EASY SPANISH TORTILLA RECIPE
Spanish tortilla or tortilla española is basically a Spanish omelette with potatoes and eggs cooked gently in olive oil. This dish is traditionally served at room temperature or cold as a tapa, but it is great for any meal of the day. Leftovers will last in the fridge for a good 3 days!
Provided by Suzy Karadsheh
Categories Appetizer
Number Of Ingredients 7
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.
Nutrition Facts : Calories 381 kcal, Sodium 112.8 mg, SaturatedFat 5.3 g, Carbohydrate 23.5 g, Fiber 2.1 g, Protein 12 g, ServingSize 1 serving
AUTHENTIC SPANISH TORTILLA RECIPE (TORTILLA ESPANOLA)
Steps:
- Cut the potatoes into small cubes.
- Heat up extra virgin olive oil in a frying pan and add the potatoes. Ensure using enough olive oil so that the potatoes are fully covered.
- When the potatoes are completely cooked, drain them in a colander using a paper towel. This way, the towel will soak most of the oil, and the leftover oil can be used later in other recipes.
- Slice the onions in vertical long slices and add them to the frying pan with a bit of olive oil.
- Sauté the onion slices over medium heat until they start to caramelize. This usually takes around 15-20 minutes depending on the flame.
- Beat the eggs in a large bowl (ensure doing this at room temperature), and add a bit of salt which will help your eggs retain most of the moisture when you're cooking them. Note: Use around 2 eggs per potato for the ideal flavor.
- Add the caramelized onions and the potatoes to the beaten eggs and mix everything. Once everything is nicely mixed, let the mixture sit for at least 15 minutes.
- Pour the tortilla mixture into the frying pan gently, and set the flame on medium-low heat. DO NOT cook your Tortilla Espanola over an extremely hot pan, as it can burn or overcook which is not something you want.
- Grab a large plate to flip the tortilla. Ensure using a plate that is larger than the pan, as it will successfully flip the tortilla without scrambling it. Put the plate on top of your pan, and flip it quickly. It may be runny, but that's how it is before the other side is cooked as well.
- Slowly slide the tortilla back into the frying pan and let the other side cook on a medium flame for an additional 6-8 minutes. If you like your tortilla fully cooked, you can let it cook a little bit more before taking it off the pan.
- Flip the tortilla again but on a clean plate this time. Let it cool down for 10 minutes before devouring, as the recipe tastes a whole lot better at room temperature.
Nutrition Facts : Calories 344 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 372 milligrams cholesterol, Fat 13 grams fat, Fiber 4 grams fiber, Protein 17 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 305 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
TORTILLA ESPANOLA (SPANISH OMELET)
Provided by Food Network
Time 45m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat some oil, enough to cover the potatoes, in a large saute pan over medium-low heat. Add the potatoes and cook, covered, until the potatoes are soft but not crispy, about 10 minutes.
- While the potatoes are cooking, heat 1/4 cup olive oil in a second saute pan over medium heat. Add the onions and cook until soft and translucent, without any color, 5 to 7 minutes.
- Once the potatoes and onions are soft, strain into a large bowl and drain off as much oil as possible. Set the oil aside for use in another dish.
- In another large bowl, crack the eggs and whisk well. Stir in the potato and onion mixture and season with salt.
- Heat 2 tablespoons olive oil in a nonstick fry pan over medium heat. When the oil is hot, add the potato and egg mixture, reduce the heat to medium-low, and cook until the eggs are set and the bottom is golden (use a spatula to peak underneath), 7 to 10 minutes.
- Place a plate over the top of the fry pan large enough to cover the surface and carefully flip over the tortilla. Return the pan to the heat, add a little more oil if necessary, slide the tortilla back into the pan with the golden side facing up, and cook until the opposite side becomes golden, about 5 minutes. Flip back onto the plate, slice, and serve.
SPANISH TORTILLA (LIGHTER VERSION)
Love the potatoey goodness of a Spanish tortilla, but spooked by the full CUP of olive oil in most recipes? By using cooked potatoes, you can use just a quarter of the fat of the traditional recipe while staying close to the authentic form. Muy deliciosa!
Provided by elastigirl
Categories One Dish Meal
Time 35m
Yield 1 tortilla, 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large skillet over medium heat.
- Fry the two cloves of garlic in oil until the oil is nice and fragrant (about 3 minutes). Remove garlic from oil and discard the garlic.
- Add onion to the skillet. Season with a little salt and pepper. Cook onion about 5 minutes, or until translucent and soft, stirring occasionally.
- Add diced, cooked potatoes to skillet. (This is an ideal use for leftover potatoes, if you have them, or you can boil some taters up just for this occasion.)
- Stir to combine potatoes and onion, and then let cook 5 to 10 minutes. Stir occasionally to prevent browning. At some point in the cooking process, you will want to help yourself to little potato to test your seasonings, and then add more salt and pepper to taste.
- Pour beaten eggs over potato mixture. Shake the pan to distribute the eggs nice and evenly. Reduce heat to medium-low and cook for about 6 minutes on one side, or until the sides of the tortilla come away cleanly and are a little brown. NOTE: if you like yours really brown and slightly more authentic, cook it on medium.
- And now, the flip! Invert a plate on top of the skillet and carefully turn your tortilla out. Then VERY CAREFULLY slide the tortilla back into the pan uncooked side down and cook for another 6 minutes.
- Turn out tortilla onto another plate and cut into wedges. It can be served hot or cold, and makes great leftovers.
SPANISH OLIVE TORTILLA
Spanish tortilla with Spanish olives and chorizo - "Tortilla de patatas, aceitunas espanolas y chorizo"
Provided by olivesfromspain
Time 45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Peel, wash and thinly slice the potatoes and cut in half into the shape of half moons.
- Repeat this with the Spanish onion.
- Pour olive oil in a deep frying pan over a high heat - use enough oil to just cover the onion and potatoes.
- Once the oil is hot, drop in a slice of onion and this should start frying immediately. Cook the onion for around 10 minutes until golden and then add the sliced potatoes. Stir occasionally for at least 15 minutes, until the potatoes are soft and cooked through.
- Drain the oil from the potato and onion and mix in the egg and place into a separate dish. Let it rest for 10 minutes while you cook the chorizo and olives.
- Chop the chorizo into chunks and half the pitted olives.
- In the same frying pan you have used to cook the potatoes use a medium heat to cook the chorizo for 1 minute, followed by the olives for just 15 seconds before adding this to the potato, onion and egg mix. Season and stir slowly.
- To make the tortilla place a non-stick pan over a medium heat and drizzle in a bit of olive oil.
- Pour the tortilla mix inside the pan and lower the heat. After 4 minutes use a large plate to cover the pan, hold it tightly and flip the tortilla onto the plate. Slide the 'non-cooked side' of the tortilla back into the pan to cook.
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!
More about "spanish olive tortilla recipes"
BEST SPANISH TORTILLA RECIPE (TORTILLA DE PATATAS)
From spanishsabores.com
5/5 (26)Total Time 1 hr 15 minsCategory Appetizer, Breakfast, Snack, TapasCalories 215 per serving
- Slice the potatoes into thin slices, I prefer about 1/2 centimeter (some prefer thicker). I use a mandolin to do this quickly and easily.
SPANISH TORTILLA RECIPE | JAMIE OLIVER EGG RECIPES
From jamieoliver.com
Servings 6Calories 458 per servingCategory Snacks
- Peel and finely slice the onion. Drizzle 2 tablespoons of oil into a small frying pan over a medium heat, then add the onion and potatoes.Turn the heat down to low and cook for 25 to 30 minutes, or until the onions are turning golden and the potato slices are cooked through.
- Try not to stir it too much or the potatoes will break up – just use a fish slice to flip them over halfway through.
TORTILLA ESPANOLA (SPANISH OMELETTE) RECIPE - FOR THE LOVE OF SAZóN
From fortheloveofsazon.com
OVEN-BAKED SPANISH TORTILLA (SPANISH OMELETTE) - CREATIVE NOURISH
From creativenourish.com
SPANISH OLIVE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
TORTILLA ESPANOLA RECIPE | SPANISH OMELETTE | SIGNATURE TAPAS
From worldfoodstory.co.uk
CLASSIC TORTILLA RECIPE | OLIVEMAGAZINE
From olivemagazine.com
TORTILLA ESPANOLA RECIPE - THE SPANISH CUISINE
From thespanishcuisine.com
EXTRA VIRGIN OLIVE OIL - TORTILLA – LA TOURANGELLE
From latourangelle.com
SPANISH TORTILLA - D'OLIVO TASTING BAR
From dolivotastingbar.com
ALL THE DIFFERENT SPANISH TORTILLA RECIPES | FASCINATING SPAIN
From fascinatingspain.com
SPANISH TORTILLA - CTV
From more.ctv.ca
SPANISH TORTILLA OMELETTE WITH MANZANILLA OLIVES
From olivesatyourtable.ca
FRESH HERB SPANISH TORTILLA - BRITNEY BREAKS BREAD
From britneybreaksbread.com
BEST EVER SPANISH TORTILLA RECIPE | SIMPLE. TASTY. GOOD.
From junedarville.com
HOW TO MAKE SPANISH TORTILLA - TRADITIONAL RECIPE
From foodandroad.com
THE BEST SPANISH TORTILLA RECIPE – SIMPLE AND SO TASTY
From bestwafflemakersandmore.com
TRADITIONAL TORTILLA DE PATATAS RECIPE - SPANISH OMELETTE RECIPE
From europedishes.com
SPANISH TORTILLA (OMELETTE) | RECIPETIN EATS
From recipetineats.com
HOW TO MAKE A SPANISH OMELETTE – RECIPE | FOOD | THE GUARDIAN
From theguardian.com
THE AUTHENTIC TORTILLA ESPAñOLA | SPANISH POTATO & ONION …
From spainonafork.com
AUTHENTIC SPANISH TORTILLA - CILANTRO PARSLEY
From cilantroparsley.com
RECIPE: SPANISH TORTILLA BY SABOR CHEF NIEVES BARRAGáN MOHACHO
From cntraveller.com
SPANISH OMELETTE (SPANISH TORTILLA) RECIPE - THEMUNCHINGTRAVELLER
From themunchingtraveller.com
SPANISH-STYLE TORTILLA WITH A TWIST | BETTER HOMES & GARDENS
From bhg.com
SPANISH TORTILLA - CRAVING HOME COOKED
From cravinghomecooked.com
SPANISH TORTILLA – TORTILLA ESPAñOLA - THE SPANISH RADISH
From thespanishradish.com
5 TORTILLA ESPAñOLA RECIPES, A SPANISH OMELETTE FOR ANY OCCASION
From blog.amigofoods.com
SPANISH ONION TORTILLA | POSSIBLY THE BEST-TASTING SPANISH …
From spainonafork.com
STEP-BY-STEP SPANISH TORTILLA RECIPE - PERCOLATE KITCHEN
From percolatekitchen.com
ORIGINAL SPANISH TORTILLA RECIPE - MADRID DISCOVERY®
From madrid-discovery.com
SPANISH TORTILLA RECIPE | MYRECIPES
From myrecipes.com
SPANISH OMELETTE OR TORTILLA - JO COOKS
From jocooks.com
SPANISH TORTILLA RECIPE | NOT A CHEF
From notacheftv.com
SALT-AND-VINEGAR SPANISH TORTILLA WITH QUICK CHEATY ALLIOLI RECIPE
From seriouseats.com
TORTILLA ESPAñOLA (SPANISH EGG AND POTATO OMELETTE) RECIPE
From seriouseats.com
THE SPICY OLIVE’S SPANISH TORTILLA
From thespicyolive.com
AUTHENTIC SPANISH OMELETTE (TORTILLA ESPANOLA) - A BOUNTIFUL KITCHEN
From abountifulkitchen.com
SPANISH TORTILLA WITH OLIVES - HAVE AN OLIVE DAY
From haveanoliveday.eu
SPANISH TORTILLA RECIPE - SUSPANISH BLOG
From suspanish.com
MY QUICK AND EASY SPANISH OMELETTE | TORTILLA DE PATATAS (ASADAS)
From thespanishchef.com
SPANISH TORTILLA WITH SPANISH OLIVES AND CHORIZO RECIPE
From lovefood.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