Spanish Tortilla With Roasted Red Peppers And Spinach Recipes

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 ROASTED RED PEPPERS AND SPINACH

Steps:

• Heat 2 tbs oil in large nonstick or well-seasoned cast iron skillet over medium-high heat. Add garlic and onions, and cook about 2 minutes. Add potatoes, salt and pepper. Stir well, cover and cook, stirring occasionally, until potatoes are just tender, about 15 minutes. Transfer to a large bowl, add spinach and toss well. Let cool 10 minutes. Wipe skillet clean. Stir peppers and eggs into potato mixture. Heat another 1/2 tbs oil over medium-high heat. Transfer mixture to skillet and cook, running spatula around edges and gently shaking occasionnaly to prevent sticking, until eggs are set and bottom is brown, 12-14 minutes. Carefully invert onto a large plate. Heat remaining oil in skiller and slide tortilla back in, cooked side up. Cook about 5 minutes to goldenbrown. Transfer back to plate and let cool, at least 10 minutes. Slice into wedges and serve.

SPANISH TORTILLA WITH ROASTED RED PEPPERS AND PEAS (COOK'S ILLUS

Steps:

• In a large bowl, toss together 4 tablespoons oil, potatoes, onion, 1/2 teaspoon salt, and pepper until potatoes are well coated.
• In a 10 inch skillet, heat 2 tablespoons oil over medium high heat.
• Reduce heat to medium low and add potato mixture to skillet; reserve bowl.
• Cover and cook, stirring occasionally, until potatoes are tender, about 25 minutes.
• Meanwhile, in reserved bowl, whisk together eggs and 1/2 teaspoon salt until combined.
• Remove skillet from heat and scrape contents into eggs and fold until combined.
• Return skillet to stove and raise heat to medium high; heat 1 teaspoon just to smoke point.
• Add potato-egg mixture to skillet and cook, while shaking and folding mixture for 15 seconds; smooth top of mixture.
• Reduce heat to medium, cover and cook, gently shaking pan, until bottom is golden brown and top is set, about 2 minutes.
• Loosen tortilla from pan and slide onto a plate; place another plat over top and flip; slide tortilla back into skillet.
• Cook until second side is golden brown, about 2 minutes.
• Let cool at least 15 minutes and cut into wedges to serve.

HOMEMADE FLAVORED TORTILLAS ( ROASTED RED PEPPER, SPINACH ETC)

Steps:

• Sift together flour and salt into a bowl.
• Work lard or shortening into the flour with your fingertips until mixture resembles coarse breadcrumbs.
• In a blender or mini-food processer, blend water and ingredient of your choice together so there are no big chunks.
• Make a well in the flour and slowly stir in the liquid. Stopping when flour is moistened. Add more flour or water if needed.
• Knead lightly until smooth and form into a ball. Cover and let rest for 30 minutes.
• Divide dough into balls roughly smaller than a ping pong ball.
• On a lightly floured wooden surface, roll out each ball until very thin. Cut off rough edges if desired.
• Cook tortillas on a hot ungreased pan for a minute or two on each side.
• Keep warm in a bowl covered with foil or a damp towel.