Best Modified Spanish Tortilla With Eggs Potato Zucchini And Goat Cheese Recipes

EASY SPANISH TORTILLA RECIPE

Steps:

• In a big bowl, whisk together the eggs, salt, and paprika. Set aside for now.
• Prepare a 10-inch oven-proof nonstick skillet or a well-seasoned cast iron skillet. Heat the olive oil in the skillet over medium-high heat until shimmering but not smoking.
• Add the potatoes, onions, and scallions to the oil (at first, they won't all seem to fit, but with a little stirring, they'll compress as they cook). Lower the heat immediately to medium-low and watch to control the heat and make sure it continues to gently bubble. Cook for 25 minutes, stirring occasionally, until the potatoes are very tender.
• Use a heat-safe strainer over a heat-safe bowl to drain the olive oil (reserve the oil aside for now).
• Season the potatoes well with kosher salt and add them to the egg mixture in the bowl.
• Turn the oven broiler on.
• In the skillet, heat 3 tablespoons of the reserved olive oil over medium heat. Pour in the egg and potato mixture, and gently press to even out the top. Reduce the heat to medium-low. Cook until you see the edges of the omelette begin to set and firm up then put the pan under the broiler to finish cooking. Broil for about 5 minutes, watching carefully until the eggs are cooked through and the top of the omelette browns slighlty (see notes if you prefer to finish cooking on stovetop).
• Allow the tortilla a few minutes before serving.
• To serve, invert the tortilla onto a large serving platter (you may need to loosen the edges using a spatulla). Cut into 6 slices and serve.

MODIFIED SPANISH TORTILLA WITH EGGS, POTATO, ZUCCHINI AND GOAT CHEESE

Steps:

• Use a mandoline to slice potatoes and onion, and shallot to about 1/3 inch thick. Slice zucchini on mandoline slightly thicker. No need to peel if using gold or other thin-skinned potatoes. I used half a brown onion and a giant shallot roughly equal in size. One regular brown onion should be fine but the shallot adds more depth
• Heat olive oil over medium high heat in a cast iron or nonstick pan that's oven safe, then crush the single garlic clove and add to the oil for flavor
• Test oil by putting in one slice of potato. When it bubbles, add potatoes, shallot, onion and some of the sage. Carefully stir to make sure all are coated in the oil. Continue to stir gently until potatoes are almost but not fully cooked. Don't let them brown. And they will absorb a good amount of the oil.
• Remove potatoes and drain on paper towels or the like. Salt to taste and sprinkle part of the chopped parsley. Add zucchini to the same pan in remaining oil. Sautee until crisp tender.
• Beat eggs in a bowl with paprika, salt, pepper, chopped savory, chopped sage and rest of chopped parsley, reserving some for garnish.
• Fry zucchini in same pan until crisp tender, then remove to drain. Clean pan of any crusted items from the frying. Leave 2 tablespoons of oil, and add a tablespoon of butter. All olive oil is fine and more traditonal.
• Let fried items cool somewhat, then add to beaten egg mixture along with parmesan, tossing gently with hands so the potatoes don't break up too much. Add crumbled boursain at the end so the crumbles stay somewhat distinct. Heat pan on medium and when warm gently transfer mixture in the bowl back to the pan. Smooth the top to create an even layer.
• Cook over medium low heat for 5-7 minutes. Then transfer pan to a preheated 225 degree over.
• Cook until eggs are set but not overcooked, approximately 15 minutes. Remove and let cool.
• Depending on the look you like, either slide tortilla onto platter, or put the platter over the pan and invert the tortilla. The latter is more traditional. The bottom with be a brown crust.spa

POTATO AND ZUCCHINI FRITTATA

Steps:

• Bring the potatoes with enough cold water to cover to a boil in a small saucepan. Cook, over medium-high heat, until the potatoes are tender, 6 to 8 minutes; drain and pat dry.
• Whisk together the eggs, egg whites, cilantro, salt, and hot sauce in a large bowl.
• Preheat the oven broiler to medium-high.
• Heat the oil in a medium (10-inch) ovenproof nonstick skillet over medium-high heat. Add the garlic and onion and cook, stirring occasionally, until the onion is translucent, 2 minutes. Add zucchini and cook until tender, about 6 minutes more. Add the cooked potatoes and cook, stirring occasionally, until the potatoes begin to brown slightly, about 4 minutes more.
• Evenly pour the egg mixture over the vegetable mixture. Cook, over medium heat, tilting the pan and lifting the edges with a rubber spatula to let the uncooked egg flow underneath. Sprinkle with the cheese and the bacon, if using. Broil, 5 to 7 inches from the heat, until the eggs puff and are just set and the cheese is golden brown, about 5 minutes. Remove carefully to a plate, or serve in wedges directly from the skillet.

SPANISH TORTILLA

Steps:

• Put a large non-stick frying pan on a low heat. Cook the onion slowly in the oil and butter until soft but not brown - this should take about 15 mins. Meanwhile, peel the tomatoes (if using) by scoring the skins with a cross, putting them in a bowl and pouring over just-boiled water. Drain the water after 2-3 mins and the skins will peel away easily. You can then coarsely grate them.
• Add the potatoes to the pan, then cover and cook for a further 15-20 mins, stirring occasionally to make sure they fry evenly. When the potatoes are soft and the onion is shiny, crush 2 garlic cloves and stir in, followed by the beaten eggs.
• Put the lid back on the pan and leave the tortilla to cook gently. After 20 mins, the edges and base should be golden, the top set but the middle still a little wobbly. To turn it over, slide it onto a plate and put another plate on top, turn the whole thing over and slide it back into the pan to finish cooking.
• Once cooked, transfer to a plate and serve the tortilla warm or cold, scattered with the chopped parsley. To accompany the tortilla, take slices of warmed baguette, stab all over with a fork and rub with the remaining garlic, pile on the grated tomatoes and season with sea salt and a drizzle of olive oil.