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
BREAKFAST TORTAS
Wondering how to make tortas? My hubby likes these ciabatta rolls served with pickled jalapenos. Try substituting leftover taco meat, ham, grilled steak or chicken for the bacon. This one's a guaranteed crowd-pleaser. -Carolyn Kumpe, El Dorado, California
Provided by Taste of Home
Time 40m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Cut the top third off each roll; hollow out bottom, leaving a 1/2-in. shell (discard removed bread or save for another use). Place roll bottoms on an ungreased baking sheet., In a small bowl, combine the beans, sour cream, cilantro, lime juice, chipotle pepper sauce and salt. Spread 1/4 cup inside each roll. Break an egg into each roll. Bake at 400° for 10 minutes., Sprinkle cheese over eggs. Brush roll tops with olive oil; place on the baking sheet. Bake until egg whites are completely set and yolks begin to thicken but are not firm, 5-8 minutes longer. Top each with bacon, avocado, salsa and onions. Replace roll tops.
Nutrition Facts : Calories 677 calories, Fat 24g fat (8g saturated fat), Cholesterol 244mg cholesterol, Sodium 1279mg sodium, Carbohydrate 94g carbohydrate (8g sugars, Fiber 8g fiber), Protein 28g protein.
TORTA - A SPANISH INFLUENCED BREAKFAST
Make and share this Torta - a Spanish Influenced Breakfast recipe from Food.com.
Provided by Aunt Cookie
Categories One Dish Meal
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Slice potatoes thinly.
- Add olive oil to a deep 10" frying pan, add potatoes, chopped garlic, and red or white chopped onions.
- Make sure there is enough oil to cover potatoes.
- Saute uncovered until the potatoes are soft, but not brown.
- Drain oil.
- Save a couple tablespoons, discard the rest.
- A little before the potatoes are cooked, mix the eggs and milk.
- When potatoes are cooked and drained, add them to the eggs and milk mixture.
- Let sit for 10-15 minutes.
- Season mixture with a bit of salt and lots of black pepper.
- Heat a 10" non-stick frying and add the two tablespoons of olive oil.
- Add the potato and egg mixture and cook on low heat until the egg is set (fork will come out clean if inserted).
- Flip the tortilla using the lid of a large pan: Place lid over the frying pan; turn pan over; slide the tortilla cooked side up back onto the frying pan to finish cooking, just a couple of minutes longer.
- Remove from heat and let tortilla rest for 15 minutes before serving.
- May be served warm or at room temperature.
- Serve in pie like slices or cut into cubes if serving it to a larger crowd.
- Note: rather than flipping the tortilla you can cook on top of the stove until the egg is set on the bottom and then transfer the pan to a 400 degree oven to finish.
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
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
This adaptation of the tortilla española from New York's Boqueria starts with potatoes that are slowly cooked in lots of olive oil. There will be plenty of oil left over, but don't worry: Use it to make a garlicky mayo to serve alongside.
Provided by Bon Appétit Test Kitchen
Categories Egg Potato Appetizer Breakfast Brunch Side Broil Sauté Vegetarian Lunch Root Vegetable Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Heat oil in a large ovenproof skillet over medium heat. Add potatoes, onion, and salt. Use a heatproof spatula to coat potatoes with oil. When oil begins to bubble, reduce heat to medium-low and cook, turning frequently, until potatoes are tender but not browned, 20-25 minutes.
- Using a slotted spoon, transfer potatoes and onion to a large heatproof bowl. Add eggs and stir gently to combine; do not break up potatoes. Strain oil into a glass measuring cup; wipe out skillet.
- Heat 3 tablespoons reserved oil from measuring cup in skillet over medium-high heat. Add egg-potato mixture and cook, stirring constantly but gently to keep potatoes intact, until eggs begin to set (eggs will look scrambled), about 2 minutes. Spread mixture in an even layer; reduce heat to medium-low. Preheat broiler to high.
- Cook tortilla, shaking pan occasionally to prevent it from sticking, until eggs are nearly cooked through, about 12 minutes. Transfer skillet to oven and broil until top of tortilla is just cooked, about 2 minutes.
- Remove from oven. Invert a large plate over skillet. Using oven mitts (skillet and potatoes will be very hot; use caution), hold plate firmly over skillet and flip, releasing tortilla onto plate. Let sit at room temperature for at least 20 minutes and up to 2 hours before serving.
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