TORTILLA DE PATATAS
Tortilla de Patatas (also known as Spanish Omelette or tortilla de papas) is an easy Spanish recipe made with potatoes, onion, eggs, salt, and oil.
Provided by Lauren Allen
Categories Main Course Side Dish
Time 40m
Number Of Ingredients 5
Steps:
- Add olive oil to a large skillet over medium heat.
- Add potato and onion; they should be mostly covered with olive oil (add a little more oil if needed). Season with 1 1/2 teaspoon sea salt. Cook on medium-high heat, maintaining a gentle boil, for 8-12 minutes, turning occasionally, until potatoes are just fork tender. Don't overcook.
- Drain potatoes in a colander, reserving oil. Taste and season with more salt, if needed. Allow to cool for a few minutes.
- Meanwhile crack eggs into a bowl and season with about ½ tsp salt. Beat eggs together. Add potato and onion and toss to coat.
- Add a little bit of oil to the bottom of a 10-inch non-stick skillet over high heat. Once hot, pour potato mixture into it and cook on high heat for 1 minute. Reduce heat to medium-low and cook for about 5 minutes.
- Run a rubber spatula along the outer edges of the tortilla to make sure it's not sticking and to help it form its shape.
- Once it starts to firm up around the edges and in the center (although it will still be a little runny on toplace a large plate (larger than the size of the paover the pan and flip the omelette onto the plate.
- At this point, the cooked side of the tortilla de patatas should be facing up.
- Now gently slide the omelette back into the pan. Aim the back of the omelette to slide into the back of the skillet and use the spatula to help slide the rest of it off the plate and into the pan. Then use the spatula again to press the sides of the omelette in and under, to keep that rounded edge.
- Cook on high heat for 1 minute, and low heat for 2-3 more minutes or until done. It's done when it feels set in the center and a knife or toothpick inserted into the center comes out clean.
- Flip the finished tortilla de patata back onto a plate, and serve. Serve warm or at room temperature.
Nutrition Facts : Calories 199 kcal, Carbohydrate 13 g, Protein 8 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 164 mg, Sodium 847 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
TORTILLA DE PATATAS RECIPE
Potatoes are one of the ingredients most loved by all people, it doesn't matter if they are great cooks or not, you can't go wrong if you use potatoes. Andalusians understand that very well since every recipe with potatoes they make is a success. One of them is the Spanish omelette, which has been the protagonist of Spanish cuisine for years.
Provided by Paulina
Categories Breakfast Recipes
Time 35m
Number Of Ingredients 6
Steps:
- Peel and cut the onion. The size depends on how you like it, I recommend making julienne cuts. Put it in a pan with olive oil and cook for 5 minutes or until golden brown (do not let it caramelize).
- In the meantime wash and peel the potatoes. Cut them into irregular cubes although you can also cut them in the way that seems most comfortable (slices, stick, etc.)
- In another pan, put enough oil to cover the potatoes and fry them. This will help you cook evenly and not be hard when you want to make the tortilla. Fry until soft but without getting toasted on the outside.
- When the onions are ready, take them to a bowl. When the potatoes are ready, pat them dry with absorbent paper to remove the excess oil and take it to the same bowl with the onions.
- In another bowl, beat the eggs with the salt and pepper, just enough so that they become a homogeneous mixture.
- Now take a pan (about 24 cm in diameter) and heat a little oil (a couple of tablespoons is enough). Put the potatoes and onions, spread them well and add the egg mixture.
- Cook for a few minutes over medium heat until the egg is cooked. Halfway through make sure to flip the tortilla, something you can do with the help of a plate, to make sure everything cooks evenly and nothing burns.
- Once everything is cooked and has a golden color, you can serve it warm.
Nutrition Facts : Calories 226 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 164 milligrams cholesterol, Fat 14 grams fat, Fiber 2 grams fiber, Protein 8 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 847 milligrams sodium, Sugar 1 grams sugar
TORTILLA DE PATATA (SPANISH POTATO OMELET)
There are so many versions of this emblematic tapa that can be found all over Spain. I know, because I eat my own weight in them, wherever I go! Every region and household have their own special way of preparing this dish and it can get quite controversial as to which is the true, authentic Tortilla de Patata in Spain. This is my favorite make-at-home version adapted from many different recipes over the years. Some recipes don't call for onions but I love the sweetness and depth of flavor that caramelized onions give to the dish. It's a stunning but simple combination of flavors and textures. If you have any left over, this tortilla is also fantastic sliced into thin slices and stuffed into a fresh baguette with aioli, a homemade garlic mayonnaise , and some mild, small green peppers, either fried in olive oil, or roasted and peeled and sprinkled with some fine flaked sea salt.
Provided by Food Network
Time 1h5m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat the olive oil to medium-high heat in a 12-inch cast-iron or nonstick skillet. Add the onions and saute until translucent, about 5 minutes. Add the potato slices, season with salt and cook over low and slow heat until the potatoes are softened and lightly golden brown around the edges, 30 to 40 minutes, gently shaking the pan from time to time to prevent the potato slices from sticking. When the potatoes are ready, reserve 2 tablespoons of the olive oil from the skillet (now infused with the flavor of those onions and potatoes) and drain the potatoes in a colander or on a paper towel.
- Beat the eggs with a generous pinch of salt in a large bowl for about 1 minute. Add the drained caramelized potatoes and onions and stir with a fork to lightly break up the potatoes (this will give the finished Tortilla de Patata a wonderful light fluffy texture). Heat 1 to 2 tablespoons of the reserved olive oil in the same skillet until very hot. Pour in the egg and potato mixture and cook on one side, gently shaking the pan occasionally, until the underside is set and very lightly browned, about 5 minutes. Using a plate to cover the pan, carefully invert the omelet onto the plate and then gently slide the omelet back into the pan to cook on the other side until just set and light golden brown, about 5 minutes more. Do not overcook. This Tortilla de Patata is best when barely runny in the very center. Serve immediately with some slices of fresh baguette, or make ahead to serve later in the day at room temperature. Enjoy!
TORTILLA DE PATATA
Provided by Food Network
Yield 6 to 10 servings
Number Of Ingredients 6
Steps:
- Halve the potatoes lengthwise and, with a sharp knife or, preferably, a mandoline, slice them crosswise about 1/16 inch thick. Toss the potatoes with 1/2 teaspoon of the salt and half of the pepper. In 9 inch castiron skillet, heat 1/4 cup of the olive oil over medium heat. Add the potatoes and cook, tossing occasionally with a spatula, until golden and crisp. Try to avoid clumping but, if they stick together a bit don't worry. Set the pan aside.
- Heat 2 tablespoons of the olive oil in another skillet over medium low heat and saute the onions, stirring occasionally, for about 20 minutes, or until very soft and slightly golden.
- Preheat the oven to 350 degrees. In a large bowl, beat the eggs together and stir in the remaining 1/4 teaspoon each of salt and pepper, and the onions. Remove the potatoes from the pan with a slotted spoon and let them drain for a moment in a colander. Wipe the potato cooking pan with a paper towel, then add the remaining 2 tablespoons oil to the skillet. Heat the skillet over low heat, stir the potatoes into the egg mixture, and immediately pour it into the hot skillet. Cook for about 8 minutes, or until the bottom of the cake is slightly golden. Place a large plate upside down on top of the skillet, invert it, and turn the cake onto the plate. Slide the cake back into the pan. Finish cooking in the oven for 4 to 5 more minutes, or until the eggs are set. Cool in the pan for 5 minutes, then cut into wedges or squares, depending on the number of people you want to serve. Serve warm or at room.
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
TORTILLA DE PATATAS FOR 2
When it gets close to grocery shopping day and the larder is almost empty, you can come up with some good meals with limited ingredients. Use the best quality olive oil for this. Perfect for a light dinner entree. Serve with French baguette or rolls and a crisp salad; fresh fruit on the side. I also like serving this with Recipe #78791 if I don't feel like throwing a salad together.
Provided by COOKGIRl
Categories Lunch/Snacks
Time 26m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat up the olive oil in a large skillet on medium-low heat.
- Add the potatoes in a single layer (as best you can) and lightly fry until softened but not crispy browned, about 10 minutes. A little bit of browning is okay.
- In the meantime whisk together the eggs, and a dash of salt and pepper.
- Add the onion, garlic and eggs to the skillet, tilt pan to distribute eggs and reduce temperature to low.
- Let eggs cook until set-softened but not dried out, about 5-7 minutes. The eggs should be {slightly} runny on top.
- Remove from heat and season with salt and pepper.
- Garnish with the parsley, a sprinkle of smoked paprika and lemon wedges.
- Can be served warm or at room temperature.
Nutrition Facts : Calories 287, Fat 14.1, SaturatedFat 3.3, Cholesterol 279, Sodium 114.8, Carbohydrate 28.4, Fiber 2.9, Sugar 2.4, Protein 12.2
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