Vegetarian Spanish Tortilla Recipes
SPANISH TORTILLA
Make a classic Spanish omelette filled with pan-fried potatoes and onion. It makes a delicious light vegetarian meal or an easy tapas dish
Provided by Miriam Nice
Categories Buffet, Dinner, Lunch, Supper
Time 1h20m
Number Of Ingredients 10
Steps:
- Put a large non-stick frying pan on a low heat. Cook the onion slowly in the oil and butter until soft but not brown - this should take about 15 mins. Meanwhile, peel the tomatoes (if using) by scoring the skins with a cross, putting them in a bowl and pouring over just-boiled water. Drain the water after 2-3 mins and the skins will peel away easily. You can then coarsely grate them.
- Add the potatoes to the pan, then cover and cook for a further 15-20 mins, stirring occasionally to make sure they fry evenly. When the potatoes are soft and the onion is shiny, crush 2 garlic cloves and stir in, followed by the beaten eggs.
- Put the lid back on the pan and leave the tortilla to cook gently. After 20 mins, the edges and base should be golden, the top set but the middle still a little wobbly. To turn it over, slide it onto a plate and put another plate on top, turn the whole thing over and slide it back into the pan to finish cooking.
- Once cooked, transfer to a plate and serve the tortilla warm or cold, scattered with the chopped parsley. To accompany the tortilla, take slices of warmed baguette, stab all over with a fork and rub with the remaining garlic, pile on the grated tomatoes and season with sea salt and a drizzle of olive oil.
Nutrition Facts : Calories 404 calories, Fat 27 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 0.5 milligram of sodium
VEGETARIAN SPANISH TORTILLA
Out of a vegetarian cookbook for kids. Other than that, can't say much sicne I haven't made it, only that the picture looked great, and the ingredients sound delish!
Provided by melting pot
Categories Potato
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large frying pan and fry potatoes and onion for 3-4 min, stirring often. Lower heat, cover and gently fry for a further 8-10 min until potatoes are almost tender.
- Add mushrooms and cook 2-3 min, stirring often until soft.
- Add peas and sweetcorn.
- Put eggs and milk in a bowl. Add seasoning and beat well.
- Level the top of the vegetables in the pan, and scatter parsley over. Pour egg mixture on and cook over low heat for 10-15 minute.
- Put pan under a hot grill to set the top. Serve hot/cold in wedges.
Nutrition Facts : Calories 231.6, Fat 9.2, SaturatedFat 2.4, Cholesterol 144.8, Sodium 96, Carbohydrate 28.9, Fiber 4.2, Sugar 3.5, Protein 9.6
SPANISH TORTILLA
Great for breakfast or brunch. Combines eggs with delicious potatoes in a very short time.
Provided by Leslie Rosas
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Slice edges off of potatoes so that potatoes are roughly square; thinly slice. Heat olive oil in medium skillet over medium heat. Add potatoes and lightly fry. Remove potatoes with a slotted spoon and set aside.
- Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon, crumble and set aside. Reserve 1 tablespoon bacon grease and cook ham, onion and red pepper. Remove from heat.
- Beat together eggs and Spanish seasoning. Pour eggs into skillet with vegetables. Add bacon and potatoes. Cook over medium heat, without stirring until bottom begins to brown. Turn omelet over and allow both sides to brown. Serve warm.
Nutrition Facts : Calories 447 calories, Carbohydrate 22.1 g, Cholesterol 213 mg, Fat 33.9 g, Fiber 2.1 g, Protein 14.3 g, SaturatedFat 8.6 g, Sodium 557.6 mg, Sugar 2.5 g
SPANISH TORTILLA
Make and share this Spanish Tortilla recipe from Food.com.
Provided by Bob78278
Categories Onions
Time 1h
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Use a large non stick pan for the first part of preparation and a 9" non stick pan for the final preparation.
- In large pan, layer potato, onion slices, olive oil and coarse salt to taste.
- Cook over medium heat, lifting and turning the potatoes/onion occasionally, until they are tender but not brown.
- Don't be afraid if they brown a little, you want them to be cooked.
- The potatoes will remain separated, not in a "cake".
- Meanwhile, in a large bowl beat the eggs with a fork until they are slightly foamy.
- Let stand until potatoes are done.
- Remove the potatoes from the skillet and drain them in a colander, reserving about 3 tablespoons of the oil.
- Add the drained potato/onions to the beaten eggs while the potatoes are still hot.
- Press the potatoes down into the eggs so they are completely covered.
- Let mixture stand for 15 minutes.
- Heat two tablespoons of the reserved oil in the 9" pan.
- Add the potato/egg mixture to the pan rapidly spreading evenly with a pancake turner.
- Move the pan around and shake once in a while to evenly brown the mixture and keep it from sticking.
- You can use the edge of the pancake turner (or a fork) as the mixture sets to form the sides to a more vertical orientation away from the sides of the pan.
- Once the mixture is brown (this is the tricky part) place a large plate upside down over the pan.
- Turn the pan upside down, add a little more of the reserved oil, then slide the uncooked side of the potato/eggs back into the pan.
- Continue cooking until browned.
- Flipping the tortilla two or three more times will help give it shape.
- Once cooked, allow to cool several hours and enjoy!
- Cut into one inch pieces and serve as appetizer with toothpicks.
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- Peel the potatoes and wash them. Cut them in half lengthwise. Then, slice the potatoes in pieces approximately 3 mm or 1/8″ thick. Peel and chop the onion into small pieces.
- At this step, you’ll have to choose one version. Healthy version: In a non-stick frying pan, place one or two tablespoons of olive oil and when the oil is hot, add potatoes, onion, salt to taste and 250 milliliters or 1 cup of water and bring it to boil. You may need to turn down the heat slightly, so the potatoes do not burn. Cook for about 20 minutes or until potatoes are soft. Stir occasionally. Remove the potatoes and onion from the pan with a slotted spoon. Traditional version: In a non-stick frying pan, heat the olive oil on medium high heat, add potatoes, onion and salt to taste. The oil should almost cover the potatoes. Cook for about 20 minutes or until potatoes are soft. Stir occasionally. Remove the potatoes and onion from the pan with a slotted spoon.
- In a bowl, place 16 tablespoons of gram flour and 16 tablespoons of water, add salt and beat by hand with a fork. Pour in the potato onion mixture. Mix all together.
- Place one or two tablespoons of olive oil in a frying pan and heat on medium heat. Pour in the potato onion mixture and cook over medium heat for about five minutes. Place a plate over the tortilla and turn it around and cook the other side for about another 5 minutes. Turn the tortilla again if required until it’s totally cooked.
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