Spanish Tortilla With Bell Pepper Recipes

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SPANISH TORTILLA WITH BELL PEPPER



Spanish Tortilla with Bell Pepper image

In Spain, tortilla refers to a hearty egg-and-potato dish that's eaten warm or cold any time of day. Red bell pepper gives this version another layer of flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 45m

Number Of Ingredients 8

1 tablespoon olive oil, plus more for serving
1 pound Yukon gold potatoes, peeled and sliced inch thick
1 red bell pepper (ribs and seeds removed), thinly sliced
1 medium onion, halved and thinly sliced
Coarse salt and ground pepper
8 large eggs
1/4 cup chopped fresh parsley, plus more for garnish
1/2 teaspoon hot sauce

Steps:

  • Preheat oven to 375 degrees. In a medium ovenproof nonstick skillet, heat oil over medium. Add potatoes, bell pepper, and onion; season with salt and pepper (skillet will be very full). Cover, and cook, stirring occasionally, until potatoes are crisp-tender, 14 to 16 minutes. Uncover, and cook off excess liquid, 1 to 2 minutes.
  • In a bowl, whisk together eggs, parsley, hot sauce, 1/2 teaspoon salt, and teaspoon pepper. Pour egg mixture over vegetables in skillet, and stir to distribute evenly. With the back of a spatula, press down on vegetables so they lay flat and are submerged.
  • Bake until tortilla is set, 12 to 16 minutes. To unmold, run a rubber spatula around edge of skillet to release tortilla; invert onto a serving plate. Drizzle tortilla with oil; garnish with parsley.

Nutrition Facts : Calories 270 g, Fat 14 g, Fiber 3 g, Protein 16 g

BAKED SPANISH TORTILLA



Baked Spanish Tortilla image

Served chilled, this baked Spanish tortilla is made with eggs, potatoes, sun-dried tomatoes, red bell pepper and fresh thyme.

Categories     Breakfast

Time 5h

Yield 8

Number Of Ingredients 8

2 cups olive pomace oil or olive oil
2 cups sliced (1/4 inch) boiling potatoes
1 large onion, sliced
2 teaspoons chopped fresh thyme leaves
Salt and pepper to taste
1 red bell pepper, chopped
2 tablespoons chopped dry-pack sun-dried tomatoes
12 Land O' Lakes® organic all-natural eggs

Steps:

  • In 12-inch nonstick skillet, heat oil over medium-high heat. Cook potatoes and onions in oil about 5 minutes, turning potatoes constantly for even cooking, until oil begins to simmer; add thyme, salt and pepper. Simmer about 10 minutes longer, turning potatoes constantly, until potatoes are soft and tender. (If potatoes begin to fry and turn brown during cooking, reduce heat.) Remove from heat; drain (do not wash skillet). Place potato mixture in medium bowl; cool slightly.
  • Meanwhile, in same skillet, cook and stir bell pepper and sun-dried tomatoes over medium heat 1 minute; add to potato mixture. Break up potatoes a little with fork.
  • Heat oven to 350°F. Line bottom of 13x9-inch (3-quart) glass baking dish with cooking parchment paper; grease side of dish with oil. In large bowl, lightly beat eggs with fork or wire whisk until well mixed. Add potato mixture to eggs; stir until blended. Carefully pour into baking dish.
  • Bake about 30 minutes or until eggs are completely set and top is slightly puffed and golden; cool 15 minutes. Cover tightly and refrigerate at least 4 hours or until chilled.
  • To serve, run thin knife around edge of tortilla to loosen. Place rectangular serving platter upside down on baking dish (be sure platter is at least as large as baking dish); carefully turn platter and baking dish over. Remove baking dish; peel off cooking parchment paper. Serve chilled.

Nutrition Facts : ServingSize 1 Serving

SPANISH TORTILLA WITH TOMATO-PEPPER SALAD



Spanish Tortilla With Tomato-Pepper Salad image

A Spanish potato tortilla is an egg dish unlike any other. It doesn't resemble the French omelet, which is loose and wobbly. Nor is quite like an Italian frittata, which is puffy and custardy. Instead, a tortilla is a solid cake with just enough egg to bind the soft, sliced potatoes. The first step to making it is to gently cook sliced potatoes and onions in plenty of olive oil. And plenty means at least a cup, or maybe two. It sounds like a lot but most of it stays in the pan (and you can reuse it). Other than adding great flavor, the oil turns the potatoes velvety and luscious. Just make sure the heat is low enough so the potatoes and onions cook but don't brown very much, though a few darkened spots are okay. In Spain, a tortilla is a tapas staple nibbles with drinks. But it's also delightful for brunch, dinner or lunch, served either warm or at room temperature.

Provided by Melissa Clark

Categories     breakfast, brunch, dinner, lunch, appetizer, main course, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 10

5 medium Yukon gold potatoes (1 1/4 pounds)
1 white onion, diced
1 3/4 teaspoons kosher salt, more as needed
3/4 teaspoon black pepper, more as needed
About 1 1/2 cups extra-virgin olive oil
6 large eggs
3/4 cup halved cherry or grape tomatoes
1/3 cup diced Italian frying pepper (also called Cubanelle), or green bell pepper
1/4 cup sliced scallion, white and green parts
1 garlic clove, minced

Steps:

  • Peel potatoes and halve them lengthwise. Thinly slice them crosswise. Pat potatoes dry with a dish towel or paper towels. Toss potatoes with onion, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper.
  • Place a large skillet over medium heat and warm through. Add oil, then add potatoes and onion. (You need enough oil to almost cover the potatoes, so adjust amount according to your pan size.) Cook until potatoes are just tender enough to cut with a fork, 10 to 15 minutes, adjusting heat so vegetables do not burn or take on too much color. Using a slotted spoon, transfer potatoes and onions to a colander set over a bowl and let cool. Reserve 3 1/2 tablespoons oil from the skillet to use for finishing the recipe. (You can reuse the rest of the remaining oil, too; store it in the refrigerator.)
  • Heat oven to 375 degrees. Heat 2 tablespoons of the reserved oil in an oven-safe 8- to 9-inch nonstick skillet over medium-low heat. In a large bowl, whisk eggs and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir potato mixture into eggs. Pour mixture into pan and use a spatula to flatten out surface. Cook, using spatula to occasionally loosen eggs from edges of pan, until top is almost set, with just a small amount of liquid remaining, about 5 minutes. Transfer to oven and cook until top is just set, 5 to 7 minutes longer. Slide tortilla onto a plate.
  • In a large bowl, toss together tomato, pepper, scallion, garlic and remaining 1 1/2 tablespoons oil. Season with salt and pepper. Top tortilla with salad and serve warm or at room temperature.

Nutrition Facts : @context http, Calories 929, UnsaturatedFat 72 grams, Carbohydrate 25 grams, Fat 88 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 14 grams, Sodium 870 milligrams, Sugar 4 grams, TransFat 0 grams

SPANISH TORTILLA WITH BELL PEPPER



SPANISH TORTILLA WITH BELL PEPPER image

Categories     Egg

Yield 4

Number Of Ingredients 8

1 T olive oil
1 lb Yukon gold potatoes, peeled and sliced 1/4 in thick
1 red bell pepper (ribs and seeds removed), thinly sliced
1 md onion, halved and thinly sliced
coarse salt and ground pepper
8 lg eggs
1/4 C chopped parsley
red pepper to taste

Steps:

  • Preheat oven to 375 degrees. In a medium ovenproof nonstick skillet, heat oil over medium. Add potatoes, bell pepper, and onion; season with salt and pepper (skillet will be very full). Cover, and cook, stirring occasionally, until potatoes are crisp-tender, 14 to 16 minutes. Uncover, and cook off excess liquid, 1 to 2 minutes. In a bowl, whisk together eggs, parsley, hot sauce, 1/2 teaspoon salt, and teaspoon pepper. Pour egg mixture over vegetables in skillet, and stir to distribute evenly. With the back of a spatula, press down on vegetables so they lay flat and are submerged. Bake until tortilla is set, 12 to 16 minutes. To unmold, run a rubber spatula around edge of skillet to release tortilla; invert onto a serving plate. Drizzle tortilla with oil; garnish with parsley.

SPANISH TORTILLA WITH CHORIZO, PIQUILLO PEPPERS AND GURROXTA CHEESE



Spanish Tortilla with Chorizo, Piquillo Peppers and Gurroxta Cheese image

Provided by Bobby Flay

Categories     main-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 17

2 tablespoons canola oil
1 small Spanish onion, finely diced
3 cloves garlic, finely chopped to a paste with a pinch kosher salt
2 teaspoons dried Mexican oregano
1 teaspoon ground cumin
1 teaspoon ground Spanish paprika
1/4 teaspoon ground cayenne pepper
1/4 teaspoon ground cinnamon
1/4 cup cider vinegar
1 1/4 pounds well-marbled ground pork shoulder
Kosher salt and freshly ground black pepper
2 tablespoons Spanish olive oil
1 dozen large eggs
4 ounces Gurroxta cheese, grated
1/4 cup chopped fresh parsley leaves
6 piquillo peppers, thinly sliced
Kosher salt and freshly ground black pepper

Steps:

  • For the chorizo: Heat the oil in a small saute pan over medium heat. Add the onions and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute. Add the oregano, cumin, paprika, cayenne and cinnamon and cook for 1 minute. Add the vinegar and cook until reduced. Remove from the heat, transfer to a blender and blend until smooth. Pour into a bowl and let cool to room temperature.
  • Mix in the ground pork gently to combine. Sprinkle with salt and black pepper. Cover and refrigerate for at least 1 hour and up to 24 hours to allow the flavors to meld.
  • For the tortilla: Preheat the oven to 350 degrees F. Heat the oil in a large nonstick saute pan over high heat. Add the chorizo and cook until golden brown. Transfer to a paper-towel-lined plate using a slotted spoon. Remove all but 2 tablespoons of the fat from the pan. Return the pan over medium heat.
  • Whisk together the eggs in a large bowl until pale and fluffy. Add the cheese, parsley, peppers and chorizo and sprinkle with salt and black pepper. Add the egg mixture to the pan, moving it around in the pan to help the tortilla to rise. Fry until golden brown, stirring occasionally, until it has set. Transfer to the oven and bake until set, about 15 minutes.
  • When the tortilla is firm, remove from the oven, place a large plate over the pan and flip the tortilla onto it. Cut into wedges and serve.

SPANISH TORTILLA WITH ROASTED RED PEPPERS AND PEAS (COOK'S ILLUS



Spanish Tortilla With Roasted Red Peppers and Peas (Cook's Illus image

A twist on a Spanish classic. Serve at room temperature with olives, pickles, and garlic mayonnaise, such as Recipe #256103, for a tasty appetizer. For a main course, serve with a green salad.

Provided by threeovens

Categories     Spanish

Time 50m

Yield 1 tortilla, 4-6 serving(s)

Number Of Ingredients 9

6 tablespoons extra virgin olive oil
1 teaspoon extra virgin olive oil
1 1/2 lbs yukon gold potatoes, peeled and quartered and cut into 1/8 inch thick slices (about 3 or 4 medium)
1 small onion, halved and sliced thin
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
8 large eggs
1/2 cup roasted red pepper, rinsed and dried and cut into 1/2 inch pieces
1/2 cup frozen peas, thawed

Steps:

  • In a large bowl, toss together 4 tablespoons oil, potatoes, onion, 1/2 teaspoon salt, and pepper until potatoes are well coated.
  • In a 10 inch skillet, heat 2 tablespoons oil over medium high heat.
  • Reduce heat to medium low and add potato mixture to skillet; reserve bowl.
  • Cover and cook, stirring occasionally, until potatoes are tender, about 25 minutes.
  • Meanwhile, in reserved bowl, whisk together eggs and 1/2 teaspoon salt until combined.
  • Remove skillet from heat and scrape contents into eggs and fold until combined.
  • Return skillet to stove and raise heat to medium high; heat 1 teaspoon just to smoke point.
  • Add potato-egg mixture to skillet and cook, while shaking and folding mixture for 15 seconds; smooth top of mixture.
  • Reduce heat to medium, cover and cook, gently shaking pan, until bottom is golden brown and top is set, about 2 minutes.
  • Loosen tortilla from pan and slide onto a plate; place another plat over top and flip; slide tortilla back into skillet.
  • Cook until second side is golden brown, about 2 minutes.
  • Let cool at least 15 minutes and cut into wedges to serve.

Nutrition Facts : Calories 508.8, Fat 31.6, SaturatedFat 6.1, Cholesterol 423, Sodium 988.9, Carbohydrate 40, Fiber 4.3, Sugar 4, Protein 17

SPANISH TORTILLA



Spanish Tortilla image

Great for breakfast or brunch. Combines eggs with delicious potatoes in a very short time.

Provided by Leslie Rosas

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 20m

Yield 4

Number Of Ingredients 8

¼ cup olive oil
2 potatoes, peeled
4 slices bacon
2 slices cooked ham, diced
½ onion, thinly sliced
½ red bell pepper, sliced
4 eggs
¼ teaspoon Spanish seasoning

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.

Nutrition Facts : Calories 447 calories, Carbohydrate 22.1 g, Cholesterol 213 mg, Fat 33.9 g, Fiber 2.1 g, Protein 14.3 g, SaturatedFat 8.6 g, Sodium 557.6 mg, Sugar 2.5 g

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