SPANISH OMELET/TORTILLA DE PATATA RECIPE BY TASTY
Here's what you need: onion, potatoes, olive oil, eggs, salt
Provided by Dhruv Vohra
Categories Breakfast
Yield 1 serving
Number Of Ingredients 5
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!
SPANISH POTATO OMELET (TORTILLA DE PATATAS)
The Spanish word fro Omelet is Tortilla, although it is nothing like the Mexican tortilla! A quick, delicious Brunch or weekday dinner doesn't get much easier than this! Zaar World Tour 8
Provided by pammyowl
Categories Breakfast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 214.7, Fat 12.6, SaturatedFat 4.2, Cholesterol 287.2, Sodium 646.8, Carbohydrate 12.6, Fiber 1.7, Sugar 1.9, Protein 12.2
TORTILLA DE PATATA (SPANISH POTATO OMELET)
There are so many versions of this emblematic tapa that can be found all over Spain. I know, because I eat my own weight in them, wherever I go! Every region and household have their own special way of preparing this dish and it can get quite controversial as to which is the true, authentic Tortilla de Patata in Spain. This is my favorite make-at-home version adapted from many different recipes over the years. Some recipes don't call for onions but I love the sweetness and depth of flavor that caramelized onions give to the dish. It's a stunning but simple combination of flavors and textures. If you have any left over, this tortilla is also fantastic sliced into thin slices and stuffed into a fresh baguette with aioli, a homemade garlic mayonnaise , and some mild, small green peppers, either fried in olive oil, or roasted and peeled and sprinkled with some fine flaked sea salt.
Provided by Food Network
Time 1h5m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat the olive oil to medium-high heat in a 12-inch cast-iron or nonstick skillet. Add the onions and saute until translucent, about 5 minutes. Add the potato slices, season with salt and cook over low and slow heat until the potatoes are softened and lightly golden brown around the edges, 30 to 40 minutes, gently shaking the pan from time to time to prevent the potato slices from sticking. When the potatoes are ready, reserve 2 tablespoons of the olive oil from the skillet (now infused with the flavor of those onions and potatoes) and drain the potatoes in a colander or on a paper towel.
- Beat the eggs with a generous pinch of salt in a large bowl for about 1 minute. Add the drained caramelized potatoes and onions and stir with a fork to lightly break up the potatoes (this will give the finished Tortilla de Patata a wonderful light fluffy texture). Heat 1 to 2 tablespoons of the reserved olive oil in the same skillet until very hot. Pour in the egg and potato mixture and cook on one side, gently shaking the pan occasionally, until the underside is set and very lightly browned, about 5 minutes. Using a plate to cover the pan, carefully invert the omelet onto the plate and then gently slide the omelet back into the pan to cook on the other side until just set and light golden brown, about 5 minutes more. Do not overcook. This Tortilla de Patata is best when barely runny in the very center. Serve immediately with some slices of fresh baguette, or make ahead to serve later in the day at room temperature. Enjoy!
TORTILLA DE PATATAS
A Spanish omelet made from thinly sliced potatoes and onions, cooked in olive oil, and bound with a simple egg mixture. Good hot or cold as a side dish.
Provided by Heidi Jeseritz
Categories Omelets
Time 45m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oil in a deep stockpot over medium-high heat until almost smoking, 2 to 4 minutes. Add potatoes and onion; they should be mostly covered with oil. Season with 1 1/2 teaspoons salt. Cook, stirring occasionally and maintaining a gentle simmer, until potatoes are just fork-tender, 8 to 12 minutes; do not overcook.
- Drain potato-onion mixture in a colander; reserve oil for another use or discard. Allow to cool for a few minutes, then taste and season with more salt, if needed.
- Meanwhile, crack eggs into a large bowl and season with remaining 1/2 teaspoon salt; whisk until well beaten. Add potato-onion mixture and toss to coat.
- Heat a 10-inch nonstick skillet over high heat. Add 1 teaspoon olive oil, then pour in egg-potato mixture. Level it with a spatula and cook for 1 minute. Reduce heat to medium-low and cook for about 5 minutes. Run a rubber spatula around the outer edges to make sure it's not sticking and to help it form its shape.
- Once it starts to firm up around the edges and in the center (although it will still be a little runny), place a large plate over the skillet. Flip the omelet onto the plate, then slide it back into the skillet. Use the spatula to help press the edges in and under, to maintain a rounded edge. Cook over high heat for 1 minute, then reduce to low and cook until it feels set in the center and a knife inserted in the center comes out clean, 2 to 3 more minutes.
Nutrition Facts : Calories 438.7 calories, Carbohydrate 14.7 g, Cholesterol 93 mg, Fat 40.3 g, Fiber 1.4 g, Protein 4.8 g, SaturatedFat 6.1 g, Sodium 427.5 mg, Sugar 0.6 g
More about "tortilla de patata spanish potato onion omelet recipes"
TORTILLA DE PATATAS RECIPE (SPANISH OMELETTE) ALL …
From philosokitchen.com
SPANISH TORTILLA (OMELETTE) | RECIPETIN EATS
From recipetineats.com
SPANISH OMELET (TORTILLA ESPAñOLA) RECIPE - THE SPRUCE …
From thespruceeats.com
TORTILLA DE PATATA (SPANISH POTATO OMELET) : RECIPES
From cookingchanneltv.com
TORTILLA (SPANISH POTATO AND ONION OMELET) | RICARDO
From ricardocuisine.com
TORTILLA DE PATATAS - SPANISH OMELETTE RECIPE - VISIT …
From visitsouthernspain.com
TORTILLA DE PATATAS/POTATO OMELET – TRADITIONAL SPANISH …
From gourmandbreaks.com
SPANISH POTATO OMELETTE / TORTILLA DE PATATAS - KITCHEN …
From kitchenstories.com
TORTILLA DE PATATA (SPANISH POTATO OMELETTE) - MEDITERRANEAN LIVING
From mediterraneanliving.com
4.8/5 (5)Total Time 30 minsCategory Appetizer, BreakfastCalories 461 per serving
TORTILLA DE PATATAS (SPANISH OMELET) - MOM FOOD BLOG
From momfoodblog.com
TORTILLA DE PATATA ~ POTATO OMELET - HISPANIC FOOD NETWORK
From hispanicfoodnetwork.com
SPANISH OMELETTE | TORTILLA DE PATATAS | SUNDAY AFTERNOON COOKING
From sundayafternooncooking.com
DELICIOUS SPANISH POTATO OMELETTE | TORTILLA DE PATATAS ESPAñOLA
From camilamade.com
THE AUTHENTIC TORTILLA ESPAñOLA | SPANISH POTATO & ONION …
From spainonafork.com
TORTILLA DE PATATAS RECIPE | SPANISH OMELETTE - OMAR …
From thespanishchef.com
TORTILLA ESPAñOLA - POTATO OMELET - RECIPES | GOYA FOODS
From goya.com
COUNTRY-STYLE SPANISH POTATO OMELETTE ¨TORTILLA DE …
From spainonafork.com
TORTILLA DE PATATAS (SPANISH POTATO OMELET) - A COOK'S EMPORIUM
From acooksemporium.com
MY QUICK AND EASY SPANISH OMELETTE | TORTILLA DE PATATAS (ASADAS)
From thespanishchef.com
TORTILLA DE PATATAS/ SPANISH POTATO OMELET RECIPE - CHEF'S PENCIL
From chefspencil.com
EASY TORTILLA DE PATATAS - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
SPANISH OMELETTE RECIPE (TORTILLA DE PATATAS) - THE COOKING FOODIE
From thecookingfoodie.com
SPANISH POTATO OMELET TORTILLA RECIPES - FOOD NEWS
From foodnewsnews.com
TRADITIONAL TORTILLA DE PATATAS RECIPE - SPANISH OMELETTE RECIPE
From europedishes.com
ARGENTINE TORTILLA DE PAPA RECIPE - THERESCIPES.INFO
From therecipes.info
TORTILLA ESPAñOLA (SPANISH EGG AND POTATO OMELETTE) RECIPE
From seriouseats.com
TORTILLA DE PATATA (SPANISH POTATO & ONION OMELET) - PLAIN.RECIPES
From plain.recipes
TORTILLA DE PATATAS / SPANISH OMELETTE / TORTILLA ESPAñOLA
From youtube.com
SPANISH OMELETTE - TORTILLA DE PATATA - SIX HUNGRY FEET
From sixhungryfeet.com
SPANISH OMELETTE (TORTILLA DE PATATAS) - RECIPES FROM EUROPE
From recipesfromeurope.com
SPANISH POTATO OMELETTE RECIPE | TORTILLA DE …
From vincenzosplate.com
SPANISH OMELETTE (TORTILLA DE PATATAS) | POTATO RECIPES | SBS FOOD
From sbs.com.au
TORTILLA DE PATATAS - SPANISH OMELETTE - TORTILLA ESPAñOLA
From homecookingadventure.com
TORTILLA DE PATATAS - SPANISH OMELETTE
From recipeheir.ca
BEST SPANISH OMELETTE RECIPE (JUST 5 INGREDIENTS) - SCRUMMY LANE
From scrummylane.com
THE AUTHENTIC TORTILLA ESPAñOLA | SPANISH POTATO & ONION …
From youtube.com
BEST SPANISH TORTILLA RECIPE (TORTILLA DE PATATAS)
From spanishsabores.com
4-INGREDIENT TORTILLA ESPAñOLA (SPANISH OMELETTE) - A SASSY SPOON
From asassyspoon.com
TORTILLA DE PATATAS: HOW TO MAKE A SPANISH FRITTATA
From mayihavethatrecipe.com
TORTILLA ESPAñOLA (SPANISH POTATO OMELET) RECIPE | MYRECIPES
From myrecipes.com
FRITTATA RECIPE - TORTILLA DE PATATAS - POTATO OMELETTE
From mayihavethatrecipe.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