Baked Tortilla Espanola Recipes

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

OVEN-BAKED TORTILLA ESPAñOLA



Oven-Baked Tortilla Española image

Oven-Baked Tortilla Espanola is a traditional Spainsh tapas dish meaning "potato omelet".

Provided by Nikki Gladd

Categories     Appetizer

Time 2h15m

Number Of Ingredients 11

4 large red-skinned potatoes or Yukon gold potatoes (diced)
4 Tbsp olive oil
2 garlic cloves (minced)
4 scallions (white and green parts finely chopped)
1 medium green bell pepper (seeded and finely diced)
1 medium red bell pepper (seeded and finely diced)
5 large eggs
1/2 cup sour cream
1 cup grated Parmigiano-Reggiano or Spanish Rocal cheese
3 Tbsp snipped fresh chives (or about 1 tsp dried chives if you can't find the fresh)
Kosher salt and fresh black pepper (to taste)

Steps:

  • Preheat oven to 375˚F.
  • Place diced potatoes in a sauce pan and cover with cold water. Bring to a boil, then reduce heat to low and cook for 5-7 minutes, until the potatoes are tender. Drain and set aside to slightly cool.
  • Spray a casserole dish (approximately 7x10 inch) with cooking spray; set aside.
  • Place the 4 Tbsp olive oil, garlic, scallions and bell peppers in a skillet and cook over medium heat, stirring, for 5-6 minutes, or until the onions are softened but not browned. Let cool a bit, then stir in the cooked potato.
  • In a large bowl, beat the eggs, sour cream, cheese and chives together. Stir in the vegetable-potato mixture, and season to taste with salt and pepper.
  • Pour the mixture into the baking dish and smooth the top. Bake for 40 minutes, or until golden brown, puffed, and set in the center. Remove from the oven and let cool and set. Run a spatula around the edge, then invert onto a cutting board, browned-side up. If the surface looks a little runny, place it under the broiler to dry out. (I didn't need to do this.)
  • Let cool completely. Neaten the edges, if necessary, then cut into one-inch squares. Serve on a platter with wooden toothpicks.

Nutrition Facts : Carbohydrate 9 g, Protein 5 g, Fat 8 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 59 mg, Sodium 129 mg, Fiber 1 g, Sugar 1 g, Calories 127 kcal, UnsaturatedFat 5 g, ServingSize 1 serving

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.

AUTHENTIC SPANISH TORTILLA RECIPE (TORTILLA ESPANOLA)



Authentic Spanish Tortilla Recipe (Tortilla Espanola) image

Provided by Tim Kroeger

Categories     Spanish Tapas

Time 1h10m

Number Of Ingredients 5

4 potatoes
8 eggs
1 onion
Extra virgin olive oil
Salt

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

BAKED TORTILLA ESPANOLA



Baked Tortilla Espanola image

This baked version of tortilla espanola is like a potato-and-onion fritatta. Often sliced and served as an appetizer, it maintains its Spanish accent with a pinch of saffron.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 35m

Number Of Ingredients 9

1/2 cup extra-virgin olive oil
4 strands saffron
2 large baking potatoes, peeled and thinly sliced crosswise
1 medium red onion, thinly sliced (1 cup)
5 garlic cloves, finely chopped (1/4 cup)
Coarse salt and freshly ground pepper
5 large eggs
1/2 cup coarsely chopped fresh flat-leaf parsley
1 tablespoon fresh thyme

Steps:

  • Preheat oven to 400 degrees. Heat oil and saffron in an 8-inch skillet over medium heat. Add potatoes, onion, and garlic, and stir well. Gently press into an even layer with a spatula. Reduce heat to medium-low, cover, and cook for 10 minutes. Stir, season with salt and pepper, and press again. Cover, and cook for 10 minutes. Drain in a colander, reserving oil.
  • Whisk together eggs, parsley, and thyme. Season with salt and pepper. Stir in potato mixture. Heat 2 tablespoons reserved oil in the skillet over medium heat. Pour in egg mixture, and gently press into an even layer. Reduce heat to medium-low. Cook, uncovered, for 2 minutes.
  • Bake until set, about 5 minutes. Invert, or serve from pan.

TORTILLA ESPANOLA



Tortilla Espanola image

Provided by Food Network

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 11

3 tablespoons, plus 1 teaspoon olive oil
1 Spanish onion, julienne
6 garlic cloves, sliced thin
12 eggs, beaten in a large bowl
2 baking potatoes, like russets, peeled, sliced in 1/4 inch thick rounds
Salt and freshly ground black pepper, to taste
6 artichokes, boiled, cleaned (hearts only in quarters)
1 tablespoon chopped thyme, plus more for garnish
1 tablespoon chopped marjoram, plus more for garnish
1 lemon, zested
1 cup grated cheese (Parmesan or Jack)

Steps:

  • Heat oven to 325 degrees F.
  • In a large oven-proof saute pan on medium high, add 1-tablespoon olive oil. Saute the onion and garlic until golden and add directly to the beaten eggs in the bowl.
  • In the same pan, still on medium high heat, add 1-tablespoon olive oil, add potatoes, and saute until golden. Season with salt and pepper, add directly to the egg and onion mixture.
  • In the same pan heat 1-tablespoon olive oil, add artichokes, toss in the pan until golden, and add to egg-onion-potato mixture. Sprinkle the herbs, lemon zest, salt, and pepper on top of the egg mixture.
  • In the same pan, heat 1-teaspoon oil on low heat. Add 1/2 of egg mixture. Top with 1/2 of grated cheese. Add the rest of the egg mixture and the rest of the cheese. Cook until just set, and place gently in the oven until cooked through, about 25 minutes.
  • Allow to stand at room temperature about 10 minutes. Place a large plate over the pan, flip the omelet onto the plate, and serve, garnished with the fresh herbs.

TORTILLA ESPANOLA



Tortilla Espanola image

Tortilla Espanola is a dish I make all the time at home. My boyfriend's family are Spanish, and he just loves this authentic dish. It's easy to prepare and always a crowd pleaser. Traditionally this dish only uses only onions, potatoes and egg; however I like to add a little green, either parsley or chives depending on your taste. They're both wonderful.

Provided by Jaime The Tomato Snob

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 50m

Yield 4

Number Of Ingredients 9

1 tablespoon olive oil, or more if needed
2 large potatoes, peeled and thinly sliced
salt and pepper to taste
¼ teaspoon smoked paprika, or to taste
1 sweet Spanish onion, thinly sliced
6 eggs
1 teaspoon olive oil
1 bunch fresh parsley, coarsely chopped
1 tablespoon olive oil

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • In an ovenproof skillet over medium heat, heat 1 tablespoon of olive oil until it shimmers, and place the potatoes into the hot oil. Season with salt and pepper, and sprinkle with smoked paprika. Pan fry the potatoes, stirring and tossing occasionally, until they are beginning to soften, about 8 minutes. Stir in the onion, and cook, stirring occasionally, until the potatoes and onion are slightly browned and the onion is translucent, about 10 more minutes. Take the skillet off the heat, and allow to cool for about 5 minutes.
  • Beat the eggs with 1 teaspoon of olive oil in a large bowl. Stir in the parsley, add the potato-onion mixture, and lightly combine.
  • Heat 1 tablespoon of olive oil in the skillet over medium heat until it shimmers, then gently spoon the egg-potato mixture into the hot skillet. Reduce heat to medium-low, and shake the skillet a few times to help release the omelet from the bottom of the skillet.
  • Slide the skillet into the preheated oven, and bake until the omelet is puffed and the top is golden brown, about 5 minutes. A toothpick inserted into the center of the omelet should come out clean. Cut the omelet into pie-shaped pieces, and serve hot.

Nutrition Facts : Calories 340.3 calories, Carbohydrate 37.3 g, Cholesterol 279 mg, Fat 15.7 g, Fiber 5.2 g, Protein 14 g, SaturatedFat 3.5 g, Sodium 126.2 mg, Sugar 3.7 g

TORTILLA ESPANOLA



Tortilla Espanola image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 4

2 yellow onions, sliced
6 potatoes, cut with crinkle cutter
10 eggs
Salt and pepper

Steps:

  • Preheat oven to 325 degrees F. Saute yellow onions in olive oil. Fry potatoes until light brown. Combine all ingredients in bowl and season well. Cook in saute pan until eggs are half cooked. Level out top of eggs and bake for 15 minutes.

BAKED TORTILLA ESPANOLA



Baked Tortilla Espanola image

This is a recipe that I found in a magazine and thought that I'd share it with everyone. I haven't had a chance to try it yet, but intend to do so soon!!

Provided by Chef mariajane

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup extra virgin olive oil
4 saffron strands
2 large baking potatoes, peeled and thinly sliced, crosswise
1 medium onion, thinly sliced (1 cup)
5 garlic cloves, finely chopped
coarse salt & freshly ground black pepper
5 large eggs
1/2 cup flat leaf parsley, coarsely chopped
1 tablespoon fresh thyme

Steps:

  • Preheat oven to 400°F heat oil and saffron in an 8-inch skillet over medium heat. Add potatoes, onions and garlic, and stir well. Gently press into an even layer with a spatula. Reduce heat to medium-low, cover, and cook for 10 minutes. Stir, season with salt and pepper, and press again. Cover, and cook for 10 minutes. Drain in a colander, reserving oil.
  • Whisk together eggs, parsley, and thyme. Season with salt and pepper. Stir in potato mixture. Heat 2 tablespoons reserved oil in the skillet over medium heat. pour in egg mixture, and gently press into an even layer. Reduce heat to medum-low. Cook uncovered, for 2 minutes.
  • Bake and set, about 5 minutes. Invert or serve from pan.

Nutrition Facts : Calories 413, Fat 33.1, SaturatedFat 5.7, Cholesterol 232.5, Sodium 98.3, Carbohydrate 19.9, Fiber 2.2, Sugar 2.1, Protein 10.1

OVEN BAKED SPANISH TORTILLA



Oven Baked Spanish Tortilla image

In this recipe the potatoes are cooked on the stove top and then added to the egg mixture which is then baked until set. It should rest 15 minutes after baking before serving. For planning purposes, the recipe should be started about 1 hour and 20 or 30 minutes before serving.

Provided by PanNan

Categories     Breakfast

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 10

3 tablespoons olive oil
3 medium potatoes, peeled, halved and sliced into thin slices (Yukon Gold is best, they are the least starchy and best suited for this)
1 yellow onion, halved and sliced really thin
3 garlic cloves, crushed
sea salt
fresh coarse ground black pepper
5 large eggs
4 green onions, both green and white parts, thinly sliced
1/2 bell pepper, finely diced
2 tablespoons freshly grated parmesan cheese (or to taste)

Steps:

  • 1. Preheat oven to 375 degrees.
  • 2. Line a 9-inch cake pan with aluminum foil and brush with olive oil on bottom and sides.
  • 3. Toss the potatoes, onion, garlic, green onions, bell pepper, 1/2 tsp of salt, and 1/4 tsp of pepper together with olive oil (just enough to coat them) in a large bowl, until the potatoes are thoroughly coated with oil and the potato slices separate.
  • 4. In a large, DEEP, 10-inch skillet, heat about 2 Tbsp of olive oil over high heat until hot.
  • 5. Reduce heat to medium and add potato mixture to skillet. Set the bowl aside for the moment, but no need to wash, we'll use it again.
  • 6. Cover potato mixture and cook, stirring every few minutes until potatoes are tender. About 25 minutes.
  • 7. While the potatoes are cooking, whisk the eggs and about 1/2 tsp of salt in the reserved bowl.
  • 8. Fold the potato mixture into the egg mixture, scraping the skillet.
  • 9. Mix grated Parmesan cheese into the potato/egg mixture.
  • 10. Pour the potato/egg mixture into the prepared foil-lined pan.
  • 11. Cook, uncovered for about 20-25 minutes or until golden brown and set.
  • 12. Slide onto a plate and allow to cool for about 15 minutes before cutting. Serve warm or at room temperature, sliced into wedges.

Nutrition Facts : Calories 223.2, Fat 11.3, SaturatedFat 2.6, Cholesterol 156.5, Sodium 94.1, Carbohydrate 22.4, Fiber 3.1, Sugar 2.3, Protein 8.6

TORTILLA ESPANOLA (SPANISH TORTILLA)



Tortilla Espanola (Spanish Tortilla) image

Unlike most omelets, a Spanish tortilla is served at room temperature. It is the classic tapa, prepared all over Spain.

Provided by sjmoraes

Categories     Appetizers and Snacks     Tapas

Time 2h20m

Yield 6

Number Of Ingredients 9

½ cup olive oil
2 pounds baking potatoes, peeled and cut into 1/4-inch slices
salt and pepper to taste
2 tablespoons olive oil
2 onions, sliced into rings
6 eggs
1 roasted red pepper, drained and cut into strips
3 ounces Spanish serrano ham, chopped
2 tablespoons chopped fresh Italian parsley

Steps:

  • Heat 1/2 cup olive oil in a large skillet over medium-low heat. Add half of the potato slices, and cook, stirring occasionally, until just tender, 15 to 20 minutes. When done, remove potatoes to a large bowl, leaving oil in the skillet. Cook the remaining potatoes in the oil until tender, then add to the bowl, leaving oil in the skillet. Gently toss potatoes with salt and pepper to taste.
  • Meanwhile, heat 2 tablespoons olive oil in a skillet over medium heat. Stir in onion rings, and gently cook until soft and golden brown, about 15 minutes. Spoon onions onto a plate, and allow to cool while the potatoes finish cooking.
  • Whisk eggs in a large bowl until smooth. Stir in cooled onions, roasted peppers, and serrano ham. Gently fold in cooked potatoes.
  • Heat the skillet with the reserved oil over low heat. Pour in the egg mixture, and gently cook until the sides have started to set and the bottom has turned golden brown, 8 to 10 minutes. Loosen the tortilla with a spatula if needed, then carefully slide onto a large plate. Turn the skillet upside down and place onto the uncooked side of the tortilla. Turn the skillet right-side-up, and remove the plate. Return the skillet to the stove, and continue cooking until the tortilla has set in the center, about 4 minutes.
  • Slide the tortilla onto a serving plate and allow to cool to room temperature. Cut into six wedges and sprinkle with parsley to serve.

Nutrition Facts : Calories 476.6 calories, Carbohydrate 35.8 g, Cholesterol 198.5 mg, Fat 32.3 g, Fiber 3.9 g, Protein 12.5 g, SaturatedFat 6.5 g, Sodium 449.1 mg, Sugar 5.3 g

BAKED SPANISH TORTILLA



Baked Spanish Tortilla image

Served chilled, this baked Spanish tortilla is made with eggs, potatoes, sun-dried tomatoes, red bell pepper and fresh thyme.

Categories     Breakfast

Time 5h

Yield 8

Number Of Ingredients 8

2 cups olive pomace oil or olive oil
2 cups sliced (1/4 inch) boiling potatoes
1 large onion, sliced
2 teaspoons chopped fresh thyme leaves
Salt and pepper to taste
1 red bell pepper, chopped
2 tablespoons chopped dry-pack sun-dried tomatoes
12 Land O' Lakes® organic all-natural eggs

Steps:

  • In 12-inch nonstick skillet, heat oil over medium-high heat. Cook potatoes and onions in oil about 5 minutes, turning potatoes constantly for even cooking, until oil begins to simmer; add thyme, salt and pepper. Simmer about 10 minutes longer, turning potatoes constantly, until potatoes are soft and tender. (If potatoes begin to fry and turn brown during cooking, reduce heat.) Remove from heat; drain (do not wash skillet). Place potato mixture in medium bowl; cool slightly.
  • Meanwhile, in same skillet, cook and stir bell pepper and sun-dried tomatoes over medium heat 1 minute; add to potato mixture. Break up potatoes a little with fork.
  • Heat oven to 350°F. Line bottom of 13x9-inch (3-quart) glass baking dish with cooking parchment paper; grease side of dish with oil. In large bowl, lightly beat eggs with fork or wire whisk until well mixed. Add potato mixture to eggs; stir until blended. Carefully pour into baking dish.
  • Bake about 30 minutes or until eggs are completely set and top is slightly puffed and golden; cool 15 minutes. Cover tightly and refrigerate at least 4 hours or until chilled.
  • To serve, run thin knife around edge of tortilla to loosen. Place rectangular serving platter upside down on baking dish (be sure platter is at least as large as baking dish); carefully turn platter and baking dish over. Remove baking dish; peel off cooking parchment paper. Serve chilled.

Nutrition Facts : ServingSize 1 Serving

More about "baked tortilla espanola recipes"

SPANISH TORTILLA (SPANISH BAKED OMELETTE) | A CLEAN BAKE
spanish-tortilla-spanish-baked-omelette-a-clean-bake image
Web 2017-05-09 Instructions. Preheat the oven to 375°F. Grease a 9.5" pie plate and set aside. Preheat a large skillet over medium heat and add the olive oil. Once the oil has heated, add the potatoes and onions and …
From acleanbake.com


TORTILLA ESPAñOLA WITH SWEET RED PEPPERS (SPANISH ... - FOOD BY MARS
Web 2019-03-19 Instructions: Pre-heat oven to 350f degrees. Peel potatoes and slice thinly, preferably using a mandolin or slicer to a medium thickness. Make them all the same size to cook evenly. Line a baking sheet with parchment paper and drizzle a little olive oil on top (approx. 1 Tbsp).
From foodbymars.com


BAKED TORTILLA ESPANOLA RECIPE | RECIPE | TORTILLA ESPAñOLA, RECIPES ...
Web Sep 4, 2013 - Often served as a tapa, this recipe of the tortilla espanola calls for baking the dish rather than grilling it. Pinterest. Today. Explore. When autocomplete results are …
From pinterest.com


BAKED TORTILLA ESPANOLA RECIPE - WEBETUTORIAL
Web The ingredients are useful to make baked tortilla espanola recipe that are extra virgin olive oil, saffron strands, baking potatoes, onion, garlic cloves, salt & freshly ground black …
From webetutorial.com


BAKED TORTILLA ESPANOLA RECIPES - NDALU.UK.TO
Web 4 large red-skinned potatoes or Yukon gold potatoes (diced) 4 Tbsp olive oil: 2 garlic cloves (minced) 4 scallions (white and green parts finely chopped)
From ndalu.uk.to


EASY BAKED TORTILLA ESPANOLA RECIPE WITH ZUCCHINI | HEALTHY
Web 2016-05-31 Instructions. Preheat the oven to 375 degrees F. Thinly slice the potato and zucchini 1/8-inch thick – this works best on a mandolin, but you can also do it by hand. …
From feedmephoebe.com


BAKED TORTILLA ESPANOLA RECIPE - EASY RECIPES
Web In same skillet over low heat, heat reserved oil. Add egg-potato mixture. Cook, without stirring, until eggs begin to cook through and bottom begins to lightly brown, about 10 …
From recipegoulash.cc


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 »

    #30-minutes-or-less     #time-to-make     #main-ingredient     #preparation     #potatoes     #vegetables     #easy     #onions     #3-steps-or-less

Related Search