TORTILLA ESPANOLA (SPANISH TORTILLA)
Unlike most omelets, a Spanish tortilla is served at room temperature. It is the classic tapa, prepared all over Spain.
Provided by sjmoraes
Categories Appetizers and Snacks Tapas
Time 2h20m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 476.6 calories, Carbohydrate 35.8 g, Cholesterol 198.5 mg, Fat 32.3 g, Fiber 3.9 g, Protein 12.5 g, SaturatedFat 6.5 g, Sodium 449.1 mg, Sugar 5.3 g
"TAKE ME TO SPAIN" TORTILLA ESPANOLA #5FIX
5-Ingredient Fix Contest Entry. This Spanish-style tortilla is a delicious potato & egg omelette. The beauty of this dish is in its simplicity. Here, it's served as an appetizer with garlic aioli.
Provided by YoshiS
Categories Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat 1/4 cup of the olive oil in a large nonstick pan over medium-high heat. Add the potatoes and cook for 15 - 20 minutes, stirring often, until the potatoes are soft. Transfer the cooked potatoes to a plate.
- Crack the eggs into a large bowl. Add the salt. Whisk until combined. Add the potato mixture to the eggs and stir until combined.
- Heat the remaining 1/4 cup olive oil in the pan over medium heat. Pour the potato/egg mixture into it. Cook for 5 - 8 minutes, until the the bottom is golden brown. Place a large plate over the pan and carefully flip the tortilla. Gently slide the tortilla back into the pan. Cook for 5 - 8 more minutes, until golden brown.
- Place the cooked tortilla espanola on a cutting board and cut into bite-sized pieces. Serve with garlic aioli for dipping.
Nutrition Facts : Calories 381.7, Fat 36.5, SaturatedFat 6.8, Cholesterol 372, Sodium 1014.6, Carbohydrate 0.7, Sugar 0.4, Protein 12.6
TORTILLA ESPANOLA
Provided by Food Network
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 325 degrees F.
- In a large oven-proof saute pan on medium high, add 1-tablespoon olive oil. Saute the onion and garlic until golden and add directly to the beaten eggs in the bowl.
- In the same pan, still on medium high heat, add 1-tablespoon olive oil, add potatoes, and saute until golden. Season with salt and pepper, add directly to the egg and onion mixture.
- In the same pan heat 1-tablespoon olive oil, add artichokes, toss in the pan until golden, and add to egg-onion-potato mixture. Sprinkle the herbs, lemon zest, salt, and pepper on top of the egg mixture.
- In the same pan, heat 1-teaspoon oil on low heat. Add 1/2 of egg mixture. Top with 1/2 of grated cheese. Add the rest of the egg mixture and the rest of the cheese. Cook until just set, and place gently in the oven until cooked through, about 25 minutes.
- Allow to stand at room temperature about 10 minutes. Place a large plate over the pan, flip the omelet onto the plate, and serve, garnished with the fresh herbs.
TORTILLA ESPAñOLA
Provided by Spain on a Fork
Time 40m
Number Of Ingredients 5
Steps:
- Peel the potatoes
- Rinse and pat dry potatoes
- Using a frying pan, turn your burner on to medium heat and add the 1/2 cup olive oil
- Cut potatoes into small thin pieces
- Add potatoes to frying pan
- Peel and dice the onion
- Add the onion to the potatoes on the frying pan and mix together and add salt to your liking
- beat the 6 eggs in a medium size bowl and add a generous pinch of salt to the eggs
- Once the potatoes and onions are cooked through add them to the bowl with the eggs and mix all together
- add the mixture back into the pan and cook on LOW heat for 3 minutes
- Using a plate that is bigger than the pan, place it over the pan and flip the tortilla over and slide the uncooked side to cook for another 3 minutes
- Slide the tortilla into a plate and let rest for at least 5 minutes
- Enjoy!
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 ESPANOLA (SPANISH TORTILLA)
Make and share this Tortilla Espanola (Spanish Tortilla) recipe from Food.com.
Provided by The Portugarians
Categories Breakfast
Time 40m
Yield 1 slice, 6 serving(s)
Number Of Ingredients 5
Steps:
- Heat olive oil in 10" skillet on medium high heat (until almost smoking).
- Add potatoes, onion and kosher salt.
- Turn gently until potatoes are all coated in oil. Reduce heat to medium and cover.
- Cook, turning frequently (and GENTLY) until potatoes are tender, about 12 minutes.
- Remove cover and cook 6 minutes, turning once after 3 minutes.
- Remove potatoes and onions with a slotted spoon into a heat proof bowl. Reserve up to 3 T oil from pan.
- In a separate bowl, beat eggs with pinch of salt. Combine with potato mixture.
- Clean 10" skillet and reheat reserved oil (adding additional oil so that there is 3 T oil in skillet) on med/high heat.
- Put egg mixture in pan. After 2 minutes reduce heat to medium - low. Cover.
- Cook until eggs begin to set, 4-6 minutes.
- Cover pan with large plate, flip tortilla and slide it back into the pan (the side that was facing up in the pan should now be facing down).
- Cook 4-6 minutes until eggs are fully set and golden brown.
- Flip again if necessary.
- Turn onto a plate and let it rest for 20 minutes before slicing and serving.
TORTILLA ESPANOLA
Tortilla Espanola is a dish I make all the time at home. My boyfriend's family are Spanish, and he just loves this authentic dish. It's easy to prepare and always a crowd pleaser. Traditionally this dish only uses only onions, potatoes and egg; however I like to add a little green, either parsley or chives depending on your taste. They're both wonderful.
Provided by Jaime The Tomato Snob
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 50m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 340.3 calories, Carbohydrate 37.3 g, Cholesterol 279 mg, Fat 15.7 g, Fiber 5.2 g, Protein 14 g, SaturatedFat 3.5 g, Sodium 126.2 mg, Sugar 3.7 g
5-INGREDIENT TORTILLA ESPANOLA RECIPE BY TASTY
Here's what you need: large eggs, salt, extra light olive oil, yukon gold potatoes, large spanish onion
Provided by Carla Belfiore
Yield 8 servings
Number Of Ingredients 5
Steps:
- In a large bowl, beat eggs vigorously with a large pinch of salt until frothy. Set aside.
- Heat a 10-inch (25 cm) nonstick skillet with ½ cup (120 ml) of the oil on medium height heat until oil is shimmering but not bubbling. Add potato slices and cook for 10-15 minutes until potatoes are soft but not crispy or burnt.
- Once done, drain potatoes and reserve oil. In the same pan ,add in reserved oil, heat, and add onions to cook until translucent for about 7 minutes or so. After they've cooked, strain the onions and reserve the oil again.
- In a heat-proof bowl, put in the onions and potato slices. To this, add the egg mixture, a generous pinch of salt and mix together.
- Heat skillet again with reserved oil. Wait until it is hot and pour in the combined egg mixture. Reduce the heat to medium-low, and cook until the eggs are set and the bottom is golden (about 5 to 7 minutes).
- Place a plate large enough to cover the surface of the pan over the top of the pan and carefully flip over the tortilla.
- Gently, slide the tortilla back into the pan with the cooked golden side facing up, and uncooked side on the bottom. Cook until the opposite side becomes golden, about 5 to 7 minutes.
- When this side has cooked, carefully flip back onto the plate.
- Let cool and serve!
- Enjoy!
Nutrition Facts : Calories 150 calories, Carbohydrate 10 grams, Fat 8 grams, Fiber 1 gram, Protein 7 grams, Sugar 1 gram
More about "take me to spain tortilla espanola 5fix recipes"
5 TORTILLA ESPAñOLA RECIPES, A SPANISH OMELETTE FOR ANY …
From blog.amigofoods.com
Estimated Reading Time 6 mins
T IS FOR: TORTILLA ESPANOLA {RECIPE REMAKE} - E IS FOR EAT
From eisforeat.com
TRADITIONAL SPANISH TORTILLA - FLAVOUR AND SAVOUR
From flavourandsavour.com
EASY NO-FLIP SPANISH TORTILLA (TORTILLA ESPANOLA) POTATO OMELETTE …
From melaniecooks.com
HOW TO MAKE DELICIOUS TORTILLA ESPANOLA (SPANISH TORTILLA) - VIDEO, …
From kidsaregreatcooks.com
TORTILLA ESPANOLA - AUTHENTIC SPANISH TORTILLA RECIPE
From savoryexperiments.com
BEST SPANISH TORTILLA RECIPE (TORTILLA DE PATATAS)
From spanishsabores.com
SPANISH TORTILLA (TORTILLA ESPAñOLA) - A COUPLE COOKS
From acouplecooks.com
TORTILLA ESPAñOLA - MOMMY'S HOME COOKING
From mommyshomecooking.com
AUTHENTIC SPANISH TORTILLA RECIPE (TORTILLA ESPANOLA)
From spanishfoodguide.com
25 MINUTE TIMER RECIPE TAKE ME TO SPAIN TORTILLA ESPANOLA 5FIX
From webetutorial.com
SPANISH TORTILLA (TORTILLA ESPAñOLA) - GODDESS COOKS
From goddesscooks.com
TORTILLA ESPAñOLA (SPANISH OMELETTE) RECIPE - PETIT APRON
From petitapron.com
SPANISH CHEF PENELOPE CASAS’ RECIPE FOR TORTILLA ESPAñOLA
From explorepartsunknown.com
TRADITIONAL SPANISH TORTILLA (TORTILLA ESPAñOLA) - ROCKIN MEALS
From rockinmealss.com
TORTILLA ESPANOLA (SPANISH TORTILLA) {GF, DF} - AVOCADO PESTO
From avocadopesto.com
SPANISH TORTILLA RECIPE | TORTILLA ESPAñOLA (SPANISH …
From themediterraneandish.com
SCHOOL OF TAPAS: SPANISH TORTILLA - HONEST COOKING - RECIPES
From honestcooking.com
TORTILLA ESPANOLA WITH PIMENTO CHEESE | SOUTHERN SPANISH TAPAS
From taketwotapas.com
COOKING FOR ONE: TORTILLA ESPAñOLA, AKA – THE SPANISH OMELET {RECIPE}
From confessionsofafoodie.me
SPANISH TORTILLA - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
TORTILLA ESPAñOLA (SPANISH POTATO OMELET) RECIPE | MYRECIPES
From myrecipes.com
SPANISH TORTILLA - HISTORY AND RECIPE - A FAMILY RECIPE - ANDASPAIN ...
From andaspain.com
SPANISH TORTILLA – TORTILLA ESPAñOLA - THE SPANISH RADISH
From thespanishradish.com
RECIPES AROUND THE WORLD: TORTILLA ESPAñOLA - THE BLONDE ABROAD
From theblondeabroad.com
TORTILLA ESPAñOLA - AN AUTHENTIC RECIPE FROM SPAIN - YOUTUBE
From youtube.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
SPANISH OMELETTE (TORTILLA ESPAñOLA) - THAT SPICY CHICK
From thatspicychick.com
FOODGEEKS.COM
TORTILLA ESPAñOLA - A SIMPLY DELICIOUS SPANISH DISH - PALM & VINE
From palmandvine.com
TORTILLA ESPAñOLA - ANOTHER DELICIOUS RECIPE FROM COOK EAT WORLD
From cookeatworld.com
EASY SPANISH OMELETTE (TORTILLA ESPANOLA) - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
CHORIZO SPANISH OMELETTE RECIPE - CONFESSIONS OF AN OVERWORKED …
From confessionsofanover-workedmom.com
CLASSIC SPANISH TORTILLA: TORTILLA ESPANOLA CLASSICA - TASTE
From tastecooking.com
THE AUTHENTIC TORTILLA ESPAñOLA | SPANISH POTATO & ONION …
From youtube.com
TORTILLA ESPAñOLA RECIPE | MYRECIPES
From myrecipes.com
AUTHENTIC TORTILLA ESPAÑOLA RECIPE (SPANISH ... - MERIENDAS …
From meriendasdepasion.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