Spanish Tortilla Bites With Winter Greens And Garlic Recipes

SPANISH TORTILLA BITES WITH WINTER GREENS AND GARLIC

Steps:

• In a 12- to 14-inch non-stick skillet over medium heat, heat 1 tablespoon oil. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the greens and cook, tossing occasionally, until wilted and softened, about 5 minutes. Transfer to a large bowl and set aside.
• Wipe out the skillet and heat 2 cups oil over medium heat until a potato added to the oil sizzles gently. Add half the potatoes and onion to the pan. Cook, stirring occasionally, until the potatoes are soft but not browned, 15 to 20 minutes. Remove potato mixture with a slotted spoon and transfer to the bowl with the greens. Repeat with remaining potato mixture, reserving oil. Season potato mixture with 1 1/2 tablespoons salt and a few grinds of pepper. Add the eggs and stir carefully to combine, keeping the potatoes intact.
• In the same skillet over medium-high heat, add 1/4 cup reserved oil and swirl to coat. When the pan is hot, add the egg mixture and reduce the heat to low. Give it a shake and gently agitate the eggs in the middle of the pan with a spatula. As the tortilla sets, occasionally shake the pan and run the spatula along the rim to keep the tortilla from sticking. Cook until the eggs are almost set, 25 to 35 minutes.
• Meanwhile, make the pimentón aioli. In a small bowl, stir together mayonnaise, pimentón, Tabsaco, and garlic. Refrigerate until ready to use.
• When you can easily lift the side of the tortilla up with the spatula and see underneath, it is ready to flip. Place a plate, platter, or inverted or rimless baking sheet larger than the skillet on top of the tortilla in the skillet, then flip the skillet over so the tortilla transfers onto the plate. Slide the tortilla back into the skillet and add any runny egg that was left on the plate. Continue to cook until tortilla is light golden on the underside, pushing the edges under to give it a nice round shape, 5 to 7 minutes more.
• Flip tortilla onto a wire rack to cool. To serve, thinly slice around the perimeter to square off the sides (save those for a cook's treat). Cut the tortilla in 6 equal rows lengthwise and widthwise to make 36 bites. Serve tortilla with aioli for dipping.
• DO AHEAD: The tortilla can be made 3 days in advance, kept whole, wrapped tightly in plastic, and refrigerated. The aioli can be made 3 days in advance and refrigerated.

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.

SPANISH TORTILLA

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.

CHORIZO AND POTATO SPANISH TORTILLA BITES

Steps:

• Put oven rack in middle position and preheat oven to 400°F. Lightly oil a 13- by 9-inch baking pan or dish.
• Finely chop white and green parts of scallions and reserve separately.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook onions, garlic, white parts of scallions, 3/4 teaspoon salt, and 1/4 teaspoon pepper, stirring occasionally, until onions are golden, about 6 minutes. Add chorizo and cook, stirring occasionally, until just beginning to brown and release oil, about 4 minutes. Reduce heat to moderate, then stir in potatoes and cover skillet. Cook, stirring occasionally, until potatoes are tender, about 10 minutes. Transfer mixture to a large bowl and cool slightly.
• Whisk together eggs, sour cream, cheese, scallion greens, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl, then pour into baking pan. Sprinkle potato mixture over eggs (some potatoes will stick out). Bake until custard is set, about 20 minutes. Cool in pan on a rack to warm or room temperature. Trim 1/2 inch off each side, then cut tortilla into 1 1/2- by 1-inch rectangles.