Spanish Potato Tortilla Baked Recipes

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SPANISH TORTILLA



Spanish Tortilla image

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

1 1/4 pounds potatoes, 3 or 4 medium
1 medium onion
1 cup olive oil
Salt and freshly ground black pepper
6 extra-large or jumbo eggs

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

BAKED SPANISH STYLE TORTILLA WITH HAM



Baked Spanish style tortilla with ham image

Easy recipe to prepare a homemade baked Spanish tortilla with ham. This baked tortilla style omelette is made with potatoes, eggs, onions, ham, garlic, and jalapeños (or bell peppers).

Provided by Layla Pujol

Categories     Appetizer     Breakfast     Brunch     Snack     Tapas

Time 1h

Number Of Ingredients 10

2-3 tablespoons of olive oil
1 lb of potatoes (peeled and sliced)
1 large yellow onion (peeled and sliced)
2-3 garlic cloves (crushed)
12 ounces of sliced ham (cut into thin strips)
1-2 jalapeños (can also use milder Anaheim peppers or green bell pepper, seeds and veins removed, thinly sliced or diced)
8 eggs
Salt and pepper to taste
Chopped parsley
Crumbled queso fresco

Steps:

  • Heat the olive oil over medium heat in a large skillet, frying pan or sauté pan. Add the potato slices and stir to coat with oil. Cook for about 5-7 minutes, stirring occasionally.
  • Add the sliced onions and crushed garlic. Mix well and continue cooking for another 10 minutes - stirring occasionally.
  • Add the ham strips and sliced jalapeños, mix and cook for another 5 minutes or until the potatoes are tender. Taste and season with salt - the ham is naturally salty so you probably don't need to add much salt.
  • Remove from the heat and let the potato ham mix cool for about 5 minutes.
  • Pre-heat the oven to 375F.
  • Beat eggs with some ground black pepper using a whisk or fork until you have a smooth mix.
  • Add the potato ham mix to the eggs and stir gently.
  • The tortillas can be baked in greased baking molds or an oven proof skillet(s). For easy removal, you can line the baking mold with parchment paper.
  • Pour the tortilla mix into the baking molds and place in the pre-heated oven.
  • Bake the potato and ham tortillas until they are fully cooked and they start to get golden on top. Exact baking time will vary based on the size of the baking pan and thickness of the tortilla. The smaller ones made in 5 inch cast iron pans (at less than 1 inch of thickness) took about 18-20 minutes to be done. The larger one made in a rectangular 9 inch by 5 inch pan , and about 1.5 inch thick, took about 30-35 minutes to be done.
  • Remove the baked Spanish tortilla from the oven. Let it cool down a little before removing from the baking mold. If lined with parchment paper you can just gently lift it out of the pan. If prepared in small individual serving molds then they can be served directly as is. Can be served warm or cold.
  • Sprinkle with chopped parsley (or cilantro) and crumbled queso fresco.

TORTILLA ESPANOLA (SPANISH TORTILLA)



Tortilla Espanola (Spanish Tortilla) image

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

½ cup olive oil
2 pounds baking potatoes, peeled and cut into 1/4-inch slices
salt and pepper to taste
2 tablespoons olive oil
2 onions, sliced into rings
6 eggs
1 roasted red pepper, drained and cut into strips
3 ounces Spanish serrano ham, chopped
2 tablespoons chopped fresh Italian parsley

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 TORTILLA



Spanish tortilla image

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

1 large white onion, sliced
4 tbsp olive oil
25g butter
400g waxy potatoes, peeled, quartered and finely sliced
6 garlic cloves
8 eggs, beaten
handful flat-leaf parsley, chopped, plus extra to serve
1 baguette, sliced
4 vine tomatoes, peeled and coarsely grated
drizzle of olive oil

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

BAKED TORTILLA ESPANOLA



Baked Tortilla Espanola image

This baked version of tortilla espanola is like a potato-and-onion fritatta. Often sliced and served as an appetizer, it maintains its Spanish accent with a pinch of saffron.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 35m

Number Of Ingredients 9

1/2 cup extra-virgin olive oil
4 strands saffron
2 large baking potatoes, peeled and thinly sliced crosswise
1 medium red onion, thinly sliced (1 cup)
5 garlic cloves, finely chopped (1/4 cup)
Coarse salt and freshly ground pepper
5 large eggs
1/2 cup coarsely chopped fresh flat-leaf parsley
1 tablespoon fresh thyme

Steps:

  • Preheat oven to 400 degrees. Heat oil and saffron in an 8-inch skillet over medium heat. Add potatoes, onion, and garlic, and stir well. Gently press into an even layer with a spatula. Reduce heat to medium-low, cover, and cook for 10 minutes. Stir, season with salt and pepper, and press again. Cover, and cook for 10 minutes. Drain in a colander, reserving oil.
  • Whisk together eggs, parsley, and thyme. Season with salt and pepper. Stir in potato mixture. Heat 2 tablespoons reserved oil in the skillet over medium heat. Pour in egg mixture, and gently press into an even layer. Reduce heat to medium-low. Cook, uncovered, for 2 minutes.
  • Bake until set, about 5 minutes. Invert, or serve from pan.

OVEN-BAKED SPANISH TORTILLA - TAPAS



Oven-Baked Spanish Tortilla - Tapas image

Similar to a quiche, but this dish has no prepared crust -- it comes out similar to polenta. Makes 48 bite-sized pieces. Recipe is from my Tapas cookbook. Haven't tried it yet, but sounds great for a crowd.

Provided by DailyInspiration

Categories     Cheese

Time 1h30m

Yield 48 squares

Number Of Ingredients 11

olive oil
1 large garlic clove, minced
4 scallions, white and green parts finely chopped
1 green bell pepper, seeded and finely diced
1 red bell pepper, seeded and finely diced
6 ounces potatoes, boiled, peeled and diced
5 large eggs
1/2 cup sour cream
6 ounces freshly grated spanish Roncal cheese (or parmesan)
3 tablespoons fresh chives, snipped
salt and pepper, to taste

Steps:

  • Preheat oven to 375 degrees. Line a 7 x 10 inch baking sheet with foil and brush with the olive oil.
  • Place a little olive oil, the garlic, scallions, and peppers in a skillet and cook over medium heat, stirring for 10 minutes, or until the onions are softened, but not browned. Let cool, then stir in the potato.
  • Beat the eggs, sour cream, cheese and chives together in a large bowl. Stir the cooled vegetables into the bowl and season to taste with salt and pepper.
  • Pour the mixture into the baking sheet and smooth over the top. Bake in the preheated oven for 30-40 minutes or until golden brown, puffed and set in the center. Remove from the oven and let cool and set. Run a spatula around the edge, then invert onto a cutting board and peel off the foil. Invert again with browned side up. If the surface looks a little runny, place it under a medium broiler to dry out.
  • Let cool completely. Trim the edges if necessary, then cut into 48 squares. Serve on a platter with wooden toothpicks, or secure each square to a slice of bread.

Nutrition Facts : Calories 16.6, Fat 1, SaturatedFat 0.4, Cholesterol 20.6, Sodium 9.9, Carbohydrate 1.1, Fiber 0.2, Sugar 0.3, Protein 0.8

OVEN BAKED SPANISH TORTILLA



Oven Baked Spanish Tortilla image

In this recipe the potatoes are cooked on the stove top and then added to the egg mixture which is then baked until set. It should rest 15 minutes after baking before serving. For planning purposes, the recipe should be started about 1 hour and 20 or 30 minutes before serving.

Provided by PanNan

Categories     Breakfast

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 10

3 tablespoons olive oil
3 medium potatoes, peeled, halved and sliced into thin slices (Yukon Gold is best, they are the least starchy and best suited for this)
1 yellow onion, halved and sliced really thin
3 garlic cloves, crushed
sea salt
fresh coarse ground black pepper
5 large eggs
4 green onions, both green and white parts, thinly sliced
1/2 bell pepper, finely diced
2 tablespoons freshly grated parmesan cheese (or to taste)

Steps:

  • 1. Preheat oven to 375 degrees.
  • 2. Line a 9-inch cake pan with aluminum foil and brush with olive oil on bottom and sides.
  • 3. Toss the potatoes, onion, garlic, green onions, bell pepper, 1/2 tsp of salt, and 1/4 tsp of pepper together with olive oil (just enough to coat them) in a large bowl, until the potatoes are thoroughly coated with oil and the potato slices separate.
  • 4. In a large, DEEP, 10-inch skillet, heat about 2 Tbsp of olive oil over high heat until hot.
  • 5. Reduce heat to medium and add potato mixture to skillet. Set the bowl aside for the moment, but no need to wash, we'll use it again.
  • 6. Cover potato mixture and cook, stirring every few minutes until potatoes are tender. About 25 minutes.
  • 7. While the potatoes are cooking, whisk the eggs and about 1/2 tsp of salt in the reserved bowl.
  • 8. Fold the potato mixture into the egg mixture, scraping the skillet.
  • 9. Mix grated Parmesan cheese into the potato/egg mixture.
  • 10. Pour the potato/egg mixture into the prepared foil-lined pan.
  • 11. Cook, uncovered for about 20-25 minutes or until golden brown and set.
  • 12. Slide onto a plate and allow to cool for about 15 minutes before cutting. Serve warm or at room temperature, sliced into wedges.

Nutrition Facts : Calories 223.2, Fat 11.3, SaturatedFat 2.6, Cholesterol 156.5, Sodium 94.1, Carbohydrate 22.4, Fiber 3.1, Sugar 2.3, Protein 8.6

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Calories 290 per serving


OVEN BAKED SPANISH TORTILLA TAPAS RECIPES
Tortilla de Patatas (also known as Spanish Omelette or tortilla de papas) is an easy Spanish recipe made with potatoes, onion, eggs, salt, and oil. 1:17 Tapas Recipes Mexican Food Recipes Cooking Recipes Healthy Recipes Spanish Dishes Spanish Food Ham And Cheese Omelette Healthy Omelette Breakfast Omelett schulz-greven.de This baked tortilla style omelette is made with potatoes, eggs, …
From tfrecipes.com


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