Tortilla De Patatas Potato Omelette Recipes

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TORTILLA DE PATATAS



Tortilla de Patatas image

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

2 ½ cups extra virgin olive oil
3 medium Yukon Gold Potatoes (, (about 2 lbs), peeled and thinly sliced (about 1/4 inch thick))
1 yellow or white onion
6 eggs (, beaten)
2 teaspoons crushed sea salt (, divided)

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 PATATA (SPANISH POTATO OMELET)



Tortilla de Patata (Spanish Potato Omelet) image

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

1 1/2 cups extra-virgin olive oil (preferably Spanish, Arbequina olive oil variety)
1 large onion, chopped
1 3/4 pounds potatoes, halved lengthwise and very thinly sliced
Salt
8 eggs
Baguette slices, for serving

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!

SPANISH POTATO OMELET (TORTILLA DE PATATAS)



Spanish Potato Omelet (Tortilla De Patatas) image

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

6 slices bacon, cut into 1 inch peaces
1 medium onion, diced
1 medium potato, cut into 1/2 inch pieces
6 eggs
3/4 teaspoon salt
1/3 teaspoon pepper
parsley

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

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  • Pour the olive oil into a deep frying pan and add the thinly sliced onion. Place over a high heat so you are cooking the onion from cold. Once the onion starts to sizzle (this should take about 5 minutes), add the sliced potatoes.
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