, Fiber 2, Sugar 1.7, Protein 12.2
SPANISH EGG TORTILLA WITH CHARRED PEPPERS, GOAT CHEESE, POTATOES AND CARAMELIZED ONIONS WITH PARSLEY SALAD IN SHERRY VINAIGRETTE
Provided by Bobby Flay
Yield 4 servings
Number Of Ingredients 26
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 TORTILLA
Great for breakfast or brunch. Combines eggs with delicious potatoes in a very short time.
Provided by Leslie Rosas
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 20m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 447 calories, Carbohydrate 22.1 g, Cholesterol 213 mg, Fat 33.9 g, Fiber 2.1 g, Protein 14.3 g, SaturatedFat 8.6 g, Sodium 557.6 mg, Sugar 2.5 g
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.
SPANISH TORTILLA
Make a classic Spanish omelette filled with pan-fried potatoes and onion. It makes a delicious light vegetarian meal or an easy tapas dish
Provided by Miriam Nice
Categories Buffet, Dinner, Lunch, Supper
Time 1h20m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 404 calories, Fat 27 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 0.5 milligram of sodium
SPANISH TORTILLA
The Spanish tortilla has nothing in common with the Mexican variety except its shape and its name. One is just a bread. The other can be an appetizer, a snack, or even a light meal. But the Spanish tortilla has another advantage: because it is better at room temperature than it is hot, it should be made in advance, anywhere from 15 minutes to a few hours. In its most basic form, the tortilla is a potato and egg open-faced omelet that derives most of its flavor from olive oil. Onions or scallions can replace the potato in part or entirely, as can cooked greens like chard. The only hard part is turning the partly formed tortilla, so do it swiftly and carefully (using a nonstick skillet makes it much easier). The worst that will happen is that a little potato and egg will be left behind when you return the cake to the skillet. If you can't bring yourself to risk the flip, just slide the pan into a 375-degree oven until the eggs are completely set, but not overcooked.
Provided by Mark Bittman
Categories brunch, appetizer
Time 40m
Yield 3 main-course or 6 appetizer servings
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 980, UnsaturatedFat 67 grams, Carbohydrate 38 grams, Fat 84 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 14 grams, Sodium 988 milligrams, Sugar 4 grams, TransFat 0 grams
TORTILLA ESPANOLA (SPANISH TORTILLA)
Unlike most omelets, a Spanish tortilla is served at room temperature. It is the classic tapa, prepared all over Spain.
Provided by sjmoraes
Categories Appetizers and Snacks Tapas
Time 2h20m
Yield 6
Number Of Ingredients 9
Steps:
- Heat 1/2 cup olive oil in a large skillet over medium-low heat. Add half of the potato slices, and cook, stirring occasionally, until just tender, 15 to 20 minutes. When done, remove potatoes to a large bowl, leaving oil in the skillet. Cook the remaining potatoes in the oil until tender, then add to the bowl, leaving oil in the skillet. Gently toss potatoes with salt and pepper to taste.
- Meanwhile, heat 2 tablespoons olive oil in a skillet over medium heat. Stir in onion rings, and gently cook until soft and golden brown, about 15 minutes. Spoon onions onto a plate, and allow to cool while the potatoes finish cooking.
- Whisk eggs in a large bowl until smooth. Stir in cooled onions, roasted peppers, and serrano ham. Gently fold in cooked potatoes.
- Heat the skillet with the reserved oil over low heat. Pour in the egg mixture, and gently cook until the sides have started to set and the bottom has turned golden brown, 8 to 10 minutes. Loosen the tortilla with a spatula if needed, then carefully slide onto a large plate. Turn the skillet upside down and place onto the uncooked side of the tortilla. Turn the skillet right-side-up, and remove the plate. Return the skillet to the stove, and continue cooking until the tortilla has set in the center, about 4 minutes.
- Slide the tortilla onto a serving plate and allow to cool to room temperature. Cut into six wedges and sprinkle with parsley to serve.
Nutrition Facts : Calories 476.6 calories, Carbohydrate 35.8 g, Cholesterol 198.5 mg, Fat 32.3 g, Fiber 3.9 g, Protein 12.5 g, SaturatedFat 6.5 g, Sodium 449.1 mg, Sugar 5.3 g
SPANISH EGG TORTILLA
Make and share this Spanish Egg Tortilla recipe from Food.com.
Provided by cookiedog
Categories Lunch/Snacks
Time 30m
Yield 8 wedges
Number Of Ingredients 13
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.
More about "spanish egg and potato tortilla recipes"
SPANISH POTATO AND EGG "TORTILLA" RECIPE | MYRECIPES
From myrecipes.com
Servings 4Calories 449 per serving
- Put oil, onion and potato in a heavy, 10-inch skillet; cook over medium heat, turning occasionally, until tender, 15 to 20 minutes.
- Preheat broiler. Beat together eggs, water, salt and pepper; pour over potato mixture. Spread out entire mixture, then cook over low heat until bottom is lightly browned, about 10 minutes.
- While tortilla is cooking, make red pepper sauce. Put red peppers in a food processor and process until smooth. With motor running, gradually pour oil and vinegar into red pepper puree. Season with pepper.
TORTILLA ESPAñOLA (SPANISH EGG AND POTATO OMELETTE) RECIPE
From seriouseats.com
Ratings 6Calories 441 per servingCategory Appetizers And Hors D'oeuvres, Snacks
- Salt Your Eggs. This is not the first step you'll see in most tortilla española recipes, but there's a good reason to change that.
- Cook Your Potatoes and, Yes, Onions. Next, peel and slice the potatoes and onions thinly. I like Yukon Golds for their smoother, less starchy texture, but you can use russets, too.
- Froth Eggs, Then Mix in Potato and Onion. I give the eggs one final vigorous beating to froth them up, which helps create an airier tortilla later, and then mix the potato and egg in.
- Cook, Shake, Swirl. When the oil in the skillet is hot, I scrape the egg mixture in, shaking and swirling the pan to keep the tortilla in motion.
- Form and Flip. As soon as the egg is noticeably thicker, I take a spatula and push it in all around the sides. The idea is to start giving the tortilla its characteristic puck-like shape.
SPANISH POTATO TORTILLA (TORTILLA ESPAñOLA) RECIPE
From finecooking.com
4.3/5 (27)Category Main CourseCuisine MediterraneanCalories 170 per serving
AUTHENTIC SPANISH TORTILLA (EGG AND POTATO) - SOUTHERN BYTES
From southern-bytes.com
5/5 (1)Total Time 35 minsCategory Breakfast, Brunch, DinnerPublished 2020-04-09
SPANISH OMELETTE (TORTILLA DE PATATAS) - RECIPES FROM EUROPE
From recipesfromeurope.com
SPANISH TORTILLA (OMELETTE) | RECIPETIN EATS
From recipetineats.com
SPANISH TORTILLA RECIPE | EATINGWELL
From eatingwell.com
TORTILLA DE PATATAS - SPANISH OMELETTE RECIPE - VISIT SOUTHERN SPAIN
From visitsouthernspain.com
EASY SPANISH OMELETTE (TORTILLA ESPANOLA) - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
BEST SPANISH TORTILLA RECIPE (TORTILLA DE PATATAS)
From spanishsabores.com
AUTHENTIC SPANISH TORTILLA RECIPE (TORTILLA ESPANOLA)
From spanishfoodguide.com
SPANISH TORTILLA RECIPE | JAMIE OLIVER EGG RECIPES
From jamieoliver.com
SPANISH TORTILLA WITH PIMENTON AIOLI - SKINNYTASTE
From skinnytaste.com
THE AUTHENTIC TORTILLA ESPAñOLA | SPANISH POTATO & ONION …
From spainonafork.com
COUNTRY-STYLE SPANISH POTATO OMELETTE ¨TORTILLA DE …
From spainonafork.com
SPANISH POTATO TORTILLA RECIPE - TESCO REAL FOOD
From realfood.tesco.com
TORTILLA ESPAñOLA (POTATO OMELET - SPAIN) - MEDITERRANEAN LIVING
From mediterraneanliving.com
I MADE A SPANISH TORTILLA OUT OF SALT-AND-VINEGAR POTATO CHIPS
From seriouseats.com
SPANISH TORTILLA - CTV
From more.ctv.ca
SPANISH TORTILLA - DELICIOUS AND HEARTY BRUNCH RECIPE
From fifteenspatulas.com
SPANISH POTATO TORTILLA | SPANISH OMELET | BREAKFAST RECIPES
From potatogoodness.com
EASY TORTILLA DE PATATAS - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
EGG-AND-POTATO TORTILLA RECIPE - MAITE SABADELL | FOOD & WINE
From foodandwine.com
TORTILLA ESPAñOLA (SPANISH POTATO OMELET) RECIPE | MYRECIPES
From myrecipes.com
SPANISH TORTILLA (POTATO AND EGG CASSEROLE) - INTERNATIONAL CUISINE
From internationalcuisine.com
SPANISH EGGS AND POTATOES - THE WASHINGTON POST
From washingtonpost.com
EASY SPANISH TORTILLA WITH NEW POTATOES | TIN AND THYME
From tinandthyme.uk
SPANISH POTATO TORTILLA (TORTILLA DE PATATAS) - FEASTING AT HOME
From feastingathome.com
RECIPE: SPANISH OMELETTE WITH POTATOES (TORTILLA) ON …
From southerncookinglight.com
TORTILLA DE PATATAS: HOW TO MAKE A SPANISH FRITTATA
From mayihavethatrecipe.com
SPANISH OMELETTE (SPANISH TORTILLA) - CAFE DELITES
From cafedelites.com
POTATO AND ONION EGG TORTILLA | THE SPLENDID TABLE
From splendidtable.org
SPANISH TORTILLA WITH EGG WHITES AND SWEET POTATOES
From twopurplefigs.com
SPANISH TORTILLA RECIPE | TORTILLA ESPAñOLA (SPANISH OMELETTE)
From themediterraneandish.com
RECIPE: SPANISH OMELET (TORTILLA) ON RUSSIANFOOD.COM | RECIPES …
From southerncookinglight.com
AUTHENTIC TORTILLA ESPANOLA - SPANISH POTATO PIE
From ethnicspoon.com
SPANISH TORTILLA WITH ASPARAGUS RECIPE | CHATELAINE
From chatelaine.com
SPANISH TORTILLA WITH ZUCCHINI, LEEKS, POTATOES AND CHEESE
From spanishsabores.com
SPANISH TORTILLA EGG MUFFINS (MINI POTATO FRITTATAS)
From irenamacri.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 »
You'll also love