Tortilla Española Spanish Potato Omelette Recipes

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TORTILLA ESPANOLA (SPANISH OMELET)



Tortilla Espanola (Spanish Omelet) image

Provided by Food Network

Time 45m

Yield 8 servings

Number Of Ingredients 5

Extra-virgin olive oil
5 Idaho potatoes, peeled, thinly sliced on a mandolin, and cut in half moons
1 yellow onion, finely diced
7 eggs (use 9 eggs if the potatoes are large)
Kosher salt

Steps:

  • Heat some oil, enough to cover the potatoes, in a large saute pan over medium-low heat. Add the potatoes and cook, covered, until the potatoes are soft but not crispy, about 10 minutes.
  • While the potatoes are cooking, heat 1/4 cup olive oil in a second saute pan over medium heat. Add the onions and cook until soft and translucent, without any color, 5 to 7 minutes.
  • Once the potatoes and onions are soft, strain into a large bowl and drain off as much oil as possible. Set the oil aside for use in another dish.
  • In another large bowl, crack the eggs and whisk well. Stir in the potato and onion mixture and season with salt.
  • Heat 2 tablespoons olive oil in a nonstick fry pan over medium heat. When the oil is hot, add the potato and egg mixture, reduce the heat to medium-low, and cook until the eggs are set and the bottom is golden (use a spatula to peak underneath), 7 to 10 minutes.
  • Place a plate over the top of the fry pan large enough to cover the surface and carefully flip over the tortilla. Return the pan to the heat, add a little more oil if necessary, slide the tortilla back into the pan with the golden side facing up, and cook until the opposite side becomes golden, about 5 minutes. Flip back onto the plate, slice, and serve.

TORTILLA ESPANOLA (SPANISH TORTILLA)



Tortilla Espanola (Spanish Tortilla) image

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

½ cup olive oil
2 pounds baking potatoes, peeled and cut into 1/4-inch slices
salt and pepper to taste
2 tablespoons olive oil
2 onions, sliced into rings
6 eggs
1 roasted red pepper, drained and cut into strips
3 ounces Spanish serrano ham, chopped
2 tablespoons chopped fresh Italian parsley

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

SPANISH POTATO OMELET (TORTILLA A LA ESPANOLA)



Spanish Potato Omelet (Tortilla a la Espanola) image

Make and share this Spanish Potato Omelet (Tortilla a la Espanola) recipe from Food.com.

Provided by kenk1492

Categories     Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

1 cup olive oil
4 large potatoes, peeled and cup into 1/8 inch slices
1 large onion, thinly sliced
coarse salt
4 large eggs

Steps:

  • Heat the oil in a 8-9 inch skillet. Add the slices of potato one at a time to avoid sticking together.
  • Alternate layers of potatoes with layers of onions.
  • Cook slowly over medium heat, turning the potatoes until tender, not brown.
  • Drain potatoes in a colander, save oil.
  • Make sure skillet is very clean for later use. In a bowl, beat eggs with a fork until slightly foamy.
  • Salt to taste. Add the potatoes, press down to cover potatoes completely with egg. Return to skillet, heat 2 tablespoons of saved oil until smoking point. Add the mixture, spread it out. Rapidly, lower the temperature to medium-high.
  • Shake the pan often to avoid sticking.
  • When the bottom is brown, cover the skillet with a plate, turn skillet up-side down, remove tortilla, slide off plate with uncooked side down into skillet and cook the other side, Turn several times until cooked

TORTILLA ESPAñOLA (SPANISH POTATO OMELETTE)



Tortilla Española (Spanish Potato Omelette) image

One of the culinary wonders of Spain- here is my recipe which may or may not be too authentic... When I was there studying abroad, my spanish host mom showed me how to make it. Unfortunately, I'm not sure where the recipe I wrote went. This is how I make it now, and it turns out pretty great every time! This is the basic recipe- to this you can add meat (like sausage) veggies (like spinach) or more spices (like oregano and basil).

Provided by Chris Beckstrom

Categories     Savory Pies

Time 45m

Yield 6-8 slices

Number Of Ingredients 7

4 medium potatoes, washed, peeled
4 eggs
1/3 onion, diced
4 garlic cloves, minced (or pressed)
extra virgin olive oil
salt
pepper

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).

Nutrition Facts : Calories 162.4, Fat 3.3, SaturatedFat 1.1, Cholesterol 124, Sodium 56.4, Carbohydrate 26.3, Fiber 3.3, Sugar 1.5, Protein 7.2

TORTILLA ESPANOLA: SPANISH OMELETTE



Tortilla Espanola: Spanish Omelette image

Tortilla is Spain's most favorite snack. Seen and eaten in almost every tapas bar, this "Spanish Omelette" comes in many different guises; this recipe is the most traditional.

Provided by Food Network

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 6

3 large eggs
Salt, to taste
3 to 4 tablespoons olive oil
3 large potatoes, peeled and thinly sliced
1 onion, peeled and finely chopped
Green olives, for garnish

Steps:

  • Crack the eggs into a bowl. Whisk with a fork and add a pinch of salt.
  • Heat some oil in a frying pan (not one with a heavy base as this will prove to be a hindrance when preparing to do the flip).
  • Add the potato and fry for a couple of minutes. Add the onion and mash together.
  • When the potato starts to brown a little on the edges and is mashed up with the onion in a lumpy fashion then add the eggs. Make sure the potato and onions are fully submerged by the eggs. Poke the potato to allow some of the egg to seep into the mashed mixture.
  • Fry this gently on a low heat. While cooking shake the pan to loosen the tortilla from the base and tidy the edges up with a wooden spoon. Do not over cook. The middle is meant to remain runny and gooey.
  • The egg will start setting, as this happens place a plate over the pan, a large enough plate to cover the pan substantially, and with a quick co-ordinated movement of both wrists ?flip? the tortilla over onto the plate and slide back into the pan to cook the underside.
  • Keep shaking the pan lightly so the tortilla does not stick to the bottom.
  • Once it feels firm on the edges and soft in the middle (after about 1 minute) then slide the tortilla back onto the plate. For the brave heart you can do the flip again if you wish.
  • Let the tortilla rest for about 5 to 10 minutes before serving. Cut into cake slices or cubes. Garnish with green olives.

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