SPANISH POTATO OMELET
There's nothing too fancy about this rustic Spanish style omelet, just lots of hearty goodness from crispy fried potatoes and onions. Chopped tomatoes and green onions lend even more flavor and color.
Provided by PATTY5
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- In a large frying pan or skillet, heat olive oil over medium-high heat. Sprinkle potatoes lightly with salt and pepper. Cook until golden brown and crisp.
- Once the potatoes are golden, stir in the onions. Cook, stirring occasionally, until onions soften and begin to brown.
- Meanwhile, beat eggs together with salt and pepper. Pour eggs into pan and stir gently to combine. Reduce heat to low and cook until eggs begin to brown on the bottom.
- Loosen bottom of omelet with a spatula, invert a large plate over the pan, and carefully turn the omelet out onto it. Slide the omelet back into the pan with the uncooked side down. Cook until eggs are set. Garnish omelet with tomato and green onion and serve warm.
Nutrition Facts : Calories 252 calories, Carbohydrate 10.7 g, Cholesterol 124 mg, Fat 21.5 g, Fiber 1.6 g, Protein 5.4 g, SaturatedFat 3.5 g, Sodium 53.6 mg, Sugar 2.5 g
FERRAN ADRIà'S POTATO CHIP OMELET
This recipe, adapted from the cookbook "The Family Meal: Home Cooking With Ferran Adrià" (Phaidon, 2011), is a study in simplicity. The chef of El Bulli, the famous Spanish restaurant, Mr. Adrià created an omelet reminiscent of a Spanish tortilla that comes together in minutes using only eggs, salted potato chips and olive oil. As with any recipe calling for just a few ingredients, quality truly matters here, so opt for the best potato chips, the finest olive oil and the freshest eggs. There's no need to season the dish with salt, Mr. Adrià advises, since the chips are already salted, but serving the omelet with salt and pepper adds nuance. If you like, add finely sliced chives, a handful of grated Manchego or perhaps a pinch of piment d'Espelette or paprika like a true tortilla Española.
Provided by Alexa Weibel
Categories breakfast, brunch, dinner, lunch, quick, weekday, main course
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Crack the eggs into a medium bowl and whisk vigorously until frothy and lightened in color, about 4 minutes. (If you have a balloon whisk, now is the time to use it: It will aerate better than a standard whisk, and should take half the time and effort. Either way, your arm will burn by the end of this, but a fluffy, puffy omelet will be your reward.)
- Add 1 tablespoon oil to a 10-inch nonstick skillet and heat over medium.
- Add the chips to the eggs. Using a plastic spatula, gently fold a few times to ensure chips are coated. Let the chips soak for 1 minute.
- Pour the mixture into the skillet, using the spatula to spread the potatoes into an even layer, then to loosen the omelet from the sides of the pan.
- After the bottom of the omelet is just about set - it should barely take on color but the top isn't completely set - 3 to 4 minutes, cover the omelet with an upside-down plate or a large, flat lid. Holding one hand flat against the plate and holding the skillet by its handle, gently flip over the omelet to release it onto the plate.
- Add the remaining 1 tablespoon oil to the skillet, then carefully slide the omelet from the plate, uncooked-side-down, into the pan and cook for about 2 minutes. Slide the omelet onto a plate, slice and serve immediately.
REAL SPANISH OMELETTE
Make an omelette inspired by the Catalonian way, a classic dish made simple with only five ingredients
Provided by Mary Cadogan
Categories Lunch, Supper, Vegetable
Time 1h
Number Of Ingredients 5
Steps:
- Scrape the new potatoes or leave the skins on, if you prefer. Cut them into thick slices. Chop the onion.
- Heat the extra-virgin olive oil in a large frying pan, add the potatoes and onion and stew gently, partially covered, for 30 mins, stirring occasionally until the potatoes are softened. Strain the potatoes and onion through a colander into a large bowl (set the strained oil aside).
- Beat the eggs separately, then stir into the potatoes with the parsley and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan.
- Tip everything into the pan and cook on a moderate heat, using a spatula to shape the omelette into a cushion.
- When almost set, invert on a plate and slide back into the pan and cook a few more minutes.
- Invert twice more, cooking the omelette briefly each time and pressing the edges to keep the cushion shape. Slide on to a plate and cool for 10 mins before serving.
Nutrition Facts : Calories 516 calories, Fat 43 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 23 grams carbohydrates, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.3 milligram of sodium
SPANISH POTATO OMELET
Here's an easy take on tortilla española, a potato omelet cut into cubes so it can be served the traditional way, with toothpicks.
Provided by My Food and Family
Categories Meal Recipes
Time 1h5m
Yield Makes 12 servings.
Number Of Ingredients 7
Steps:
- Heat 1/4 cup of the oil in 8- or 9-inch ovenproof skillet on medium heat. Add 1/3 of the potatoes; cover with layers of 1/3 each of the onions and garlic. Sprinkle lightly with salt and pepper. Repeat layers 2 times. Cook 5 minutes. Gently turn potato mixture over; cook an additional 5 minutes. Remove potato mixture from skillet; place in colander. Drain. Wash skillet.
- Preheat broiler. Beat eggs in large bowl. Add potato mixture; stir gently. Let stand 10 minutes. Heat remaining 1 Tbsp. oil in same skillet on medium heat. Add egg mixture; tilt skillet to evenly cover bottom of skillet. Reduce heat to medium-low; cook 2 minutes, gently lifting omelet occasionally to prevent it from sticking to skillet.
- Place skillet 4 to 6 inches from heat. Broil 10 minutes or until center is set and top is lightly browned. Gently cut around edge to loosen omelet from pan; slide omelet out of pan onto plate. Cut into bite-sized wedges or squares. Serve warm with toothpicks.
Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 105 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
15 MINUTE SPANISH POTATO OMELETTE
Provided by Albert Bevia @ Spain on a Fork
Time 15m
Number Of Ingredients 6
Steps:
- Crack 6 large organic eggs into a large bowl, season them with sea salt and freshly cracked black pepper, beat together until well combined, grab a 6 oz / 150 g bag of regular potato chips and crush them, then add the chips into the bowl with the eggs and mix together, let it sit for 4-5 minutes to let the potato chips soften up
- Meanwhile crack 2 large organic eggs in a seperate bowl, season with sea salt and freshly cracked black pepper and beat together, after leaving the egg and potato chip mixture for 4-5 minutes, add the 2 beaten eggs and mix together
- Heat a nonstick frying pan with a low heat (you might need to use a low-medium heat, depending on the size of your burner) and add 1 tbsp of extra virgin olive oil, after 2 minutes add the potato and egg mixture into the pan, using a spoon make sure everything is evenly distributed, shake the pan once in a while to make sure your omelette is not sticking to the pan
- After cooking for 4-5 minutes it´s time to flip the omelette to cook the other side, grab another nonstick frying pan that is bigger than the one cooking the omelette, place it on top and flip the pans, this is an easy way to flip the omelette without any of the egg mixture going all over the place, compact the omelette with a spatula through the outer edges, this will give it that classic rounded edge, cook for another 4-5 minutes, after cooking for a total of about 9-10 minutes remove from the pan and garnish with fresh parsley, enjoy!
SPANISH POTATO OMELET
Provided by Giada De Laurentiis
Time 2h5m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Heat 2 tablespoons oil over medium-high heat in a large nonstick skillet. Cook the onions until soft, about 5 minutes. Add the potatoes, 1/2 teaspoon salt and the pepper. Add 2/3 cup water and cover the skillet. Reduce the heat to medium-low and cook until the potatoes are tender, about 15 minutes. Scrape the potato mixture into a large bowl and cool, stirring occasionally, about 30 minutes. Wipe out and reserve the skillet. The potato mixture can be made 6 hours ahead. Keep at room temperature.
- Combine the eggs, garlic, olives, parsley, thyme and remaining 3/4 teaspoon salt in another large bowl. Fold in the cheese and the cooled potato mixture.
- Preheat the broiler. Add the remaining 2 tablespoons oil to the same skillet and heat over medium-high heat. Pour in the egg mixture, spreading evenly. Cook, uncovered, until the sides are set and the top edge begins to brown, about 5 minutes. Run a flexible heatproof rubber spatula around the sides of the pan to loosen the omelet. Cover tightly; reduce the heat to medium-low and cook until the center is almost set, about 5 minutes.
- Broil the omelet until the top is fully cooked and begins to brown, 3 to 4 minutes. Let the omelet rest for 2 minutes. Loosen the omelet again around the sides and underneath as far as possible. Slide the omelet onto a platter and garnish with parsley and thyme sprigs. Cut into wedges. Serve warm or at room temperature with Quick and Easy Romesco Sauce.
- Combine the bell peppers, oil, tomato paste, almonds, vinegar, garlic, paprika, salt and pepper in a blender or food processor. Blend until the sauce is almost smooth, scraping down the sides of the bowl occasionally. If the sauce is too thick, blend in the reserved roasted bell pepper juice, 1 teaspoonful at a time, to thin out the sauce. Transfer the sauce to a small bowl. The sauce can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
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 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
SPANISH POTATO OMELET (TORTILLA A LA ESPANOLA)
Make and share this Spanish Potato Omelet (Tortilla a la Espanola) recipe from Food.com.
Provided by kenk1492
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat the oil in a 8-9 inch skillet. Add the slices of potato one at a time to avoid sticking together.
- Alternate layers of potatoes with layers of onions.
- Cook slowly over medium heat, turning the potatoes until tender, not brown.
- Drain potatoes in a colander, save oil.
- Make sure skillet is very clean for later use. In a bowl, beat eggs with a fork until slightly foamy.
- Salt to taste. Add the potatoes, press down to cover potatoes completely with egg. Return to skillet, heat 2 tablespoons of saved oil until smoking point. Add the mixture, spread it out. Rapidly, lower the temperature to medium-high.
- Shake the pan often to avoid sticking.
- When the bottom is brown, cover the skillet with a plate, turn skillet up-side down, remove tortilla, slide off plate with uncooked side down into skillet and cook the other side, Turn several times until cooked
More about "spanish potato omelet recipes"
SPANISH POTATO OMELET RECIPE - FOOD CHANNEL
From foodchannel.com
SPANISH OMELETTE RECIPE (POTATO TORTILLA) - COOKING …
From cookingtheglobe.com
SPANISH OMELETTE RECIPE | GET CRACKING - EGGS.CA
From eggs.ca
SPANISH TORTILLA RECIPE | JAMIE OLIVER EGG RECIPES
From jamieoliver.com
SPANISH TORTILLA (OMELETTE) | RECIPETIN EATS
From recipetineats.com
BEST SPANISH POTATO OMELET RECIPE - HOW TO MAKE …
From goodhousekeeping.com
Servings 6Estimated Reading Time 1 minCategory BreakfastTotal Time 50 mins
- In medium bowl, beat eggs with 3/4 teaspoon salt; set aside. In large bowl, toss potatoes with 1/4 teaspoon salt.
- In 10-inch nonstick skillet, heat oil on medium. Add potatoes; cook 10 to 12 minutes or until tender but not falling apart, gently turning occasionally.
- To skillet, add onion; cook 12 minutes or until very tender, stirring occasionally. With slotted spoon, transfer onion to bowl with potatoes. When potato-onion mixture has cooled slightly, gently stir in eggs until well combined.
- Drain all but 2 teaspoons oil from skillet (reserve oil for another use); heat on medium-high 1 minute. Add egg-potato mixture to skillet, spreading in even layer; reduce heat to medium.
- Loosen edges with rubber spatula. Remove skillet from heat and cover with large plate; carefully invert, holding plate and skillet together. Slide omelet back into skillet.
THE ULTIMATE SPANISH POTATO OMELETTE | TORTILLA DE SAN SEBASTIAN …
From spainonafork.com
Cuisine SpanishCategory Breakfast, Main CourseServings 4Calories 448 per serving
AUTHENTIC TORTILLA ESPANOLA - SPANISH POTATO PIE
From ethnicspoon.com
TORTILLA ESPAñOLA - POTATO OMELET - RECIPES | GOYA FOODS
From goya.com
SPANISH POTATO OMELET RECIPE | WHAT'S COOKING AMERICA
From whatscookingamerica.net
SPANISH POTATO OMELETTE RECIPE - OLIVE OILS FROM SPAIN
From oliveoilsfromspain.org
SPANISH POTATO OMELET | RECIPE
From worldfoodwine.com
REAL SPANISH POTATO OMELETTE RECIPE! - GOYA SPAIN
From goyaspain.com
SPANISH RECIPES: SPANISH POTATO OMELET | FOODS AND WINES FROM …
From foodswinesfromspain.com
SPANISH POTATO OMELETTE - TORTILLA ESPAñOLA - TIENDA
From tienda.com
EASY SPANISH POTATO OMELET RECIPE - MASHED POTATOES RECIPE
From mashed-potatoes-recipe.com
BEST SPANISH TORTILLA RECIPE (TORTILLA DE PATATAS)
From spanishsabores.com
TORTILLA DE PATATAS/ SPANISH POTATO OMELET RECIPE - CHEF'S PENCIL
From chefspencil.com
SPANISH POTATO OMELET RECIPE | EATINGWELL
From eatingwell.com
SPANISH OMELETTE RECIPE EASY - THERESCIPES.INFO
From therecipes.info
SPANISH OMELET WITH POTATOES AND CHORIZO RECIPE | REAL SIMPLE
From realsimple.com
SPANISH POTATO OMELET RECIPE | MYRECIPES
From myrecipes.com
TORTILLA ESPAñOLA (SPANISH EGG AND POTATO OMELETTE) RECIPE
From seriouseats.com
TORTILLA DE PATATAS: HOW TO MAKE A SPANISH FRITTATA
From mayihavethatrecipe.com
SPANISH OMELETTE | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
SPANISH TORTILLA (POTATO OMELETTE) RECIPE - FASCINATING SPAIN
From fascinatingspain.com
TORTILLA ESPAñOLA (SPANISH POTATO OMELET) RECIPE | MYRECIPES
From myrecipes.com
SPANISH OMELETTE RECIPE, POTATO OMELETTE - YUMMY INDIAN KITCHEN
From yummyindiankitchen.com
SPANISH POTATO OMELETTE RECIPE HOW TO MAKE | SPANISH POTATO …
From abplive.com
SPANISH POTATO OMELET
From avize.aussievitamin.com
TORTILLA ESPAñOLA (POTATO OMELET - SPAIN) - MEDITERRANEAN LIVING
From mediterraneanliving.com
SPANISH POTATO OMELET RECIPE -SUNSET MAGAZINE
TORTILLA DE PATATA (SPANISH POTATO OMELETTE) - MEDITERRANEAN LIVING
From mediterraneanliving.com
SPANISH POTATO OMELET - CIA FOODIES
From ciafoodies.com
SPANISH OMELETTE (SPANISH TORTILLA) - CAFE DELITES
From cafedelites.com
SPANISH POTATO OMELET RECIPE -SUNSET MAGAZINE
From sunset.com
EASY SPANISH POTATO OMELETTE: THE DELICIOUS RECIPE FOR ANY OCCASION
From cookist.com
SPANISH OMELETTE [TORTILLA ESPAñOLA] RECIPE - MEXICAN FOOD JOURNAL
From mexicanfoodjournal.com
SPANISH POTATO TORTILLA | SPANISH OMELET | BREAKFAST RECIPES
From potatogoodness.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 #main-ingredient #cuisine #preparation #side-dishes #eggs-dairy #potatoes #vegetables #french #spanish #european #eggs #dietary #low-sodium #low-carb #low-in-something
You'll also love