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
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
SPANISH TORTILLA (POTATO OMELETTE)
The potato omelette is a traditional Spanish tapas, or appetizer, but it's equally good for breakfast or brunch. Found while looking for spanish recipes for ZWT5.
Provided by Katzen
Categories Spanish
Time 20m
Yield 6 wedges, 6 serving(s)
Number Of Ingredients 5
Steps:
- Slice the potatoes as thin as possible and dry with a paper towel.
- Sauté potatoes and onions in olive oil over medium heat, turning frequently, until golden brown (about three minutes).
- Meanwhile, beat the eggs with salt and pepper until foamy, 1-2 minutes.
- Pour the eggs over the potatoes, cover, lower the heat, and cook for about 5-7 minutes, until the omelette is set and the bottom is golden brown.
- Slide the omelette onto a plate, cover with the other plate, flip, and slide the omelette back into the pan, so that the cooked side is on top.
- Cover and cook for about 5 minutes longer.
- Cut into wedges and serve.
TORTILLA ESPANOLA: SPANISH OMELETTE
Tortilla is Spain's most favorite snack. Seen and eaten in almost every tapas bar, this "Spanish Omelette" comes in many different guises; this recipe is the most traditional.
Provided by Food Network
Categories appetizer
Time 35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Crack the eggs into a bowl. Whisk with a fork and add a pinch of salt.
- Heat some oil in a frying pan (not one with a heavy base as this will prove to be a hindrance when preparing to do the flip).
- Add the potato and fry for a couple of minutes. Add the onion and mash together.
- When the potato starts to brown a little on the edges and is mashed up with the onion in a lumpy fashion then add the eggs. Make sure the potato and onions are fully submerged by the eggs. Poke the potato to allow some of the egg to seep into the mashed mixture.
- Fry this gently on a low heat. While cooking shake the pan to loosen the tortilla from the base and tidy the edges up with a wooden spoon. Do not over cook. The middle is meant to remain runny and gooey.
- The egg will start setting, as this happens place a plate over the pan, a large enough plate to cover the pan substantially, and with a quick co-ordinated movement of both wrists ?flip? the tortilla over onto the plate and slide back into the pan to cook the underside.
- Keep shaking the pan lightly so the tortilla does not stick to the bottom.
- Once it feels firm on the edges and soft in the middle (after about 1 minute) then slide the tortilla back onto the plate. For the brave heart you can do the flip again if you wish.
- Let the tortilla rest for about 5 to 10 minutes before serving. Cut into cake slices or cubes. Garnish with green olives.
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!
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5/5 (28)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.
THE AUTHENTIC SPANISH TORTILLA DE PATATAS POTATO OMELETTE
From spainonafork.com
4.7/5 (6)Servings 4Cuisine SpanishTotal Time 45 mins
- Peel 2 large yukon gold potatoes, rinse them under cold running water and pat them completely dry with a dish cloth, cut each potato into 4 evenly sized quarters, then cut each quarter into 3 evenly sized pieces and thinly slice the potatoes, crack 6 large organic eggs into a large bowl, season them with sea salt and freshly cracked black pepper and mix together until well combined
- Heat a good quality nonstick fry pan with a medium heat and add 1/3 cup extra virgin olive oil, after 2 minutes add the slices of potato and mix them around with the olive oil, mix the potatoes occasionally to ensure that they all cook evenly, after 15 minutes season the potatoes with a generous portion of sea salt and a little freshly cracked black pepper, mix together to to ensure all the seasonings are evenly divided, after cooking the potatoes for 25 to 26 minutes they should be perfectly cooked, turn off the heat and transfer the potatoes into the bowl with the beaten eggs and mix together until well combined
- Using the same pan heat it with a LOW heat (very important) and add the egg and potato mixture into the pan, using a spatula run it through the outer edges of the pan to make sure the tortilla does not stick, you can also give the pan a quick shake here and there to ensure it is not sticking, after 4 minutes place a plate that is bigger than the pan over the pan, put one hand over the plate and with the other flip the pan, slide the uncooked part of the tortilla into the pan and cook for another 4 minutes, using a spatula you want to compact the tortilla from the outer edges to give it that classic rounded edge, after a total cooking time of 8 minutes (4 minutes per side) remove the pan from the heat and transfer the tortilla de patatas into a serving dish, enjoy!
TORTILLA ESPAñOLA (SPANISH EGG AND POTATO OMELETTE) RECIPE
From seriouseats.com
Ratings 7Calories 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.
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