Torta A Spanish Influenced Breakfast Recipe Foodcom Recipes

SPANISH ONION AND POTATO TORTA

Steps:

• Preheat oven to 325°. Heat 1 tablespoon oil in a 10-inch oven-safe skillet over medium-high heat. Add onion; sauté, stirring, until golden, 8 to 10 minutes. Transfer to a small bowl.
• Return the skillet to heat, and add 1 tablespoon oil. Add potatoes, cover, and sauté until soft, stirring, 12 to 15 minutes. Transfer to the bowl with onions, and combine.
• Whisk together eggs; add salt and pepper. Transfer to the bowl with onions and potatoes, and combine.
• Return the skillet to the heat, and add 1 tablespoon oil. Add egg mixture, and cook until edges set and start to brown, about 1 1/2 minutes. Cover, and bake in the oven until set, about 10 minutes. Remove cover, and broil until top is golden.
• Meanwhile, slice bread in half crosswise, and reserve the top half for another use. Remove some of the inside from bottom half, and discard crumb. Toast bread under the broiler until golden. Remove, brush with 3 tablespoons oil, and rub with garlic clove. Toss frisée with remaining tablespoon oil, vinegar, and a pinch of salt and pepper. Scatter greens over bread, and slide torta over greens. Cut in wedges, and serve.

BREAKFAST TORTAS

Steps:

• Cut the top third off each roll; hollow out bottom, leaving a 1/2-in. shell (discard removed bread or save for another use). Place roll bottoms on an ungreased baking sheet., In a small bowl, combine the beans, sour cream, cilantro, lime juice, chipotle pepper sauce and salt. Spread 1/4 cup inside each roll. Break an egg into each roll. Bake at 400° for 10 minutes., Sprinkle cheese over eggs. Brush roll tops with olive oil; place on the baking sheet. Bake until egg whites are completely set and yolks begin to thicken but are not firm, 5-8 minutes longer. Top each with bacon, avocado, salsa and onions. Replace roll tops.

AUTHENTIC BOLILLOS (MEXICAN BREAD ROLLS FOR TORTAS)

Steps:

• Combine the water, salt, sugar, yeast and 2 cups of the flour to your Kitchenaid mixing bowl.
• Set mixer speed to 4 and mix well. Add in the flour about a half a cup at a time, mix for a minute or so and add more flour until the dough comes together and doesn't stick to the bowl.
• The dough should form a ball on the dough hook. It may become sticky after a few minutes of kneading so keep the flour handy to add more if necessary.
• Knead for 8-10 minutes. The final dough should be firm and elastic and a little sticky to the touch.
• Form the dough into a ball and place the dough in a greased bowl.
• Cover the dough with a towel or cloth and leave in a warm place for about an hour.
• Remove dough from bowl onto a smooth counter that has a little flour on top to keep the dough from sticking to the counter.
• Divide dough into 10 equal balls. For oval shaped rolls, roll the balls between your palms for about 5 seconds to make a cylindrical shape, tapering slightly at the ends.
• Cover and let rise again for about 30 minutes.
• Preheat oven to 375 degrees and brush each dough ball with egg whites.
• Using a bread knife, make a cut down the length of the roll about 1/4 inch deep. Bake for about 30 minutes, let cool and enjoy.
• They may also be wrapped well and frozen for later use.