Tortilla De Huevos A La Española Recipes

TORTILLA ESPAñOLA

Steps:

• Peel the potatoes
• Rinse and pat dry potatoes
• Using a frying pan, turn your burner on to medium heat and add the 1/2 cup olive oil
• Cut potatoes into small thin pieces
• Add potatoes to frying pan
• Peel and dice the onion
• Add the onion to the potatoes on the frying pan and mix together and add salt to your liking
• beat the 6 eggs in a medium size bowl and add a generous pinch of salt to the eggs
• Once the potatoes and onions are cooked through add them to the bowl with the eggs and mix all together
• add the mixture back into the pan and cook on LOW heat for 3 minutes
• Using a plate that is bigger than the pan, place it over the pan and flip the tortilla over and slide the uncooked side to cook for another 3 minutes
• Slide the tortilla into a plate and let rest for at least 5 minutes
• Enjoy!

TORTILLA DE HUEVOS A LA ESPAñOLA

Steps:

• Calienta el horno a 350°F.
• Cocina los primeros 3 ingredientes en una sartén refractaria de 10 pulgs. a fuego medio durante 5 min., revolviendo frecuentemente. Agrega las papas; cocínalas durante 5 min., revolviendo con frecuencia. Retira la sartén del fuego. Esparce las papas parejamente dentro de la sartén; cúbrelas con el jamón.
• Bate bien los huevos y la leche con un batidor de varillas; viértelo sobre el jamón. Cubre esto con el VELVEETA.
• Hornea la tortilla durante 20 min. o hasta cuajada en el centro. Decórala con el cilantro.

TORTILLA ESPANOLA (SPANISH TORTILLA)

Steps:

• Heat 1/2 cup olive oil in a large skillet over medium-low heat. Add half of the potato slices, and cook, stirring occasionally, until just tender, 15 to 20 minutes. When done, remove potatoes to a large bowl, leaving oil in the skillet. Cook the remaining potatoes in the oil until tender, then add to the bowl, leaving oil in the skillet. Gently toss potatoes with salt and pepper to taste.
• Meanwhile, heat 2 tablespoons olive oil in a skillet over medium heat. Stir in onion rings, and gently cook until soft and golden brown, about 15 minutes. Spoon onions onto a plate, and allow to cool while the potatoes finish cooking.
• Whisk eggs in a large bowl until smooth. Stir in cooled onions, roasted peppers, and serrano ham. Gently fold in cooked potatoes.
• Heat the skillet with the reserved oil over low heat. Pour in the egg mixture, and gently cook until the sides have started to set and the bottom has turned golden brown, 8 to 10 minutes. Loosen the tortilla with a spatula if needed, then carefully slide onto a large plate. Turn the skillet upside down and place onto the uncooked side of the tortilla. Turn the skillet right-side-up, and remove the plate. Return the skillet to the stove, and continue cooking until the tortilla has set in the center, about 4 minutes.
• Slide the tortilla onto a serving plate and allow to cool to room temperature. Cut into six wedges and sprinkle with parsley to serve.

TORTILLA ESPANOLA (SPANISH OMELET)

Steps:

• In a large skillet over medium-high heat, add the vegetable oil until the pan is filled halfway. Once the oil is hot, add the potato slices and onion, making sure they are well-covered by the oil; add more oil if necessary. Cook for 20 minutes until the potatoes and onions are soft. Drain the oil and combine the potato mixture with the eggs. Add the salt and mix well.
• In a 10-inch by 2 1/2 inch deep nonstick skillet, add the olive oil and heat over medium-high heat. Pour in the potato, egg, and onion mixture. Lower the heat to medium-low and cook for 4 to 5 minutes, until the bottom of the omelet is very light brown. Using a flat ceramic plate, cover the frying pan and flip the omelet over onto the plate. Immediately slip the uncooked side back into the pan. Cook for another 4 to 5 minutes, until the other side is a very light brown.
• Remove the omelet from the pan to a plate and cut into 4 wedges.