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
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
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
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.
Nutrition Facts : Calories 344 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 372 milligrams cholesterol, Fat 13 grams fat, Fiber 4 grams fiber, Protein 17 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 305 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
ONLINE ROUND 2 RECIPE - SPANISH TORTILLA
Steps:
- In a large bowl beat together the eggs and the milk. Season with salt and pepper, to taste.
- Preheat the oven to 350 degrees F.
- In an 8-inch nonstick oven-proof skillet add the canola oil and heat over medium heat. Add the potatoes, and then the egg mixture. Reduce the heat to medium-low. Cook, undisturbed, until almost completely set (center will still be loose), about 3 minutes. Put the skillet in the oven until set and slightly puffed, about 5 to 8 minutes. Remove from the oven to a cutting board and let cool for 5 minutes. Cut into wedges and transfer to a serving platter.
- Topping: In a small bowl, combine all of the ingredients and serve alongside the tortilla wedges.
MOCK BLUEBERRY CREAM CHEESE DANISH WW 2 PTS
I have always loved doughnuts and danishes for breakfast. Once I started eating healthier, I really missed them. This is what I came up with as a substitute, and I now love them more than the full fat version! You can also use sliced strawberries or peaches in place of the blueberries, or a little sugar free jam.
Provided by Marg CaymanDesigns
Categories Breakfast
Time 5m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Split and toast the english muffin.
- Top each half with 1 Tbls. of the cream cheese and half of the blueberries.
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-WW 2 PTS (CORE)
In Spain, tortilla most commonly refers to an omelet, not the flat bread we know. This variation on the classic adds spinach to the basic egg-and-potato combination. Add a tomato salad as a side dish and this would make a perfect brunch dish. It is best served at room temperature. This is a recipe I have yet to try. It is from the Weight Watchers-1996- Cut The Fat Cookbook. Therefore prep/cooking times are approximate. This recipe is 2pts if you are doing Flex, and it is a CORE recipe.
Provided by cricket1176
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place large nonstick skillet over medium heat 30 seconds.
- Add oil; heat 30 seconds more.
- Add onions; cook, stirring often until the pale gold, about 7 minutes.
- add garlic; cook 1 minute more.
- Add potatoes, spinach, egg substitute, parsley, salt, pepper, thyme and nutmeg.
- Reduce heat to low.
- cover and cook until set and browned on bottom, about 10-15 minute.
- Loosen edges with knife and turn out onto warm platter, or serve directly from skillet.
Nutrition Facts : Calories 163.2, Fat 4.8, SaturatedFat 0.8, Cholesterol 0.6, Sodium 464.1, Carbohydrate 20, Fiber 3.8, Sugar 3, Protein 11.5
More about "spanish tortilla ww 2 pts core recipes"
SPANISH TORTILLA - HISTORY AND RECIPE - A FAMILY RECIPE
From andaspain.com
HOW TO MAKE AUTHENTIC SPANISH TORTILLA {+ RECIPE …
From thetortillachannel.com
BEST SPANISH TORTILLA RECIPE (TORTILLA DE PATATAS)
From spanishsabores.com
5/5 (28)Total Time 1 hr 15 minsCategory Appetizer, Breakfast, Snack, TapasCalories 215 per serving
SPANISH TORTILLA - CTV
From more.ctv.ca
Cuisine SpanishCategory BrunchServings 4-6Total Time 1 hr 5 mins
HOW TO COOK SPANISH TORTILLA DE PATATAS EASY
From traditionalspanishfood.com
SPANISH TORTILLA – TORTILLA ESPAñOLA - THE SPANISH RADISH
From thespanishradish.com
SPANISH TORTILLA - DELICIOUS AND HEARTY BRUNCH RECIPE
From fifteenspatulas.com
FOODCOMBO
SHORTCUT SPANISH TORTILLA - GIMME SOME OVEN
From gimmesomeoven.com
SPANISH TORTILLA-WW 2 PTS (CORE) - CHAMPSDIET.COM
From champsdiet.com
SPANISH TORTILLA (TORTILLA ESPAñOLA) - ROOTS AND RADISHES
From rootsandradishes.com
SPANISH TORTILLA - CERTIFIED THERMOMIX PERSON | FOOD, RECIPES, …
From pinterest.com.au
SPANISH TORTILLA RECIPE | SAFEFOOD
From safefood.net
OVEN-BAKED SPANISH TORTILLA RECIPE - FROM A CHEF'S KITCHEN
From fromachefskitchen.com
SPANISH TORTILLA WITH PANCETTA - GET CRACKING
From getcracking.ca
SPANISH TORTILLA RECIPE - SUSPANISH BLOG
From suspanish.com
THE BEST SPANISH TORTILLA RECIPE – SIMPLE AND SO TASTY
From bestwafflemakersandmore.com
SPANISH TORTILLA RECIPE: TRIALS, ERRORS, AND GETTING IT RIGHT
From foodicles.com
SPANISH-STYLE POTATO TORTILLA | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
SPANISH TORTILLA (TORTILLA ESPAñOLA) - CAROLINE'S COOKING
From carolinescooking.com
SPANISH TORTILLA-WW 2 PTS (CORE) RECIPE
From recipenode.com
AUTHENTIC SPANISH TORTILLA - CILANTRO PARSLEY
From cilantroparsley.com
SPANISH CHEF PENELOPE CASAS’ RECIPE FOR TORTILLA ESPAñOLA
From explorepartsunknown.com
SPANISH TORTILLA (SPANISH BAKED OMELETTE) | A CLEAN BAKE
From acleanbake.com
SPANISH TORTILLA-WW 2 PTS (CORE) RECIPE - FOOD.COM | RECIPE
From pinterest.ca
EASY SPANISH TORTILLA WITH NEW POTATOES - TIN AND THYME
From tinandthyme.uk
SPANISH TORTILLA-WW 2 PTS (CORE) | RECIPES, COOKING LIGHT RECIPES ...
From pinterest.com
ORIGINAL SPANISH TORTILLA RECIPE - MADRID DISCOVERY®
From madrid-discovery.com
SPANISH TORTILLA RECIPE : VIEW RECIPE DIRECTIONS - THE PIONEER …
From tpwrecipes.com
SPANISH TORTILLA - RIO GRANDE FOODS
From riograndefoods.com
SPANISH TORTILLA | SPANISH RECIPES | GOODTO
From goodto.com
TORTILLA ESPAñOLA. - THATOTHERCOOKINGBLOG
From thatothercookingblog.com
EASY SPANISH TORTILLA RECIPE - MY JOURNEY TO GREEN
From myjourneytogreen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search