AUTHENTIC SPANISH TORTILLA RECIPE (TORTILLA ESPANOLA)
Steps:
- Cut the potatoes into small cubes.
- Heat up extra virgin olive oil in a frying pan and add the potatoes. Ensure using enough olive oil so that the potatoes are fully covered.
- When the potatoes are completely cooked, drain them in a colander using a paper towel. This way, the towel will soak most of the oil, and the leftover oil can be used later in other recipes.
- Slice the onions in vertical long slices and add them to the frying pan with a bit of olive oil.
- Sauté the onion slices over medium heat until they start to caramelize. This usually takes around 15-20 minutes depending on the flame.
- Beat the eggs in a large bowl (ensure doing this at room temperature), and add a bit of salt which will help your eggs retain most of the moisture when you're cooking them. Note: Use around 2 eggs per potato for the ideal flavor.
- Add the caramelized onions and the potatoes to the beaten eggs and mix everything. Once everything is nicely mixed, let the mixture sit for at least 15 minutes.
- Pour the tortilla mixture into the frying pan gently, and set the flame on medium-low heat. DO NOT cook your Tortilla Espanola over an extremely hot pan, as it can burn or overcook which is not something you want.
- Grab a large plate to flip the tortilla. Ensure using a plate that is larger than the pan, as it will successfully flip the tortilla without scrambling it. Put the plate on top of your pan, and flip it quickly. It may be runny, but that's how it is before the other side is cooked as well.
- Slowly slide the tortilla back into the frying pan and let the other side cook on a medium flame for an additional 6-8 minutes. If you like your tortilla fully cooked, you can let it cook a little bit more before taking it off the pan.
- Flip the tortilla again but on a clean plate this time. Let it cool down for 10 minutes before devouring, as the recipe tastes a whole lot better at room temperature.
Nutrition Facts : Calories 344 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 372 milligrams cholesterol, Fat 13 grams fat, Fiber 4 grams fiber, Protein 17 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 305 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
TORTILLA ESPAñOLA (SPANISH POTATO OMELETTE)
One of the culinary wonders of Spain- here is my recipe which may or may not be too authentic... When I was there studying abroad, my spanish host mom showed me how to make it. Unfortunately, I'm not sure where the recipe I wrote went. This is how I make it now, and it turns out pretty great every time! This is the basic recipe- to this you can add meat (like sausage) veggies (like spinach) or more spices (like oregano and basil).
Provided by Chris Beckstrom
Categories Savory Pies
Time 45m
Yield 6-8 slices
Number Of Ingredients 7
Steps:
- Add oil to a medium frying pan (the smaller the easier to flip).
- Dice the potatoes into small digit-sized pieces.
- Fry the potatoes, garlic, and onions until they are tender and translucent, respectively.
- Break the eggs into a large bowl, scramble them.
- Add the cooked potatoes/onions to the eggs.
- Mix, add your spices of choice.
- Heat the frying pan until it's super hot (with plenty of oil- probably more than you think).
- Add the potato/egg mixture into the pan in a quick motion.
- About 5 seconds later, turn down the heat to medium (you don't want it to burn, just make a nice little crust).
- Cook for 10 minutes or until you smell burning, make sure that the tortilla can move in the pan and is not stuck on the bottom
- THE FUN PART: take a plate that's wider than the pan, place it on top of the pan.
- Put one hand (with a glove) on the plate.
- Use the other hand to grab the pan and with one swift motion, flip the pan so the plate ends up on the bottom and the tortilla on the plate.
- Add more oil to the pan, put the half cooked tortilla back in- this time you'll cook the bottom.
- Cook for 3-5 more minutes.
- Cut like a pizza, serve hot, cold or room temperature (great with mayonnaise).
Nutrition Facts : Calories 162.4, Fat 3.3, SaturatedFat 1.1, Cholesterol 124, Sodium 56.4, Carbohydrate 26.3, Fiber 3.3, Sugar 1.5, Protein 7.2
TORTILLA ESPANOLA (TRADITIONAL SPANISH POTATO OMELETE).
This Spanish influenced recipe is adapted by chef Mario Batali. Tortilla Espanola is a very common, simple and delicious dish found in most areas of Spain. This version has a high ratio of potatoes to eggs (the way I like it!). You could serve this as a tapas offering, breakfast, a sidedish or a non-meat main dish. Enjoy.
Provided by LifeIsGood
Categories Breakfast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Heat 1/4 cup of the olive oil in a large cast-iron skillet.
- Add the potato and onion slices, season with salt and pepper and cook over moderate heat, stirring frequently, until the potatoes and onion are tender but not browned, about 15 minutes.
- In a large bowl, lightly beat the eggs and season with salt and pepper.
- Gently scrape the potato mixture into the large bowl containing the eggs. (Make sure not to leave any of the potato mixture in the skillet.).
- Return the empty skillet to the heat and add the remaining 2 T. olive oil.
- Add the egg mixture (with potatoes and onions), spreading it out in an even layer.
- Cover and cook over low heat until the tortilla is set on the bottom and edge , about 10 minutes.
- Set a large plate over the skillet and carefully invert the tortilla onto the plate and back to the skillet to cook the other side for a few minutes, when done, slide in to serving plate.
- Let stand for 5 minutes.
- Cut into wedges and serve warm or at room temperature.
- Note: The tortilla can stand at room temperature for 3 hours before serving.
TORTILLA ESPANOLA: SPANISH OMELETTE
Tortilla is Spain's most favorite snack. Seen and eaten in almost every tapas bar, this "Spanish Omelette" comes in many different guises; this recipe is the most traditional.
Provided by Food Network
Categories appetizer
Time 35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Crack the eggs into a bowl. Whisk with a fork and add a pinch of salt.
- Heat some oil in a frying pan (not one with a heavy base as this will prove to be a hindrance when preparing to do the flip).
- Add the potato and fry for a couple of minutes. Add the onion and mash together.
- When the potato starts to brown a little on the edges and is mashed up with the onion in a lumpy fashion then add the eggs. Make sure the potato and onions are fully submerged by the eggs. Poke the potato to allow some of the egg to seep into the mashed mixture.
- Fry this gently on a low heat. While cooking shake the pan to loosen the tortilla from the base and tidy the edges up with a wooden spoon. Do not over cook. The middle is meant to remain runny and gooey.
- The egg will start setting, as this happens place a plate over the pan, a large enough plate to cover the pan substantially, and with a quick co-ordinated movement of both wrists ?flip? the tortilla over onto the plate and slide back into the pan to cook the underside.
- Keep shaking the pan lightly so the tortilla does not stick to the bottom.
- Once it feels firm on the edges and soft in the middle (after about 1 minute) then slide the tortilla back onto the plate. For the brave heart you can do the flip again if you wish.
- Let the tortilla rest for about 5 to 10 minutes before serving. Cut into cake slices or cubes. Garnish with green olives.
TORTILLA ESPANOLA (SPANISH OMELET)
Provided by Food Network
Time 45m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat some oil, enough to cover the potatoes, in a large saute pan over medium-low heat. Add the potatoes and cook, covered, until the potatoes are soft but not crispy, about 10 minutes.
- While the potatoes are cooking, heat 1/4 cup olive oil in a second saute pan over medium heat. Add the onions and cook until soft and translucent, without any color, 5 to 7 minutes.
- Once the potatoes and onions are soft, strain into a large bowl and drain off as much oil as possible. Set the oil aside for use in another dish.
- In another large bowl, crack the eggs and whisk well. Stir in the potato and onion mixture and season with salt.
- Heat 2 tablespoons olive oil in a nonstick fry pan over medium heat. When the oil is hot, add the potato and egg mixture, reduce the heat to medium-low, and cook until the eggs are set and the bottom is golden (use a spatula to peak underneath), 7 to 10 minutes.
- Place a plate over the top of the fry pan large enough to cover the surface and carefully flip over the tortilla. Return the pan to the heat, add a little more oil if necessary, slide the tortilla back into the pan with the golden side facing up, and cook until the opposite side becomes golden, about 5 minutes. Flip back onto the plate, slice, and serve.
SPANISH OMELETTE (TORTILLA ESPAñOLA)
Five humble ingredients express rich flavors in this classic Spanish dish. Onions not only caramelize in olive oil, but infuse it, creating a savory base for cooking potatoes and eggs. Slice it pizza-style for a shareable breakfast or tapa.
Provided by Paul Berglund
Categories main-dish
Time 20m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F. Using a knife, peel the onion (discard onion skin in a bowl for easy clean-up), then remove both ends and cut in a medium dice. Heat a non-stick, oven-proof skillet over medium heat. Add olive oil followed by chopped onions and 1 teaspoon salt. Stir and cook until the onions are soft and lightly caramelized, about 10 minutes. Stir the onions occasionally as they cook.
- Slice the potato (leave peel on), then dice the same size as the onions (cut away and discard any blemishes on the potato). Set aside. Crack eggs into a bowl, whisk and set aside. When onions are lightly caramelized, remove from heat. Place a strainer over a bowl and strain the onions from the oil, reserving oil. Set onions aside. Place oil back into the pan, turn heat to high until oil is slightly smoking, 2-3 minutes (hot oil will keep the potatoes from sticking). Add potatoes and 1 teaspoon salt. Stir and cook until potatoes are soft and golden brown, 7-8 minutes (test for doneness by tasting one!).
- Strain potatoes from the oil, reserving oil. Add potatoes to the onions and keep the skillet warm over low heat (It's important to have no trace of onions or potatoes in the skillet or the omelette will stick). Stir beaten eggs into the potato onion mixture. Turn heat to high, add about 1 tablespoon of the oil back to the pan. When the oil begins to smoke, add egg mixture. Using a rubber spatula gently move the eggs around in the pan to distribute the heat. Turn heat to low and let the omelette set around the edges, 1-2 minutes. Transfer omelette to the oven. It will bake a total of 4-5 minutes. First, to set the eggs, 2- 2 ½ minutes.
- When the omelette is set all over, remove from the oven to flip and cook on the other side. Shake slightly to make sure it isn't sticking to the sides. Using a rubber spatula, gently remove the omelette from the skillet onto a plate. Cover with the other plate and flip over. Using a rubber spatula, gently place back into the pan, bottom-side up and back into the oven, about 2 more minutes.
- Remove omelette from oven. Using a rubber spatula, slide onto a plate. Serve.
SPANISH POTATO OMELET (TORTILLA A LA ESPANOLA)
Make and share this Spanish Potato Omelet (Tortilla a la Espanola) recipe from Food.com.
Provided by kenk1492
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat the oil in a 8-9 inch skillet. Add the slices of potato one at a time to avoid sticking together.
- Alternate layers of potatoes with layers of onions.
- Cook slowly over medium heat, turning the potatoes until tender, not brown.
- Drain potatoes in a colander, save oil.
- Make sure skillet is very clean for later use. In a bowl, beat eggs with a fork until slightly foamy.
- Salt to taste. Add the potatoes, press down to cover potatoes completely with egg. Return to skillet, heat 2 tablespoons of saved oil until smoking point. Add the mixture, spread it out. Rapidly, lower the temperature to medium-high.
- Shake the pan often to avoid sticking.
- When the bottom is brown, cover the skillet with a plate, turn skillet up-side down, remove tortilla, slide off plate with uncooked side down into skillet and cook the other side, Turn several times until cooked
More about "tortilla espanola traditional spanish potato omelete recipes"
SPANISH OMELET | TORTILLA ESPANOLA RECIPE | THE SPANISH …
From thespanishcuisine.com
EASY SPANISH TORTILLA RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
BEST SPANISH TORTILLA RECIPE (TORTILLA DE PATATAS)
From spanishsabores.com
BEST POTATO CHIP TORTILLA RECIPE - HOW TO MAKE POTATO …
From food52.com
EASY NO-FLIP SPANISH TORTILLA (TORTILLA ESPANOLA) POTATO …
From melaniecooks.com
THE AUTHENTIC SPANISH TORTILLA DE PATATAS POTATO OMELETTE
From spainonafork.com
THE AUTHENTIC TORTILLA ESPAñOLA | SPANISH POTATO & ONION …
From spainonafork.com
4.6/5 (8)Servings 4Cuisine SpanishCategory Appetizer, Breakfast, Main Course
- Roughly dice 1 large onion and add to the pan with the olive oil, mix so all the onions are coated in the olive oil and let the onions poach in the olive oil
- Meanwhile, peel & wash 3 medium sized potatoes, then cut each one into 4 evenly sized quarters, cut each quarter down the middle and then cut into 1/4 inch (.625 cm) thick pieces
- After cooking the onions for 5 to 6 minutes and they are translucent, add in the chopped potatoes, mix together so all the potatoes are coated in the olive oil, mix every 2 to 3 minutes so everything is evenly cooked
SPANISH_OMELETTE_RECIPE_|_SPANISH_OMELET_|_TORTILLA_DE_PATATAS_ESPAñOLA ...
From dailymotion.com
WHAT SIZE PAN FOR SPANISH TORTILLAS? - LIQUID IMAGE
From liquidimageco.com
SPANISH OMELETTE RECIPE, TORTILLA DE PATATAS , QUICK AND EASY …
From youtube.com
SPANISH TORTILLA RECIPE | JAMIE OLIVER EGG RECIPES
From jamieoliver.com
TORTILLA ESPAñOLA - POTATO OMELET - RECIPES | GOYA FOODS
From goya.com
SPANISH OMELETTE RECIPE (POTATO TORTILLA) - COOKING THE GLOBE
From cookingtheglobe.com
EASY SPANISH OMELETTE (TORTILLA ESPANOLA) - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
THE AUTHENTIC TORTILLA ESPAñOLA | SPANISH POTATO & ONION …
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love