Spanish Tortilla Recipe Epicuriouscom

TORTILLA ESPAñOLA

Steps:

• Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 thinly sliced medium onion, season with salt, and cook, stirring occasionally, until softened and dark brown, 35-40 minutes; let cool slightly.
• Meanwhile, heat 2 peeled medium waxy potatoes, cut into 3/4" pieces, in 2 cups olive oil in a medium saucepan over medium-high heat until oil around potatoes begins to bubble. Reduce heat to medium and cook until potatoes are tender but have not taken on any color, 10-12 minutes. Drain potatoes, reserving oil; season with salt and let cool slightly.
• Using a fork, gently beat 8 large eggs with onion, potatoes, and 1/4 cup reserved cooking oil in a large bowl.
• Heat 3 tablespoons reserved cooking oil in a 10" nonstick skillet over medium heat (reserve remaining oil for another use). Add egg mixture and cook, lifting at edge and tilting skillet to let uncooked egg run underneath, until bottom and edge of tortilla are set but center is still wet.
• Set a large plate on top of skillet. Swiftly invert tortilla onto plate, then slide back into skillet, cooked side up. Cook until just set, about 2 minutes longer. Cut into wedges.

TORTILLA ESPANOLA

Steps:

• Heat oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking and add potatoes, onion, and half of salt. Cook over moderately low heat, stirring occasionally, until vegetables are very tender but not colored, about 45 minutes. Drain vegetables in a large colander set over a bowl and cool 5 minutes. Lightly beat eggs in a large bowl. Gently stir in vegetables with 1 tablespoon oil, salt, and pepper to taste.
• Return 1 tablespoon oil to skillet and add mixture, pressing potatoes flush with eggs. Cook over low heat, covered, 12 to 15 minutes, or until almost set. Turn off heat and let stand, covered, 15 minutes. Shake skillet gently to make sure tortilla is set on bottom and not sticking to skillet. Invert tortilla onto a large flat plate and slide back into skillet, bottom side up. (Alternatively, especially if top is still loose at this point, slide tortilla onto plate first. Cover it with skillet and invert tortilla back into skillet.) Round edge with a rubber spatula and cook over low heat, covered, 15 minutes more, or until set. Slide tortilla onto a serving plate and serve warm or at room temperature.

SPANISH TORTILLA

Steps:

• Heat oil in a large ovenproof skillet over medium heat. Add potatoes, onion, and salt. Use a heatproof spatula to coat potatoes with oil. When oil begins to bubble, reduce heat to medium-low and cook, turning frequently, until potatoes are tender but not browned, 20-25 minutes.
• Using a slotted spoon, transfer potatoes and onion to a large heatproof bowl. Add eggs and stir gently to combine; do not break up potatoes. Strain oil into a glass measuring cup; wipe out skillet.
• Heat 3 tablespoons reserved oil from measuring cup in skillet over medium-high heat. Add egg-potato mixture and cook, stirring constantly but gently to keep potatoes intact, until eggs begin to set (eggs will look scrambled), about 2 minutes. Spread mixture in an even layer; reduce heat to medium-low. Preheat broiler to high.
• Cook tortilla, shaking pan occasionally to prevent it from sticking, until eggs are nearly cooked through, about 12 minutes. Transfer skillet to oven and broil until top of tortilla is just cooked, about 2 minutes.
• Remove from oven. Invert a large plate over skillet. Using oven mitts (skillet and potatoes will be very hot; use caution), hold plate firmly over skillet and flip, releasing tortilla onto plate. Let sit at room temperature for at least 20 minutes and up to 2 hours before serving.

SPANISH-STYLE TORTILLA

Steps:

• Position rack in center of oven and preheat to 350°F. Cook potatoes in large saucepan of boiling salted water until tender, about 6 minutes. Drain and cool.
• Whisk eggs and next 5 ingredients in large bowl until well blended. Mix in potatoes. Heat oil in large ovenproof nonstick skillet over high heat. Add onion; sauté until golden, about 5 minutes. Reduce heat to medium. Add egg mixture; cook 3 minutes, occasionally stirring egg from sides of skillet. Place skillet in oven and bake eggs until set in center and no longer wet on top, about 20 minutes.
• Remove tortilla from oven. Immediately place skillet on cold wet kitchen towel to prevent further cooking. Let stand 2 minutes. Run spatula around edge of skillet and under tortilla. Lift skillet and tilt, sliding tortilla onto platter. Serve warm or at room temperature. Cut into wedges.

EASY SPANISH TORTILLA ESPANOLA

Steps:

• Preheat the oven to 350 degrees F.
• Heat 2 tablespoons of olive oil in a 10-inch ovenproof nonstick skillet over medium-high heat. Add the garlic, onion, paprika, cayenne and 1/2 teaspoon salt and cook, stirring, until the onions are soft and just starting to turn brown, about 6 minutes. Remove from the heat and stir in the vinegar until absorbed. Transfer to a bowl and let cool.
• Whisk together the eggs, 1/2 cup of water and 1 teaspoon of salt in a large bowl. Add the potato chips and cooled onions and stir to combine. Let sit for a few minutes.
• Heat the remaining 1 tablespoon oil in the skillet over medium-high heat, then add the potato and egg mixture and cook, until the bottom and the sides set and are a light golden brown, about 3 minutes (use a rubber spatula to help pull and peek around the sides). Transfer to the oven and bake until set, 15 to 20 minutes. Let cool slightly in the pan, then slide out onto a cutting board and cut into 12 wedges. Serve at room temperature.

TORTILLA ESPANOLA: SPANISH OMELETTE

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 ESPANOLA (SPANISH OMELET)

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.

SIMPLE SPANISH TORTILLA

Steps:

• Preheat oven to 350 degrees F.
• Heat the olive oil in a 10-inch skillet over medium-high heat for 1 minute. Reduce the heat to medium and add the potato slices a few at a time so they don't stick together. Add the onions and cook, stirring occasionally, until the potatoes are tender and the onions are golden but not brown, about 10 minutes. Place a strainer over a bowl in your sink and transfer the potatoes and onions to drain; reserve the oil.
• Whisk the eggs, milk, salt and pepper together in a large bowl. Drain excess oil off of the potato mixture. Add the potatoes and onions to the egg mixture and combine until they are completely mixed in. Set the bowl aside for about 15 minutes to let the potatoes release some of their starches into the eggs.
• Heat 3 tablespoons of the reserved olive oil in a medium nonstick skillet over medium-high for 1 minute. Add the egg-potato mixture, rotating the skillet in a circular motion to distribute it evenly. Lower the heat to medium-low and shake the pan a few times to prevent sticking (by shaking the pan, you ensure that the eggs and potatoes release from the pan bottom). Cook the tortilla for about 5 minutes or until the potatoes on the bottom start to turn golden brown. Place the skillet in the oven and cook for 6 to 8 minutes, or until almost set. Remove from the oven and place a large flat plate on top of the skillet and invert the skillet. The tortilla should come right out. Add a tablespoon of the reserved olive oil to the skillet and slide the tortilla back in to cook the other side until it is golden-brown, about 5 minutes.
• Turn the heat off and set the skillet aside until the tortilla cools to room temperature. Transfer the tortilla to a plate sprinkle with parsley and serve at room temperature cut into triangles or squares.
• *Cook's Note: The Yukon potatoes should be sliced using a mandolin.

SPANISH TORTILLA

Steps:

• In a medium bowl mix the potatoes, onions, and 1/2 teaspoon salt by hand.
• Heat 2 tablespoons of the oil in a large non-stick frying pan. Fry the potatoes and onions on low heat and cover with a lid for 5 minutes to let them soften. Turn up the heat for another 5 minutes until golden brown. Remove from the stove and drain off any excess oil.
• Meanwhile break the eggs into a medium bowl. Add the remaining salt and milk and whisk vigorously until frothy. Add the potatoes and onions to the eggs and mix until fully integrated.
• Clean the frying pan and return to stove.
• Heat the remaining 2 tablespoons of oil on a high heat and pour in the mixture, moving it around in the pan to help the tortilla to rise. Fry until golden brown, stirring occasionally until it has set. Then turn down the heat to allow the inside to cook. After a few minutes turn up the heat in order to brown the tortilla.
• When it's cooked place a large plate over the frying pan and flip the tortilla onto it. Return to the pan and fry the other side until golden brown.

KALE AND POTATO SPANISH TORTILLA

Steps:

• Peel potatoes and cut into 1/3-inch dice (2 1/4 cups). Heat oil in a 10-inch nonstick skillet over moderate heat until hot but not smoking, then reduce heat to moderately low and cook potatoes, onion, and 1 teaspoon salt, stirring occasionally, until potatoes are tender, about 20 minutes.
• Blanch kale while potatoes cook:
• Cook kale in a 4- to 6-quart pot of boiling salted water until wilted, 2 to 3 minutes. Drain in a colander and immediately transfer to a bowl of cold water to stop cooking. Drain again, squeezing handfuls of kale to extract excess moisture, then coarsely chop.
• Add kale to potato mixture and cook, stirring occasionally, until kale is tender, about 5 minutes. Drain vegetables in colander set over a bowl, reserving drained oil, and cool 10 minutes.
• Lightly beat eggs in a large bowl, then stir in vegetables, 1 tablespoon drained oil, and remaining 1/2 teaspoon salt.
• Add 1 tablespoon drained oil to skillet, then add egg mixture and cook over low heat, covered, until sides are set but center is still loose, about 12 minutes. Remove from heat and let stand, covered, 15 minutes.
• Shake skillet gently to make sure tortilla is not sticking (if it is sticking, loosen with a heatproof plastic spatula). Slide tortilla onto a large flat plate, then invert skillet over tortilla and flip it back into skillet. Round off edge of tortilla with plastic spatula and cook over low heat, covered, 10 minutes more. Slide tortilla onto a plate and serve warm, cut into wedges.

SPANISH TORTILLA

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.

TORTILLA ESPANOLA (SPANISH TORTILLA)

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.

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.

TORTILLA ESPANOLA

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• In an ovenproof skillet over medium heat, heat 1 tablespoon of olive oil until it shimmers, and place the potatoes into the hot oil. Season with salt and pepper, and sprinkle with smoked paprika. Pan fry the potatoes, stirring and tossing occasionally, until they are beginning to soften, about 8 minutes. Stir in the onion, and cook, stirring occasionally, until the potatoes and onion are slightly browned and the onion is translucent, about 10 more minutes. Take the skillet off the heat, and allow to cool for about 5 minutes.
• Beat the eggs with 1 teaspoon of olive oil in a large bowl. Stir in the parsley, add the potato-onion mixture, and lightly combine.
• Heat 1 tablespoon of olive oil in the skillet over medium heat until it shimmers, then gently spoon the egg-potato mixture into the hot skillet. Reduce heat to medium-low, and shake the skillet a few times to help release the omelet from the bottom of the skillet.
• Slide the skillet into the preheated oven, and bake until the omelet is puffed and the top is golden brown, about 5 minutes. A toothpick inserted into the center of the omelet should come out clean. Cut the omelet into pie-shaped pieces, and serve hot.

SPANISH TORTILLA

Steps:

• Peel and slice the potato and onion about 1/8 inch thick. Heat the oil in a small skillet over medium heat. Add the potato and onion and cook, stirring occasionally, for 12 to 15 minutes, or until the onions are caramelized and the potatoes are tender. Season liberally with salt and pepper.
• Beat the eggs well and pour over the potatoes and onions. Cover the pan and cook for 5 minutes, or until a knife inserted into the center of the pan comes out clean. Serve immediately.
• Traditionally, Spanish tortillas are cooked in copious amounts of olive oil. We have drastically reduced the amount while still using enough to get a great result. But you can even take it a step further; using cooking spray instead of oil saves about 120 calories.

EASY TORTILLA ESPAñOLA RECIPE BY TASTY

Steps:

• Heat the olive oil in a large, wide pan with high sides over medium-high heat until shimmering. Add the potatoes, onion, and 1 teaspoon salt. Add more olive oil as needed to ensure everything is submerged. Reduce the heat to medium and cook until the potatoes are fork tender, 5-7 minutes. Remove the pan from the heat.
• Place a metal strainer over a large heatproof bowl. Carefully strain the potatoes and onion and set aside to cool. Reserve the cooking oil.
• In a separate large bowl, whisk together eggs, 1 teaspoon of salt, and pepper until foamy, 2-3 minutes. Gently fold in the cooled potato and onion mixture and let sit at room temperature for 5 minutes.
• Heat 3 tablespoons of the reserved oil in a 9 or 10-inch nonstick skillet over medium heat. When the oil is shimmering, pour in the egg and potato mixture and spread in an even layer. Cook, tilting the pan and lifting up the edges with spatula to let the uncooked egg run underneath, until the edges are pale yellow and lacy, 4-5 minutes.
• Remove the pan from the heat and place a large heatproof plate over the skillet. Working quickly, invert the pan to flip the tortilla onto the plate.
• Return the skillet to medium heat, add 1 tablespoon of the reserved oil, then slide the tortilla back into the pan with the uncooked side facing down. Use spatula to tuck in the sides of the tortilla. Cook until the bottom of the tortilla is browned and the center is cooked through, 2-3 minutes.
• Slide the tortilla onto the plate and let rest for 5-10 minutes before slicing and serving.
• Enjoy!

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.