Best Potato And Onion Tortilla Recipes

POTATO AND ONION TORTILLA WITH SPICY PICKLED CARROTS AND GRAPES

Steps:

• Bring the vinegar and water to a boil, n a large saucepot over medium-high heat. Add the carrots, garlic, onion, bay leaf, peppercorns, and salt. Reduce the heat to medium and cook for 5 minutes. Add jalapenos and grapes, then reduce the heat to low and simmer for another 5 minutes. Remove from the heat, cover and refrigerate overnight in the pickling liquid.
• To cook tortilla, preheat the oven to 350 degrees F and heat the oil in a large cast iron skillet over medium-high heat. Add the potatoes and onions and cook, stirring occasionally, until golden brown. Whisk together eggs and milk in a medium bowl and season with salt and pepper, to taste. Pour the egg mixture over browned potatoes and onions. Reduce the heat to medium and cook until tortilla is set around edges, about 3 minutes. Put the skillet in the oven and bake until the tortilla is cooked through and firm to the touch, about 5 minutes. Slice and serve with the pickled grapes and carrots.

POTATO AND ONION TORTILLA

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.

POTATO AND ONION TORTILLA

Steps:

• Place potatoes in large skillet. Add just enough vegetable oil to cover. Heat oil over medium heat until warm. Cover skillet and reduce heat to medium-low; cook until potatoes are half cooked (oil will bubble gently), about 20 minutes. Add onions and garlic; press to cover with oil. Cover; cook until potatoes are tender, about 18 minutes longer. Transfer to colander set over bowl. Let stand until most of oil drains off and mixture is cool; reserve drained oil. Preheat oven to 350F. Place egg whites in blender; blend until very foamy, about 1 minute. Add egg yolks and blend 5 seconds. Pour egg mixture into large bowl. Add cooled potato mixture, salt, and pepper. Stir gently to blend. Heat large ovenproof skillet (about 12 inches in diameter) over high heat 3 minutes. Add 2 1/2 tablespoons reserved oil; swirl to coat pan and heat 1 minute longer. Add egg mixture; spread to even thickness. Cook until bottom and sides of tortilla are very brown, about 8 minutes. Transfer skillet to oven and bake until tortilla is set in center, about 30 minutes. Run spatula around sides of tortilla to loosen. Turn tortilla out onto platter. Cut into wedges and serve warm or at room temperature.