EASY SPANISH TORTILLA RECIPE
Spanish tortilla or tortilla española is basically a Spanish omelette with potatoes and eggs cooked gently in olive oil. This dish is traditionally served at room temperature or cold as a tapa, but it is great for any meal of the day. Leftovers will last in the fridge for a good 3 days!
Provided by Suzy Karadsheh
Categories Appetizer
Number Of Ingredients 7
Steps:
- In a big bowl, whisk together the eggs, salt, and paprika. Set aside for now.
- Prepare a 10-inch oven-proof nonstick skillet or a well-seasoned cast iron skillet. Heat the olive oil in the skillet over medium-high heat until shimmering but not smoking.
- Add the potatoes, onions, and scallions to the oil (at first, they won't all seem to fit, but with a little stirring, they'll compress as they cook). Lower the heat immediately to medium-low and watch to control the heat and make sure it continues to gently bubble. Cook for 25 minutes, stirring occasionally, until the potatoes are very tender.
- Use a heat-safe strainer over a heat-safe bowl to drain the olive oil (reserve the oil aside for now).
- Season the potatoes well with kosher salt and add them to the egg mixture in the bowl.
- Turn the oven broiler on.
- In the skillet, heat 3 tablespoons of the reserved olive oil over medium heat. Pour in the egg and potato mixture, and gently press to even out the top. Reduce the heat to medium-low. Cook until you see the edges of the omelette begin to set and firm up then put the pan under the broiler to finish cooking. Broil for about 5 minutes, watching carefully until the eggs are cooked through and the top of the omelette browns slighlty (see notes if you prefer to finish cooking on stovetop).
- Allow the tortilla a few minutes before serving.
- To serve, invert the tortilla onto a large serving platter (you may need to loosen the edges using a spatulla). Cut into 6 slices and serve.
Nutrition Facts : Calories 381 kcal, Sodium 112.8 mg, SaturatedFat 5.3 g, Carbohydrate 23.5 g, Fiber 2.1 g, Protein 12 g, ServingSize 1 serving
BASQUE-STYLE TORTILLA WITH TUNA AND TAPENADE
Categories Olive Tomato Ham Tuna Bell Pepper Summer Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and chop peppers. Set aside.
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onions; sauté until golden, about 10 minutes. Add tomatoes and next 4 ingredients. Reduce heat to medium-low; cover and simmer 25 minutes to blend flavors. Stir in roasted peppers. Increase heat and boil uncovered until juices evaporate, stirring often, about 5 minutes. Discard bay leaf and thyme sprigs.
- Preheat oven to 400°F. Whisk eggs, salt and pepper in bowl to blend. Heat 1 tablespoon oil in large deep nonstick ovenproof skillet over medium-low heat. Add half of eggs; cook without stirring until edges begin to set, about 1 minute. Spread pepper mixture over. Sprinkle tuna over; spoon tapenade over. Pour remaining eggs over. Place in oven and bake until eggs are set, about 12 minutes.
- Run rubber spatula around sides of tortilla to loosen. Slide out onto platter. Serve warm or at room temperature.
SPANISH TORTILLA
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 7
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.
SPANISH TORTILLA
Recipe adapted from Aran Goyoaga and her blog, Cannelle et Vanille.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 55m
Number Of Ingredients 5
Steps:
- In a 12-inch nonstick skillet, heat oil over medium-high. Add onion and cook until beginning to soften, 2 minutes. Add potatoes and 1 teaspoon salt and cook 2 minutes. Reduce heat to medium and cook until potatoes are tender but not brown, 25 minutes, stirring often.
- Meanwhile, in a large bowl, whisk together eggs and 1/2 teaspoon salt. With a slotted spoon, add potato mixture to eggs and stir to combine. Pour off oil from skillet; reserve 2 teaspoons.
- In an 8-inch nonstick skillet, heat 1 teaspoon reserved oil over medium. Add half the egg and potato mixture and, with a wooden spoon, stir center until eggs begin to set. Use spoon to lightly press edges of tortilla inward and continue to cook, undisturbed, about 2 minutes. Remove pan from heat, cover with a plate, and invert tortilla onto plate. Gently slide tortilla back into pan and cook until set in middle, about 5 minutes. Slide or invert tortilla onto a clean plate, wipe pan clean with a paper towel, and repeat with remaining oil and egg mixture. Let tortillas sit 5 minutes before cutting each into 6 wedges. Serve warm or at room temperature.
Nutrition Facts : Calories 345 g, Fat 25 g, Fiber 2 g, Protein 10 g, SaturatedFat 5 g
SPANISH TORTILLA
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
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
SPANISH TORTILLA
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
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
EASY SPANISH TORTILLA ESPANOLA
Tortilla Espanola is a king among Spanish tapas, but can be pricey - the potatoes are usually cooked in a vat of olive oil. But we cut down on costs (and prep time) with a genius substitute: potato chips.
Provided by Food Network Kitchen
Categories appetizer
Time 55m
Yield 6 to 12 servings
Number Of Ingredients 9
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.
SPANISH TORTILLA
Make and share this Spanish Tortilla recipe from Food.com.
Provided by Bob78278
Categories Onions
Time 1h
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Use a large non stick pan for the first part of preparation and a 9" non stick pan for the final preparation.
- In large pan, layer potato, onion slices, olive oil and coarse salt to taste.
- Cook over medium heat, lifting and turning the potatoes/onion occasionally, until they are tender but not brown.
- Don't be afraid if they brown a little, you want them to be cooked.
- The potatoes will remain separated, not in a "cake".
- Meanwhile, in a large bowl beat the eggs with a fork until they are slightly foamy.
- Let stand until potatoes are done.
- Remove the potatoes from the skillet and drain them in a colander, reserving about 3 tablespoons of the oil.
- Add the drained potato/onions to the beaten eggs while the potatoes are still hot.
- Press the potatoes down into the eggs so they are completely covered.
- Let mixture stand for 15 minutes.
- Heat two tablespoons of the reserved oil in the 9" pan.
- Add the potato/egg mixture to the pan rapidly spreading evenly with a pancake turner.
- Move the pan around and shake once in a while to evenly brown the mixture and keep it from sticking.
- You can use the edge of the pancake turner (or a fork) as the mixture sets to form the sides to a more vertical orientation away from the sides of the pan.
- Once the mixture is brown (this is the tricky part) place a large plate upside down over the pan.
- Turn the pan upside down, add a little more of the reserved oil, then slide the uncooked side of the potato/eggs back into the pan.
- Continue cooking until browned.
- Flipping the tortilla two or three more times will help give it shape.
- Once cooked, allow to cool several hours and enjoy!
- Cut into one inch pieces and serve as appetizer with toothpicks.
SPANISH TORTILLA
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
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
SPANISH TORTILLA WITH BELL PEPPER
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
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
EASY TORTILLA ESPAñOLA RECIPE BY TASTY
This classic Spanish dish is perfect for breakfast, lunch, or dinner, or even a snack! We're keeping the base recipe under 5 ingredients, but it would also be great with vegetables and/or Spanish ham folded in.
Provided by Matt Ciampa
Categories Breakfast
Time 40m
Yield 6 servings
Number Of Ingredients 6
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!
Nutrition Facts : Calories 797 calories, Carbohydrate 19 grams, Fat 76 grams, Fiber 2 grams, Protein 9 grams, Sugar 2 grams
TORTILLA DE PATATA (SPANISH TORTILLA)
This is a fine Spanish potluck dish that can be served hot or cold, is inexpensive, delicious, and easy to pack. Hope there will be leftovers to take home, but don't count on it.
Provided by MONICA SELF
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Yield 12
Number Of Ingredients 11
Steps:
- Place potatoes in a large bowl, cover with cold water, and refrigerate for 30 minutes or so. Drain, pat dry, and season with salt.
- Melt butter in a large skillet over medium heat. Saute bell pepper, poblano pepper, and onion in butter until soft. Remove from pan, and set aside. Melt remaining 2 tablespoons butter and bacon fat in pan, and fry the potatoes until crisp and medium brown. Transfer to a plate lined with paper towels.
- Preheat oven to 225 degrees F (110 degrees C).
- Arrange the potatoes in a lightly-buttered, non-stick pan, preferably a deep, slope-sided skillet. Arrange the onions and peppers over the potatoes, and then spread cheese over the top. In a mixing bowl, beat eggs with water, parsley, and salt and pepper; pour the mixture over the potatoes. Put the skillet in a larger pan with a half inch of water in it.
- Bake in preheated oven until eggs set, about 30 to 40 minutes. Remove the tortilla, let cool, and loosen edges from the pan. Put a serving plate over the skillet, and flip the tortilla over onto the plate. Cut into small pie-shape wedges. Refrigerate until ready to serve; reheat if desired.
Nutrition Facts : Calories 222.9 calories, Carbohydrate 21.3 g, Cholesterol 146.5 mg, Fat 11.1 g, Fiber 3.1 g, Protein 10.3 g, SaturatedFat 5.9 g, Sodium 260.3 mg, Sugar 2.6 g
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- Chop 4 cloves of garlic into small chunks, measure out 5 cups of bagged spinach, drain the oil from 2 tins of Spanish tuna and crack 6 large organic eggs into a bowl, season the eggs with sea salt & black pepper and whisk together until well combined
- Heat a nonstick fry pan with a medium heat and add 2 tbsp of extra virgin olive oil, after 2 minutes add the chunks of garlic and mix around with the oil, after 1 minute start adding the spinach into the pan, add it in batches that way it all fits, once all the spinach is in the pan place a lid on top, after 2 minutes remove the lid and season with sea salt & black pepper, mix together until well combined and turn off the heat
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