Spinach Bacon And Potato Omelet Tortilla De Papa Y Carne De Cerdo Con Espinaca Recipes

SPANISH POTATO OMELET (TORTILLA DE PATATAS)

Steps:

• Fry bacon in 10 inch skillet until crisp. Remove bacon, drain all but 4 tablespoons of fat from pan.
• Add potato and onion, cook and stir until the potatoes are tender and golden, about ten minutes.
• Whisk eggs with salt and pepper.
• Add the bacon back to the pan, add eggs.
• Cover with lid and cook on LOW until the eggs are set, perhaps 10 minutes more. Garnish with parsley.
• Cut into wedges and serve.
• Be sure not to overcook, it will get rubbery! Eggs cook themselves even after they are off the heat, as I'm sure you know.

TORTITAS DE PAPA CRUDA Y ELOTE (POTATO AND CORN)

Steps:

• Peel potatoes and grate into a mediumsize bowl. Add the corn. In another bowl the onion, flour, and yolks until it forms a smooth paste. Add the milk, salt and pepper and stir to combine. Add the potatoes and corn and mix well.. Fold in the egg whites. Heat the oil in a mediumsize skillet, over a medium heat. Spoon the tortitas de papa cruda, in patties 2 inches in diameter, in the skillet. Cook them until golden brown on both sides. Serve at once.

CREMA DE TAMATE CON OVO

Steps:

• In large pot, add olive oil, garlic, and onion. Saute for 1 minute. Add sausage. Saute, gently stirring for another couple minutes. Add celery heart and combine. Saute for another few minutes. Add tomato puree and 3 1/2 cups of stock. Season with salt and pepper. Add oregano and parsley stalks.
• Mix the mashed potatoes with the remaining chicken stock and add to the soup. Simmer 20 minutes, uncovered. Add white wine and bring back to boil. Pour boiling soup into warmed soup bowls and immediately crack one egg into each bowl. Season with a dash of nutmeg. Serve immediately.

CHICKEN-STUF'T POTATO PUFFS: RELLENOS DE PAPA CON POLLO

Steps:

• Combine the butter and the sazon in a small saucepan over low heat and stir until the butter has melted.
• In a medium bowl, combine the potato flesh, melted butter, heavy cream, 1 egg, cornstarch, chili powder, garlic powder, and kosher salt and pepper, to taste, and mash until evenly combined; set aside.
• For the filling: In another medium bowl add the peppers, chicken, oregano, and kosher salt and pepper, to taste. Stir well to combine and reserve.
• In a deep heavy-bottomed 12-inch pan, add about 3 inches of oil. When ready to fry the balls heat the oil to 375 degrees F. Scoop 1 tablespoon of the potato mixture into your hand and roll it into a ball. Using the back of a 1/4 to 1/2 teaspoon scoop or your finger, make an indentation in the ball leaving a pocket for the filling. Scoop a small amount of the chicken filling into the center of the potato and repeat to make a second ball. With the chicken filling facing the center, sandwich the first disk with the second and pinch to close off any seams. Roll lightly between your palms to form a ball. Continue with remaining filling and potato mixture.
• Lightly beat the remaining egg in a small bowl. Add the potato flakes to a shallow bowl or plate and season lightly with salt. Dip each ball into the beaten egg, then into the potato flakes. If the ball is not completely covered, put it back into the egg, then into the potato flakes for a second time. Set aside and repeat to coat all the balls. Fry the balls, in batches, until cooked through and golden, about 4 minutes. Drain on paper towels and arrange on a serving platter to serve.

FRUITA DE MAR OMELET

Steps:

• In a large bowl, combine the crabmeat, onion, celery, mayonnaise, parsley, crab boil seasoning, pepper, and salt. Toss gently to keep the crabmeat in lumps. Use the mayonnaise to moisten the crab mixture, adding more according to your preference.
• In an 8-inch nonstick pan, melt 1 tablespoon butter over medium heat until foaming. Add 1/4 of the crab mix to the pan and cook gently until the celery and onions are crisp but tender, approximately 10 minutes. While the crab mix is heating, in a separate large bowl, whip the eggs with a wire whisk until smooth. When the crab mix is hot, add 1/4 of the whipped eggs, about 1 cup.
• Cook the omelet until the edges begin to curl. Gently pull the edges toward the center, allowing the eggs to cook through. Once the eggs have become firm, flip the omelet and cook until the other side is done, about 5 minutes. Flip the omelet out of the pan onto a dish and serve immediately.

SPANISH OMELETTE (TORTILLA DE PATATAS) (SPAIN)

Steps:

• Heat the olive oil in a 9-inch skillet and add the potato slices carefully, because the salt will make the oil splatter.
• Try to keep the potato slices separated so they will not stick together. Cook, turning occasionally, over medium heat for 5 minutes.
• Add the onions and garlic and cook until the potatoes are tender.
• Drain into a colander, leaving about 3 tablespoons of oil in the skillet.
• Meanwhile, in a large bowl, whisk the eggs with a pinch of salt.
• Add the potatoes, and stir to coat with the egg.
• Add the egg-coated potatoes to the very hot oil in the skillet, spreading them evenly to completely cover the base of the skillet. Lower the heat to medium and continue to cook, shaking the pan frequently, until mixture is half set.
• Use a plate to cover the skillet and invert the omelette away from the hand holding the plate (so as not to burn your hand with any escaping oil).
• Add 1 tablespoon oil to the pan and slide the omelette back into the skillet on its uncooked side.
• Cook until completely set.
• Allow the omelette to cool, and then cut it into wedges.
• Season it with salt and sprinkle with lemon juice to taste if using.
• Serve warm or at room temperature.

SPANISH SPINACH OMELETTE

Steps:

• Tip the spinach into a large colander and bring a kettleful of water to the boil. Slowly pour the water over the spinach until wilted, then cool under cold water. Squeeze all the liquid out of the spinach and set aside.
• Heat grill to high. Heat the oil in a non-stick frying pan and gently cook the onion and potato for about 10 mins until the potato is soft. While the onion is cooking, beat the eggs together in a large bowl and season with salt and pepper. Stir the spinach into the potatoes, then pour in the eggs and cook, stirring occasionally, until nearly set, then flash the omelette under the grill to set the top. Ease the omelette on to a plate, then flip over back into the pan. Finish cooking the omelette on the underside and turn out onto a board. Serve cut into wedges.

POTATO OMELET (TORTA DE PAPAS)

Steps:

• Wash and peel (peeling is optional) potatoes; slice into 1/4" rounds.
• Heat oil in heavy frypan until very hot, but not smoking; fry potatoes for 5 minutes, turning occasionally, until golden-brown; remove potatoes to absorbent paper to drain.
• Beat eggs well with parsley; add salt and pepper to taste; add the drained potatoes.
• Discard all but 3 tablespoons of the oil from the frypan; reheat if necessary; slowly pour egg-potato mixture into the pan; distribute the potatoes evenly; cover frypan and cook omelet for 4 minutes on medium-low heat; turn omelet over and cook, covered, another 4 minutes; top with some grated cheese, if desired, to melt during the last couple of minutes in frypan; carefully remove omelet from pan and cut into 4 servings.

TORTILLA ESPAñOLA (SPANISH POTATO OMELETTE)

Steps:

• Add oil to a medium frying pan (the smaller the easier to flip).
• Dice the potatoes into small digit-sized pieces.
• Fry the potatoes, garlic, and onions until they are tender and translucent, respectively.
• Break the eggs into a large bowl, scramble them.
• Add the cooked potatoes/onions to the eggs.
• Mix, add your spices of choice.
• Heat the frying pan until it's super hot (with plenty of oil- probably more than you think).
• Add the potato/egg mixture into the pan in a quick motion.
• About 5 seconds later, turn down the heat to medium (you don't want it to burn, just make a nice little crust).
• Cook for 10 minutes or until you smell burning, make sure that the tortilla can move in the pan and is not stuck on the bottom
• THE FUN PART: take a plate that's wider than the pan, place it on top of the pan.
• Put one hand (with a glove) on the plate.
• Use the other hand to grab the pan and with one swift motion, flip the pan so the plate ends up on the bottom and the tortilla on the plate.
• Add more oil to the pan, put the half cooked tortilla back in- this time you'll cook the bottom.
• Cook for 3-5 more minutes.
• Cut like a pizza, serve hot, cold or room temperature (great with mayonnaise).

SPINACH AND POTATO BAKED OMELETTE

Steps:

• In saucepan of boiling salted water, cook potato until tender, about 10 minutes. Drain and let cool. Cut into 1" chunks.
• Meanwhile, whisk together eggs, flour, baking power, an half the salt; set aside.
• In a 9" nonstick ovenproof skillet, heat half of the oil over medium-high heat; saute garlic for 1 minute. Add spinach; cook, stirring, until wilted and no liquid remains. Transfer to bowl.
• Add remaining oil to skillet; cook onion, stirring occassionally, until softened, about 6 minutes. Add potato; cook, stirring, until softened and starting to brown. Stir in paprika and remaining salt. Stir in spinach and egg mixture. Transfer skillet to 350F oven; bake until firm, about 20 minutes.

SPANISH POTATO OMELET (TORTILLA DE PAPA ESPANOLA) WITH ROMESCO SAUCE

Steps:

• For the tortilla:
• 1. In a large skillet over medium-high heat, arrange the onion and potatoes in a flat layer and cover with 1/2 cup olive oil. Cook the vegetables, gently stirring occasionally, until the potatoes are tender but not browned, 7 to 9 minutes.
• 2. Drain the cooked vegetables in a colander set over a bowl until cooled. (The oil collected in the bowl can be used later in the recipe or for another preparation.)
• 3. Place a medium nonstick skillet over medium-high heat and add the remaining 1/4 cup olive oil. In a large bowl, beat the eggs with a pinch of salt. Add the potato mixture to the skillet in a flat layer and then pour the eggs over top. Cook the eggs, pressing the edges into the center as they begin to cook. Once the omelet is set enough, gently shake the pan to keep it from sticking on the bottom. Continue cooking until almost completely set, 6 to 8 minutes. Slide the omelet out onto a large dinner plate and invert it back into the pan to finish cooking the other side, 2 to 3 minutes more.
• 4. Slide the finished omelet onto a large serving plate and let stand 10 minutes before slicing. Serve warm or at room temperature with Romesco sauce.
• For the romesco sauce:
• 1. Preheat the oven to 350°F. Arrange the almonds, hazelnuts, bread, and garlic in a single layer on a baking sheet. Toast until ingredients are aromatic and lightly browned, 7 to 9 minutes. Set aside to cool. Set the oven to broil.
• 2. Place the peppers and tomatoes cut-side down onto an oiled baking sheet. Broil until the skins of the vegetables are evenly charred and the flesh is tender, 8 to 10 minutes. Immediately transfer the vegetables to a bowl, cover with plastic wrap, and let cool enough to handle. Peel and discard the skins from the vegetables and transfer the flesh to the jar of a blender.
• 3. Add the cooled nuts, bread, and garlic to the blender along with the vinegar, parsley, paprika, olive oil, and salt and pepper to taste. Blend until smooth, adjusting the consistency as needed with olive oil to create a pourable sauce, and serve.

SPANISH POTATO OMELET

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.

SPANISH OMELET/TORTILLA DE PATATA RECIPE BY TASTY

Steps:

• Heat up the olive oil in a really hot pan.
• Thinly slice the onion.
• Slice the potatoes into 3-millimeters thick pieces.
• Fry the vegetables in the olive oil over high heat for 10-15 minutes until they caramelize.
• Drain the vegetables and save the olive oil for later use.
• Add 6 eggs to a bowl and whisk. Add the fried vegetables, stir, and leave to set for 15-20 minutes.
• In a nonstick pan, fry the egg mixture over high heat for 1 minute, then reduce to a low heat for 2-4 minutes.
• Cover the pan with a large plate and carefully turn the omelet out onto the plate.
• Slide the omelet back into the pan and fry for a further 3-5 minutes over low heat. To check the omelet is cooked, gently press on the centre of the omelet. If the surface springs back, it is ready.
• Repeat step 8 to remove omelet from the pan.
• Enjoy!