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
BAKED SPANISH STYLE TORTILLA WITH HAM
Steps:
- Heat the olive oil over medium heat in a large skillet, frying pan or sauté pan. Add the potato slices and stir to coat with oil. Cook for about 5-7 minutes, stirring occasionally.
- Add the sliced onions and crushed garlic. Mix well and continue cooking for another 10 minutes - stirring occasionally.
- Add the ham strips and sliced jalapeños, mix and cook for another 5 minutes or until the potatoes are tender. Taste and season with salt - the ham is naturally salty so you probably don't need to add much salt.
- Remove from the heat and let the potato ham mix cool for about 5 minutes.
- Pre-heat the oven to 375F.
- Beat eggs with some ground black pepper using a whisk or fork until you have a smooth mix.
- Add the potato ham mix to the eggs and stir gently.
- The tortillas can be baked in greased baking molds or an oven proof skillet(s). For easy removal, you can line the baking mold with parchment paper.
- Pour the tortilla mix into the baking molds and place in the pre-heated oven.
- Bake the potato and ham tortillas until they are fully cooked and they start to get golden on top. Exact baking time will vary based on the size of the baking pan and thickness of the tortilla. The smaller ones made in 5 inch cast iron pans (at less than 1 inch of thickness) took about 18-20 minutes to be done. The larger one made in a rectangular 9 inch by 5 inch pan , and about 1.5 inch thick, took about 30-35 minutes to be done.
- Remove the baked Spanish tortilla from the oven. Let it cool down a little before removing from the baking mold. If lined with parchment paper you can just gently lift it out of the pan. If prepared in small individual serving molds then they can be served directly as is. Can be served warm or cold.
- Sprinkle with chopped parsley (or cilantro) and crumbled queso fresco.
SOUR CREAM PORK CHOPS WITH VIDALIA ONIONS
Make and share this Sour Cream Pork Chops With Vidalia Onions recipe from Food.com.
Provided by codergrlli
Categories Weeknight
Time 55m
Yield 1 cup serving, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- 1. Sprinkle pork chops with salt and pepper.
- 2. Heat skillet with Olive oil in it to medium-high heat.
- 3. Fry onions until they start to caramelize. then put aside.
- 4. Add the pork chops to pan. Add more Olive Oil. Cook until browned about 4-5 minutes per side.
- 5. In a small bowl mix: beef stock, parsley, mustard, paprika, and season with salt and pepper if desired.
- 6. Pour mixture over Pork Chops and bring to a boil.
- 7. Reduce heat to medium and simmer for 30 minutes. Stir once and awhile.
- 8. Stir in sour cream until blended and simmer another 4-5 minutes
- 9. Serve over hot rice.
Nutrition Facts : Calories 684.9, Fat 32.1, SaturatedFat 12.5, Cholesterol 155.1, Sodium 948, Carbohydrate 49.2, Fiber 1.4, Sugar 2.2, Protein 46.4
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
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