Spanish Tortilla With Bell Pepper Recipes

EASY SPANISH TORTILLA RECIPE

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.

SPANISH TORTILLA WITH BELL PEPPER

Steps:

• Preheat oven to 375 degrees. In a medium ovenproof nonstick skillet, heat oil over medium. Add potatoes, bell pepper, and onion; season with salt and pepper (skillet will be very full). Cover, and cook, stirring occasionally, until potatoes are crisp-tender, 14 to 16 minutes. Uncover, and cook off excess liquid, 1 to 2 minutes.
• In a bowl, whisk together eggs, parsley, hot sauce, 1/2 teaspoon salt, and teaspoon pepper. Pour egg mixture over vegetables in skillet, and stir to distribute evenly. With the back of a spatula, press down on vegetables so they lay flat and are submerged.
• Bake until tortilla is set, 12 to 16 minutes. To unmold, run a rubber spatula around edge of skillet to release tortilla; invert onto a serving plate. Drizzle tortilla with oil; garnish with parsley.

SPANISH TORTILLA WITH CHORIZO, PIQUILLO PEPPERS AND GURROXTA CHEESE

Steps:

• For the chorizo: Heat the oil in a small saute pan over medium heat. Add the onions and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute. Add the oregano, cumin, paprika, cayenne and cinnamon and cook for 1 minute. Add the vinegar and cook until reduced. Remove from the heat, transfer to a blender and blend until smooth. Pour into a bowl and let cool to room temperature.
• Mix in the ground pork gently to combine. Sprinkle with salt and black pepper. Cover and refrigerate for at least 1 hour and up to 24 hours to allow the flavors to meld.
• For the tortilla: Preheat the oven to 350 degrees F. Heat the oil in a large nonstick saute pan over high heat. Add the chorizo and cook until golden brown. Transfer to a paper-towel-lined plate using a slotted spoon. Remove all but 2 tablespoons of the fat from the pan. Return the pan over medium heat.
• Whisk together the eggs in a large bowl until pale and fluffy. Add the cheese, parsley, peppers and chorizo and sprinkle with salt and black pepper. Add the egg mixture to the pan, moving it around in the pan to help the tortilla to rise. Fry until golden brown, stirring occasionally, until it has set. Transfer to the oven and bake until set, about 15 minutes.
• When the tortilla is firm, remove from the oven, place a large plate over the pan and flip the tortilla onto it. Cut into wedges and serve.

TORTILLA ESPAñOLA

Steps:

• Place the onions, pepper and garlic in a large bowl. Peel the potatoes, quarter them lengthwise, and slice those crosswise into 1/8th inch tiles. (A mandoline is great for this.) Add them to the onion mixture and season with 2 teaspoons kosher salt.
• Heat the oil over high heat in a 12-inch, deep-sided skillet (preferably nonstick or well-seasoned cast iron). Drop 1 potato tile into the oil as it heats; when it floats and then begins to fry vigorously, carefully add all the potato-onion mixture and stir gently.
• Cook the potatoes at a vigorous simmer, stirring occasionally so they don't brown too much on the bottom, until they are very soft but not quite losing their shape, 20 to 25 minutes. Drain the potatoes through a colander and let them cool until warm.
• Beat the eggs in a large bowl. Taste the potatoes for salt and season the eggs with salt accordingly. Stir the potatoes into the eggs.
• Place the skillet over medium high heat. When it is very hot, pour in the potato mixture, spread evenly and turn heat to medium. Using a spatula, gently pull the edges of the tortilla towards the center to release them from the pan and let any liquid egg run out the sides.
• After 4 minutes, cover the pan with the bottom of an oiled baking sheet. Using towels or oven mitts, carefully flip the pan onto the sheet, place the pan back over the heat, then slide the inverted tortilla back into the pan. Cook, without stirring, for 3 minutes. Both sides of the tortilla should be golden brown.
• Insert a long skewer into the side of the tortilla to see how wet it is inside. Some prefer the inside a little moist, some fully cooked. You can continue to cook it, flipping the tortilla as described once a minute, until it's done to your liking. Serve warm or at room temperature.

SPANISH TORTILLA

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.

SPANISH TORTILLA WITH TOMATO-PEPPER SALAD

Steps:

• Peel potatoes and halve them lengthwise. Thinly slice them crosswise. Pat potatoes dry with a dish towel or paper towels. Toss potatoes with onion, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper.
• Place a large skillet over medium heat and warm through. Add oil, then add potatoes and onion. (You need enough oil to almost cover the potatoes, so adjust amount according to your pan size.) Cook until potatoes are just tender enough to cut with a fork, 10 to 15 minutes, adjusting heat so vegetables do not burn or take on too much color. Using a slotted spoon, transfer potatoes and onions to a colander set over a bowl and let cool. Reserve 3 1/2 tablespoons oil from the skillet to use for finishing the recipe. (You can reuse the rest of the remaining oil, too; store it in the refrigerator.)
• Heat oven to 375 degrees. Heat 2 tablespoons of the reserved oil in an oven-safe 8- to 9-inch nonstick skillet over medium-low heat. In a large bowl, whisk eggs and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir potato mixture into eggs. Pour mixture into pan and use a spatula to flatten out surface. Cook, using spatula to occasionally loosen eggs from edges of pan, until top is almost set, with just a small amount of liquid remaining, about 5 minutes. Transfer to oven and cook until top is just set, 5 to 7 minutes longer. Slide tortilla onto a plate.
• In a large bowl, toss together tomato, pepper, scallion, garlic and remaining 1 1/2 tablespoons oil. Season with salt and pepper. Top tortilla with salad and serve warm or at room temperature.