Vegan Tortilla De Patatas Spanish Omelette Recipes

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VEGAN TORTILLA DE PATATAS (SPANISH OMELETTE)



Vegan Tortilla De Patatas (Spanish Omelette) image

Found this recipe in the slashfood blog. It was adapted from http://creativegan.net/news/archives/tortilla-de-patatas-sin-huevo/. It looks so lovely and I cannot wait to make it. Will post more notes once I have had a chance to cook it.

Provided by Pixies Kitchen

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

7 -8 medium potatoes, peeled and cut into bite sized pieces
1 zucchini, cut into bite sized pieces
1 tomatoes, cut into eighths
8 tablespoons chickpea flour (gram flour)
5 tablespoons soymilk
3 tablespoons vinegar
1 onion, chopped
salt and pepper
1 pinch cayenne pepper
olive oil

Steps:

  • Peel potatoes, onion and zucchini and cut into bite sized pieces.
  • Chop the onion and cut the zucchini into bite sized pieces.
  • In a good frying pan, heat the olive oil at medium heat.
  • Saute the onion, add the potatoes and cook them until they are soft.
  • When they are done. remove them from the heat and put them in a mixing bowl.
  • Mix chickpea flour (gram flour) with the soy milk, vinegar and salt.
  • Chop 1 tomato, and mix with the flour and 1/2 cup of water in a blender.
  • Pour the flour/tomato mixture over the potatoes and mix well.
  • Heat the frying pan once more with olive oil when hot, pour the potato mixture onto the frying man and flatten in to a smooth and even surface.
  • Cook the omelet for about 5 minutes with a lid on the frying pan. If your frying pan does not have a lit, you can use a large plate.
  • Placing the lid on the pan will mean that you do not have to "flip" the omelet in order to cook it on both side, the heat from the steam on top will cook the "batter" enough that the omelet is done.
  • If you would prefer not to put a lid on it, you can flip the omelet carefully and then cook on the 2nd side for a few minutes.

Nutrition Facts : Calories 368.3, Fat 1.6, SaturatedFat 0.3, Sodium 47.5, Carbohydrate 78.3, Fiber 11, Sugar 7.1, Protein 12.1

TORTILLA DE PATATA (SPANISH POTATO OMELET)



Tortilla de Patata (Spanish Potato Omelet) image

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

1 1/2 cups extra-virgin olive oil (preferably Spanish, Arbequina olive oil variety)
1 large onion, chopped
1 3/4 pounds potatoes, halved lengthwise and very thinly sliced
Salt
8 eggs
Baguette slices, for serving

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!

SPANISH OMELET/TORTILLA DE PATATA RECIPE BY TASTY



Spanish Omelet/Tortilla De Patata Recipe by Tasty image

Here's what you need: onion, potatoes, olive oil, eggs, salt

Provided by Dhruv Vohra

Categories     Breakfast

Yield 1 serving

Number Of Ingredients 5

1 onion, thinly sliced
3 potatoes, thinly sliced
2 cups olive oil
6 eggs
1 pinch salt

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!

TORTILLA DE PATATAS. ( SPANISH POTATO OMELETTE)



Tortilla De Patatas. ( Spanish Potato Omelette) image

The "secret" ingredient here is the baking powder, as that will make it rise. Normally we use left over chips for this omelette and you can add sausasges, mushrooms or even chicken. Use whatever leftovers you have in your fridge. This is eaten hot or cold. Nice either way. If you dont have any left over chips, just fry some and use.

Provided by Jane Gib

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

4 potatoes
1 onion, sliced
2 garlic cloves, crushed
2 eggs, beaten
1/4 teaspoon baking powder
salt and pepper
oil (for frying)

Steps:

  • Cut the potatoes into chips and fry.
  • add the baking powder and seasoning to the beaten eggs and soak the chips in it for a few minutes.
  • Add a little oil in a pan, and on a low heat, add the egg and chips. Cook for a few minutes and then using a plate, turn and cook other side.

TORTILLA DE PATATAS



Tortilla de Patatas image

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

2 cups extra-virgin olive oil
2 pounds Yukon Gold potatoes, peeled and thinly sliced
1 medium onion, thinly sliced
2 teaspoons pink Himalayan salt, divided
6 large eggs
1 teaspoon olive oil, or more to taste

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

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