Best Spanish Tortilla Qa Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

EASY SPANISH TORTILLA ESPANOLA



Easy Spanish Tortilla Espanola image

Tortilla Espanola is a king among Spanish tapas, but can be pricey - the potatoes are usually cooked in a vat of olive oil. But we cut down on costs (and prep time) with a genius substitute: potato chips.

Provided by Food Network Kitchen

Categories     appetizer

Time 55m

Yield 6 to 12 servings

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced
1 small onion, thinly sliced
1/2 teaspoon paprika
Small pinch cayenne pepper
Kosher salt
1 tablespoon red wine vinegar
7 large eggs
5 cups plain kettle-cooked potato chips (about 6 ounces)

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat 2 tablespoons of olive oil in a 10-inch ovenproof nonstick skillet over medium-high heat. Add the garlic, onion, paprika, cayenne and 1/2 teaspoon salt and cook, stirring, until the onions are soft and just starting to turn brown, about 6 minutes. Remove from the heat and stir in the vinegar until absorbed. Transfer to a bowl and let cool.
  • Whisk together the eggs, 1/2 cup of water and 1 teaspoon of salt in a large bowl. Add the potato chips and cooled onions and stir to combine. Let sit for a few minutes.
  • Heat the remaining 1 tablespoon oil in the skillet over medium-high heat, then add the potato and egg mixture and cook, until the bottom and the sides set and are a light golden brown, about 3 minutes (use a rubber spatula to help pull and peek around the sides). Transfer to the oven and bake until set, 15 to 20 minutes. Let cool slightly in the pan, then slide out onto a cutting board and cut into 12 wedges. Serve at room temperature.

TORTILLA DE PATATAS



Tortilla de Patatas image

A Spanish omelet made from thinly sliced potatoes and onions, cooked in olive oil, and bound with a simple egg mixture. Good hot or cold as a side dish.

Provided by Heidi Jeseritz

Categories     Omelets

Time 45m

Yield 12

Number Of Ingredients 6

2 cups extra-virgin olive oil
2 pounds Yukon Gold potatoes, peeled and thinly sliced
1 medium onion, thinly sliced
2 teaspoons pink Himalayan salt, divided
6 large eggs
1 teaspoon olive oil, or more to taste

Steps:

  • Heat oil in a deep stockpot over medium-high heat until almost smoking, 2 to 4 minutes. Add potatoes and onion; they should be mostly covered with oil. Season with 1 1/2 teaspoons salt. Cook, stirring occasionally and maintaining a gentle simmer, until potatoes are just fork-tender, 8 to 12 minutes; do not overcook.
  • Drain potato-onion mixture in a colander; reserve oil for another use or discard. Allow to cool for a few minutes, then taste and season with more salt, if needed.
  • Meanwhile, crack eggs into a large bowl and season with remaining 1/2 teaspoon salt; whisk until well beaten. Add potato-onion mixture and toss to coat.
  • Heat a 10-inch nonstick skillet over high heat. Add 1 teaspoon olive oil, then pour in egg-potato mixture. Level it with a spatula and cook for 1 minute. Reduce heat to medium-low and cook for about 5 minutes. Run a rubber spatula around the outer edges 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), place a large plate over the skillet. Flip the omelet onto the plate, then slide it back into the skillet. Use the spatula to help press the edges in and under, to maintain a rounded edge. Cook over high heat for 1 minute, then reduce to low and cook until it feels set in the center and a knife inserted in the center comes out clean, 2 to 3 more minutes.

Nutrition Facts : Calories 438.7 calories, Carbohydrate 14.7 g, Cholesterol 93 mg, Fat 40.3 g, Fiber 1.4 g, Protein 4.8 g, SaturatedFat 6.1 g, Sodium 427.5 mg, Sugar 0.6 g

Related Topics