TORTILLA DE PATATAS -- POTATO OMELET (SPAIN)
This recipe comes from the 2002 cookbook, Mediterranean Street Food, & it makes one of the most common, yet one of the tastiest of Spanish omelets. This omelet will serve 4-6 as an appetizer, or just 2 as a main course. Preparation time does not include the chopping or dicing of the vegetables.
Provided by Sydney Mike
Categories Breakfast
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In an 8 1/2-inch skillet, put the oil & place over medium-low heat. When oil is hot, add potatoes & cook for 15 minutes, stirring occasionally.
- Add onion & cook another 20-30 minutes, or until the potatoes & onion are completely done & lightly golden.
- Pour excess oil into a small bowl & set aside.
- Put vegetables in a larger bowl, then pour the beaten eggs over the veggies, season to taste with salt & pepper & stir carefully to combine.
- WIPE THE SKILLET CLEAN, then pour the reserved oil back into the skillet. Place over medium heat &, when oil is hot, pour the egg-&-vegetable mixture into it.
- Shake the pan to spread this mixture evenly & cook for 7-10 minutes, or until the bottom is golden.
- Carefully slide a spatula along the sides & underneath the omelet to make sure it is not sticking, then place a plate over the pan. Hold it tightly with one hand & turn the pan over with the other hand. Then slide the tortilla back into the pan & cook for another 3-5 minutes, or until the bottom is set but the inside still slightly moist.
- Serve warm or at room temperature & enjoy!
Nutrition Facts : Calories 567.5, Fat 37.2, SaturatedFat 6.9, Cholesterol 423, Sodium 232.2, Carbohydrate 42.1, Fiber 5.2, Sugar 3.4, Protein 17.3
TORTILLA DE PATATA (POTATO OMELETTE)
Typical spanish tapa. Delicious warm or cold. You can add other ingredients like bacon, ham, green or red peppers, but the typical is the potato and onion. Saves well for a couple of days in refrigerator and can be warmed up in microwave.
Provided by Chrysti_in_Spain
Categories One Dish Meal
Time 30m
Yield 1 tortilla, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oil in a med.
- size frying pan.
- While oil is heating peel and chop potatoes into small pieces.
- Add potatoes and onion to oil and fry till potatoes and onion are soft.
- While potatoes are cooking beat together the 6 eggs with the salt and baking powder.
- In the same pan drain most of the oil maybe leaving 1 tablespoons.
- oil.
- Over a low flame add the egg mixture to the potatoes, making sure the potatoes are completely covered.
- Let cook for about 5 minutes.
- With the help of a plate or platter that is larger then your frying pan place it over the pan and turn it over.
- Then you slide the tortilla back into the pan so the other side can cook.
- Cook until egg is done.
- Cut as if a pie or cut into bite size pieces and serve.
- **If making for less- use just one potato and 4 eggs.
Nutrition Facts : Calories 302.6, Fat 24.5, SaturatedFat 4.5, Cholesterol 317.2, Sodium 151.6, Carbohydrate 10.2, Fiber 1.2, Sugar 1.1, Protein 10.5
SPANISH POTATO OMELET (TORTILLA DE PATATAS)
The Spanish word fro Omelet is Tortilla, although it is nothing like the Mexican tortilla! A quick, delicious Brunch or weekday dinner doesn't get much easier than this! Zaar World Tour 8
Provided by pammyowl
Categories Breakfast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Fry bacon in 10 inch skillet until crisp. Remove bacon, drain all but 4 tablespoons of fat from pan.
- Add potato and onion, cook and stir until the potatoes are tender and golden, about ten minutes.
- Whisk eggs with salt and pepper.
- Add the bacon back to the pan, add eggs.
- Cover with lid and cook on LOW until the eggs are set, perhaps 10 minutes more. Garnish with parsley.
- Cut into wedges and serve.
- Be sure not to overcook, it will get rubbery! Eggs cook themselves even after they are off the heat, as I'm sure you know.
Nutrition Facts : Calories 214.7, Fat 12.6, SaturatedFat 4.2, Cholesterol 287.2, Sodium 646.8, Carbohydrate 12.6, Fiber 1.7, Sugar 1.9, Protein 12.2
TORTILLA DE PATATAS. ( SPANISH POTATO OMELETTE)
The "secret" ingredient here is the baking powder, as that will make it rise. Normally we use left over chips for this omelette and you can add sausasges, mushrooms or even chicken. Use whatever leftovers you have in your fridge. This is eaten hot or cold. Nice either way. If you dont have any left over chips, just fry some and use.
Provided by Jane Gib
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut the potatoes into chips and fry.
- add the baking powder and seasoning to the beaten eggs and soak the chips in it for a few minutes.
- Add a little oil in a pan, and on a low heat, add the egg and chips. Cook for a few minutes and then using a plate, turn and cook other side.
TORTILLA DE PATATA (SPANISH POTATO & ONION OMELET)
No doubt about it, the Tortilla Espanola or Spanish Omelet is the most commonly served dish in Spain. It is also called Tortilla de Patata or Potato Omelet. Bars and cafés serve it as a tapa or appetizer, but it is often served as a light dinner in Spanish homes. Because it is easy to transport, the Spanish make bocadillos or sandwiches by placing a piece between two pieces of a baguette.
Provided by Helenic Hottie
Categories Spanish
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cut the peeled potatoes in half lengthwise. Then, with the flat side on the cutting surface, slice the potato in pieces approximately 1/8" thick. Make sure to separate the pieces that stick together. It is not necessary to slice the potatoes paper thin and it is best not to use a food processor because most will slice the potatoes too thin. If you slice them a bit thick, don't worry - it will simply take a bit longer for them to cook.
- Peel and chop the onion into 1/4" pieces. Put potatoes and onions into a bowl and mix them together. Salt the mixture.
- In a large, heavy, non-stick frying pan, heat the olive oil on medium high heat. Drop a single piece of potato into the oil to ensure it is hot enough to fry. Carefully place the potato and onion mixture into the frying pan, spreading them evenly over the surface. The oil should almost cover the potatoes. You may need to turn down the heat slightly, so the potatoes do not burn.
- Note: If the oil is too hot, the potatoes will brown rapidly on the outside, but still be raw on the inside.
- Leave in pan until the potatoes are cooked. If you can poke a piece of potato with a spatula and it easily breaks in two, your potatoes are done. Remove from the pan with a slotted spoon or spatula. Some cooks like to place the potato and onion mixture in a colander for a few minutes to allow more oil to drain. If you do this, place a plate underneath to catch the olive oil and you can use it again.
- While the mixture is draining, crack the eggs into a large mixing bowl and beat by hand with a whisk or fork. Pour in the potato onion mixture. Mix together with a large spoon.
- Pour 1-2 Tbsp of olive oil into a small, non-stick frying pan (aprox. 9-10") and heat on medium heat. Be careful not to get the pan too hot because the oil will burn - or the tortilla will! When hot, stir the potato onion mixture once more and "pour" into the pan and spread out evenly. Allow the egg to cook around the edges. Then you can carefully lift up one side of the omelet to check if the egg has slightly "browned." The inside of the mixture should not be completely cooked and the egg will still be runny.
- When the mixture has browned on the bottom, you are ready to turn it over to cook the other side. Carefully take the frying pan to a sink. Place a large dinner plate (12") upside down over the frying pan. With one hand on the frying pan handle and the other on top of the plate to hold it steady, quickly turn the frying pan over and the omelet will "fall" onto the plate. Place the frying pan back on the range and put just enough oil to cover the bottom and sides of the pan - approximately 1.5 teaspoons Let the pan warm for 30 seconds or so. Now slide the omelet (which is probably still a bit runny), into the frying pan, using a spatula to catch any egg mixture that runs out. Use the spatula to shape the sides of the omelet. Let the omelet cook for 3-4 minutes. Turn the heat off and let the tortilla sit in the pan for 2 minutes.
- Carefully slide the omelet onto a plate! To serve as a main course, slice it into 6-8 pieces like a pie. Serve sliced French bread on the side.
- If you are serving as an appetizer, slice a baguette into pieces about ½ inch think. Cut the tortilla into 1.5" squares and place a piece on top of each slice of bread.
- It is simply delicious served with sofrito, fried tomato sauce that is made all over Spain. Tomatoes, onions, garlic, green peppers and olive oil sautéed in a frying pan.
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