POTATO AND ONION TORTILLA
I found this recipe in my cookbook called "Four Ingredient Cooking", by Joanna Farrow, it is described as best-known Spanish tortilla. You can add red/yellow peppers, cooked peas, corn, grated Cheddar or Swiss cheese into the mixture in step 2, if you like, and season to taste with salt, pepper and any herbs.
Provided by diner524
Categories Breakfast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Thinly slice the potatoes.
- Heat 5 tablespoons of the oil in a skillet and cook the potatoes and onions, turning frequently, for 10 minutes more, until the vegetables are tender.
- Meanwhile, beat the eggs in a large bowl with a little seasoning.
- Tip the potatoes and onions into the eggs and mix gently. Let stand for 10 minutes.
- Wipe out the pan skillet with paper towels and heat the remaining oil in it.
- Pour the egg mixture into the skillet and spread it out in an even layer. Cover and cook over very gentle heat for 20 minutes, until the eggs are just set.
- Serve cut into wedges.
Nutrition Facts : Calories 481.3, Fat 34.6, SaturatedFat 6.1, Cholesterol 317.2, Sodium 115.7, Carbohydrate 30.9, Fiber 3.9, Sugar 4, Protein 12.8
SPANISH TORTILLA WITH VIDALIA ONIONS & HAM
I've learned how to make this simple but yet very tasty recipe from my Spanish Father. It may be eaten at anytime of the day. Note: The smaller the pot the better one can flip over. I've also made a few changes to make it easier and less time consuming for the working parents.
Provided by Cookin for 3
Categories Breakfast
Time 46m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Make sure cooking oil is hot enough before you toss the frozen diced hash brown potatoes (Med-High). Remove from pan and set aside on paper towels once they are light brown in color as it needs to drain thoroughly.
- In the meantime, that the hash brown are cooking begin to cut the onions either in slices or cubed and place them in a microwaveable dish with the butter and cook for 6-7 mins or until the onions are a translucent color. Please add by minute increments if necessary, for the onions.
- In a nice size bowl, beat the eggs, milk and salt.
- Spray the pan (I use a 3qt size).
- Place all the ingredients together plus the ham.
- Cook on Low-Medium and cover until the egg have thicken and same can be flipped over to a plate and back to the pot for the other side to cook and get a nice golden color.
- Add a sprig of Parsley or Cilantro for presentation/decoration.
Nutrition Facts : Calories 216.5, Fat 10.9, SaturatedFat 4.8, Cholesterol 233.4, Sodium 381.2, Carbohydrate 17, Fiber 1.4, Sugar 1.5, Protein 12.8
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