Easy Spanish Tortilla Espanola Recipes

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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

EASY SPANISH TORTILLA RECIPE



Easy Spanish Tortilla Recipe image

Spanish tortilla or tortilla española is basically a Spanish omelette with potatoes and eggs cooked gently in olive oil. This dish is traditionally served at room temperature or cold as a tapa, but it is great for any meal of the day. Leftovers will last in the fridge for a good 3 days!

Provided by Suzy Karadsheh

Categories     Appetizer

Number Of Ingredients 7

10 medium eggs
Salt
1 tsp sweet Spanish paprika, (optional )
1 cup extra virgin olive oil
1 1/2 lb russet potatoes ((or 2 to 3 russet potatoes), peeled, halved and sliced cross-wise)
1 large yellow onion, (peeled, halved and sliced cross-wise)
4 scallions, (trimmed, chopped (both white and green portions))

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.

Nutrition Facts : Calories 381 kcal, Sodium 112.8 mg, SaturatedFat 5.3 g, Carbohydrate 23.5 g, Fiber 2.1 g, Protein 12 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.

TORTILLA ESPANOLA (SPANISH OMELET)



Tortilla Espanola (Spanish Omelet) image

Provided by Food Network

Time 45m

Yield 8 servings

Number Of Ingredients 5

Extra-virgin olive oil
5 Idaho potatoes, peeled, thinly sliced on a mandolin, and cut in half moons
1 yellow onion, finely diced
7 eggs (use 9 eggs if the potatoes are large)
Kosher salt

Steps:

  • Heat some oil, enough to cover the potatoes, in a large saute pan over medium-low heat. Add the potatoes and cook, covered, until the potatoes are soft but not crispy, about 10 minutes.
  • While the potatoes are cooking, heat 1/4 cup olive oil in a second saute pan over medium heat. Add the onions and cook until soft and translucent, without any color, 5 to 7 minutes.
  • Once the potatoes and onions are soft, strain into a large bowl and drain off as much oil as possible. Set the oil aside for use in another dish.
  • In another large bowl, crack the eggs and whisk well. Stir in the potato and onion mixture and season with salt.
  • Heat 2 tablespoons olive oil in a nonstick fry pan over medium heat. When the oil is hot, add the potato and egg mixture, reduce the heat to medium-low, and cook until the eggs are set and the bottom is golden (use a spatula to peak underneath), 7 to 10 minutes.
  • Place a plate over the top of the fry pan large enough to cover the surface and carefully flip over the tortilla. Return the pan to the heat, add a little more oil if necessary, slide the tortilla back into the pan with the golden side facing up, and cook until the opposite side becomes golden, about 5 minutes. Flip back onto the plate, slice, and serve.

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

SPANISH TORTILLA



Spanish Tortilla image

The Spanish tortilla has nothing in common with the Mexican variety except its shape and its name. One is just a bread. The other can be an appetizer, a snack, or even a light meal. But the Spanish tortilla has another advantage: because it is better at room temperature than it is hot, it should be made in advance, anywhere from 15 minutes to a few hours. In its most basic form, the tortilla is a potato and egg open-faced omelet that derives most of its flavor from olive oil. Onions or scallions can replace the potato in part or entirely, as can cooked greens like chard. The only hard part is turning the partly formed tortilla, so do it swiftly and carefully (using a nonstick skillet makes it much easier). The worst that will happen is that a little potato and egg will be left behind when you return the cake to the skillet. If you can't bring yourself to risk the flip, just slide the pan into a 375-degree oven until the eggs are completely set, but not overcooked.

Provided by Mark Bittman

Categories     brunch, appetizer

Time 40m

Yield 3 main-course or 6 appetizer servings

Number Of Ingredients 5

1 1/4 pounds potatoes, 3 or 4 medium
1 medium onion
1 cup olive oil
Salt and freshly ground black pepper
6 extra-large or jumbo eggs

Steps:

  • Peel and thinly slice potatoes and onions; it's easiest if you use a mandoline. Meanwhile, heat oil in an 8- or 10-inch nonstick skillet over medium heat. After 3 or 4 minutes, drop in a potato slice. When tiny bubbles appear around its edges, add potatoes, onions, a good pinch of salt and a liberal sprinkling of pepper. Gently turn mixture in oil with a wooden spoon, and adjust heat so oil bubbles lazily.
  • Cook, turning potatoes gently every few minutes, until they are tender when pierced with a small knife. Adjust the heat so they do not brown. If potatoes begin to break, they are overdone; stop cooking immediately. As potatoes cook, beat eggs with some salt and pepper in a large bowl.
  • Drain potatoes in a colander, reserving oil. Wipe out skillet, and heat over a medium flame for a minute. Add 2 tablespoons oil. Gently mix warm potatoes with eggs, and add to skillet. As soon as edges firm up, after a minute or so, reduce heat to medium-low. Cook 5 minutes.
  • Insert a rubber spatula all around edges of tortilla to make sure it will slide from pan. The top will still be runny. Carefully slide out onto a plate. Cover with another plate, and holding plates tightly, invert them. Add another tablespoon oil to skillet, and use the spatula to coax tortilla back in. Cook 5 minutes, then slide from skillet onto a clean plate. Serve warm (not hot), or at room temperature. Do not refrigerate.

Nutrition Facts : @context http, Calories 980, UnsaturatedFat 67 grams, Carbohydrate 38 grams, Fat 84 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 14 grams, Sodium 988 milligrams, Sugar 4 grams, TransFat 0 grams

SPANISH TORTILLA



Spanish tortilla image

Make a classic Spanish omelette filled with pan-fried potatoes and onion. It makes a delicious light vegetarian meal or an easy tapas dish

Provided by Miriam Nice

Categories     Buffet, Dinner, Lunch, Supper

Time 1h20m

Number Of Ingredients 10

1 large white onion, sliced
4 tbsp olive oil
25g butter
400g waxy potatoes, peeled, quartered and finely sliced
6 garlic cloves
8 eggs, beaten
handful flat-leaf parsley, chopped, plus extra to serve
1 baguette, sliced
4 vine tomatoes, peeled and coarsely grated
drizzle of olive oil

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.

Nutrition Facts : Calories 404 calories, Fat 27 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 0.5 milligram of sodium

TORTILLA ESPAñOLA



Tortilla Española image

Perhaps the most Spanish of all tapas, this potato omelet makes a satisfying meal on its own; you can also serve it as a part of a spread with jamón, serrano, chorizo, cheese, olives and piquillo peppers. Poaching the potatoes and onions in olive oil makes them almost creamy. (Keep the infused oil in the fridge; it's great for dipping bread or other uses.)

Provided by Francis Lam

Categories     main course

Time 1h

Yield 8 - 12 servings

Number Of Ingredients 7

1 1/4 pounds onions, diced
1 large green bell pepper, seeded and chopped
4 cloves garlic, minced
2 1/2 pounds russet potatoes
Kosher salt, to taste
4 cups extra-virgin olive oil
10 large eggs

Steps:

  • Place the onions, pepper and garlic in a large bowl. Peel the potatoes, quarter them lengthwise, and slice those crosswise into 1/8th inch tiles. (A mandoline is great for this.) Add them to the onion mixture and season with 2 teaspoons kosher salt.
  • Heat the oil over high heat in a 12-inch, deep-sided skillet (preferably nonstick or well-seasoned cast iron). Drop 1 potato tile into the oil as it heats; when it floats and then begins to fry vigorously, carefully add all the potato-onion mixture and stir gently.
  • Cook the potatoes at a vigorous simmer, stirring occasionally so they don't brown too much on the bottom, until they are very soft but not quite losing their shape, 20 to 25 minutes. Drain the potatoes through a colander and let them cool until warm.
  • Beat the eggs in a large bowl. Taste the potatoes for salt and season the eggs with salt accordingly. Stir the potatoes into the eggs.
  • Place the skillet over medium high heat. When it is very hot, pour in the potato mixture, spread evenly and turn heat to medium. Using a spatula, gently pull the edges of the tortilla towards the center to release them from the pan and let any liquid egg run out the sides.
  • After 4 minutes, cover the pan with the bottom of an oiled baking sheet. Using towels or oven mitts, carefully flip the pan onto the sheet, place the pan back over the heat, then slide the inverted tortilla back into the pan. Cook, without stirring, for 3 minutes. Both sides of the tortilla should be golden brown.
  • Insert a long skewer into the side of the tortilla to see how wet it is inside. Some prefer the inside a little moist, some fully cooked. You can continue to cook it, flipping the tortilla as described once a minute, until it's done to your liking. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 953, UnsaturatedFat 75 grams, Carbohydrate 27 grams, Fat 91 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 14 grams, Sodium 754 milligrams, Sugar 4 grams, TransFat 0 grams

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

EASY TORTILLA ESPAñOLA RECIPE BY TASTY



Easy Tortilla Española Recipe by Tasty image

This classic Spanish dish is perfect for breakfast, lunch, or dinner, or even a snack! We're keeping the base recipe under 5 ingredients, but it would also be great with vegetables and/or Spanish ham folded in.

Provided by Matt Ciampa

Categories     Breakfast

Time 40m

Yield 6 servings

Number Of Ingredients 6

2 cups olive oil, plus more as needed
1 lb russet potato, peeled and sliced into 1/8 in rounds (1mm)
1 medium onion, thinly sliced
2 teaspoons kosher salt, divided
6 large eggs
freshly ground black pepper, to taste

Steps:

  • Heat the olive oil in a large, wide pan with high sides over medium-high heat until shimmering. Add the potatoes, onion, and 1 teaspoon salt. Add more olive oil as needed to ensure everything is submerged. Reduce the heat to medium and cook until the potatoes are fork tender, 5-7 minutes. Remove the pan from the heat.
  • Place a metal strainer over a large heatproof bowl. Carefully strain the potatoes and onion and set aside to cool. Reserve the cooking oil.
  • In a separate large bowl, whisk together eggs, 1 teaspoon of salt, and pepper until foamy, 2-3 minutes. Gently fold in the cooled potato and onion mixture and let sit at room temperature for 5 minutes.
  • Heat 3 tablespoons of the reserved oil in a 9 or 10-inch nonstick skillet over medium heat. When the oil is shimmering, pour in the egg and potato mixture and spread in an even layer. Cook, tilting the pan and lifting up the edges with spatula to let the uncooked egg run underneath, until the edges are pale yellow and lacy, 4-5 minutes.
  • Remove the pan from the heat and place a large heatproof plate over the skillet. Working quickly, invert the pan to flip the tortilla onto the plate.
  • Return the skillet to medium heat, add 1 tablespoon of the reserved oil, then slide the tortilla back into the pan with the uncooked side facing down. Use spatula to tuck in the sides of the tortilla. Cook until the bottom of the tortilla is browned and the center is cooked through, 2-3 minutes.
  • Slide the tortilla onto the plate and let rest for 5-10 minutes before slicing and serving.
  • Enjoy!

Nutrition Facts : Calories 797 calories, Carbohydrate 19 grams, Fat 76 grams, Fiber 2 grams, Protein 9 grams, Sugar 2 grams

5-INGREDIENT TORTILLA ESPANOLA RECIPE BY TASTY



5-Ingredient Tortilla Espanola Recipe by Tasty image

Here's what you need: large eggs, salt, extra light olive oil, yukon gold potatoes, large spanish onion

Provided by Carla Belfiore

Yield 8 servings

Number Of Ingredients 5

7 large eggs
salt, to taste
extra light olive oil
2 yukon gold potatoes, peeled, halved, and thinly sliced
1 large spanish onion, thinly sliced

Steps:

  • In a large bowl, beat eggs vigorously with a large pinch of salt until frothy. Set aside.
  • Heat a 10-inch (25 cm) nonstick skillet with ½ cup (120 ml) of the oil on medium height heat until oil is shimmering but not bubbling. Add potato slices and cook for 10-15 minutes until potatoes are soft but not crispy or burnt.
  • Once done, drain potatoes and reserve oil. In the same pan ,add in reserved oil, heat, and add onions to cook until translucent for about 7 minutes or so. After they've cooked, strain the onions and reserve the oil again.
  • In a heat-proof bowl, put in the onions and potato slices. To this, add the egg mixture, a generous pinch of salt and mix together.
  • Heat skillet again with reserved oil. Wait until it is hot and pour in the combined egg mixture. Reduce the heat to medium-low, and cook until the eggs are set and the bottom is golden (about 5 to 7 minutes).
  • Place a plate large enough to cover the surface of the pan over the top of the pan and carefully flip over the tortilla.
  • Gently, slide the tortilla back into the pan with the cooked golden side facing up, and uncooked side on the bottom. Cook until the opposite side becomes golden, about 5 to 7 minutes.
  • When this side has cooked, carefully flip back onto the plate.
  • Let cool and serve!
  • Enjoy!

Nutrition Facts : Calories 150 calories, Carbohydrate 10 grams, Fat 8 grams, Fiber 1 gram, Protein 7 grams, Sugar 1 gram

TORTILLA ESPANOLA (SPANISH TORTILLA)



Tortilla Espanola (Spanish Tortilla) image

Make and share this Tortilla Espanola (Spanish Tortilla) recipe from Food.com.

Provided by The Portugarians

Categories     Breakfast

Time 40m

Yield 1 slice, 6 serving(s)

Number Of Ingredients 5

1/2 cup olive oil
2 1/2 teaspoons kosher salt
3 red potatoes, peeled, quartered and sliced to 1/4-inch
1 yellow onion, peeled, quartered and sliced to 1/4-inch
8 eggs, beaten, with a pinch of salt

Steps:

  • Heat olive oil in 10" skillet on medium high heat (until almost smoking).
  • Add potatoes, onion and kosher salt.
  • Turn gently until potatoes are all coated in oil. Reduce heat to medium and cover.
  • Cook, turning frequently (and GENTLY) until potatoes are tender, about 12 minutes.
  • Remove cover and cook 6 minutes, turning once after 3 minutes.
  • Remove potatoes and onions with a slotted spoon into a heat proof bowl. Reserve up to 3 T oil from pan.
  • In a separate bowl, beat eggs with pinch of salt. Combine with potato mixture.
  • Clean 10" skillet and reheat reserved oil (adding additional oil so that there is 3 T oil in skillet) on med/high heat.
  • Put egg mixture in pan. After 2 minutes reduce heat to medium - low. Cover.
  • Cook until eggs begin to set, 4-6 minutes.
  • Cover pan with large plate, flip tortilla and slide it back into the pan (the side that was facing up in the pan should now be facing down).
  • Cook 4-6 minutes until eggs are fully set and golden brown.
  • Flip again if necessary.
  • Turn onto a plate and let it rest for 20 minutes before slicing and serving.

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TORTILLA ESPANOLA - SLENDER KITCHEN
tortilla-espanola-slender-kitchen image
Cook for 15-20 minutes, until tender, stirring frequently. Normally I like to cover the potatoes so they cook more quickly. 3. Meanwhile, whisk the eggs and season with salt and pepper. 4. Add the eggs to the pan with the potatoes and …
From slenderkitchen.com


SPANISH OMELETTE (TORTILLA ESPAñOLA) - THAT SPICY CHICK
2021-01-11 How to Make Spanish Omelette (Tortilla Española) 1. Beat: Beat the eggs with the kosher salt, black pepper, and ground cayenne, and green chilies in a large bowl. 2. Fry potatoes and onions: In extra virgin olive oil with a little kosher salt, fry the potatoes and onions until softened. Then transfer to a fine mesh strainer placed above a bowl ...
From thatspicychick.com


EASY SPANISH TORTILLA- POTATO AND ONION OMELETTE - RECIPES MADE …
2017-08-23 Instructions. Heat the oil in a frying pan and gently fry the onions for 5 to 10 minutes until softened and beginning to colour. Add the potatoes and continue to cook for a few minutes. Meanwhile beat the eggs, milk seasoning and nutmeg together in a bowl with a fork until well combined. Pour the egg mixture over the vegetables.
From recipesmadeeasy.co.uk


SPANISH TORTILLA RECIPE (EASY TUTORIAL) - UNICORNS IN THE KITCHEN
2021-05-12 In a large bowl, whisk the eggs until incorporated. Add in the potatoes and onion and stir to combine. Season with salt and pepper. Heat 2 tablespoon olive oil in the same skillet. Pour in the potato and egg mixture into the pan. Cook over medium heat for a 8 to 10 minutes until the bottom is golden brown.
From unicornsinthekitchen.com


EASY-TO-MAKE SPANISH OMELETTE (TORTILLA ESPAñOLA)
2017-04-09 Instructions. Crack eggs, add half of the salt and beat eggs only until well-mixed. Peel and small dice the onion and potatoes, into ¼” cubes. Keep the two ingredients separate. Heat oil in a 10" non-stick pan and slowly fry the onion. Fry until fragrant and translucent. Avoid browning the onion.
From ourkitchenroots.com


TORTILLA ESPAñOLA (SPANISH OMELETTE) RECIPE - PETIT APRON
2021-05-19 Instructions. Heat 1 cup olive oil in a large skillet over medium heat. Add the potatoes and cook, occasionally stirring, until tender (about 15-20 minutes). Add the cooked potatoes to a bowl and allow them to cool for 5 minutes. Next, cut the potatoes into cubes and add eggs, parsley, salt, and diced onions.
From petitapron.com


SPANISH TORTILLA RECIPE - SUSPANISH BLOG
After comparing different recipes, this is the best Spanish tortilla recipe. Follow the easy steps and learn to make your own “tortilla Española.” Ingredients. To make a Spanish tortilla for 4 persons you need the following ingredients: 6 eggs; 3 small potatoes (600 grams) 1 small onion; Two glasses of olive-oil; Salt & pepper
From suspanish.com


SHORTCUT SPANISH TORTILLA - GIMME SOME OVEN
2018-12-03 Combine the chips and eggs. In a medium mixing bowl, stir together the crumbled chips and whisked eggs together until evenly combined. Set aside, to let the mixture soak together while you cook the onion. Sauté the onions. Heat 1 tablespoon oil in a 9-inch non-stick or cast-iron skillet over medium-high heat.
From gimmesomeoven.com


SPANISH TORTILLA – TORTILLA ESPAñOLA - THE SPANISH RADISH
Manage consent. Cookie. Duration. Description. cookielawinfo-checkbox-analytics. 11 months. This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics". cookielawinfo-checkbox-functional.
From thespanishradish.com


EASY WEEKNIGHT MEAL: SPANISH TORTILLA | KITCHN
2019-05-03 This is one of those dishes that tastes great morning, noon, and night. It’s good cold, it’s good hot. And it’s as easy to pull together as a simple frittata…We sometimes forget about the spanish tortilla, or tortilla española, the firm potato omelette that is a staple on tapas menus everywhere. A recent trip to the Spanish specialty store Despaña in Soho jogged our memory; …
From thekitchn.com


MINI SPANISH TORTILLA (TORTILLA ESPAñOLA) - VENTURISTS
2022-06-24 Place a flat plate on top of the pan, and quickly invert the pan into the plate. Then gently slide the tortilla back into the pan. Cook for another 2 - 3 minutes, until the bottom begins to lightly brown. The remove the tortilla and allow to cool for 5 - 10 minutes. Repeat with the remaining potato mixture for a second mini tortilla.
From venturists.net


TORTILLA ESPANOLA RECIPE - SPANISH OMELETTE - SPAIN FOOD SHERPAS
Home » Recipes » Tortilla Espanola Recipe – Spanish Omelette. Search for: Tortilla Espanola Recipe – Spanish Omelette. Ingredients: 4 EGGS; ½ KG OF POTATOES; OLIVE OIL (A GLASS, ¼ LITER) Salt; Prep: 10 min Cook: 35 min. Yield: 4 servings. Preparation: Wash and cut the potatoes in thin slices or dices and heat up olive oil in a pan, enough to cover the …
From spainfoodsherpas.com


THE AUTHENTIC TORTILLA ESPAñOLA | SPANISH POTATO & ONION OMELETTE
2021-05-31 Instructions. Heat a nonstick fry pan with a medium heat and add in a generous 1/2 cup extra virgin olive oil. Roughly dice 1 large onion and add to the pan with the olive oil, mix so all the onions are coated in the olive oil and let the onions poach in the olive oil. Meanwhile, peel & wash 3 medium sized potatoes, then cut each one into 4 ...
From spainonafork.com


CLASSIC SPANISH TORTILLA: TORTILLA ESPANOLA CLASSICA | TASTE
Set the vegetables aside. Carefully strain the oil through a fine-mesh strainer and store in the fridge for future use. Heat 2 tablespoons olive oil in a 9- to 10-inch nonstick frying pan over high heat. While the oil is heating, in a bowl, beat the eggs with ½ teaspoon salt just until blended.
From tastecooking.com


EASY SPANISH TORTILLA ESPANOLA | RECIPE | RECIPES, FOOD NETWORK …
Recipe of the Day: Easy Spanish Tortilla Espanola Traditionally the potatoes in this classic Spanish dish are cooked in a vat of olive oil, but we opted for a simpler and more cost effective substitute: potato chips. Find this Pin and more on Let's Cook: Recipe of …
From pinterest.ca


EASY NO-FLIP SPANISH TORTILLA (TORTILLA ESPANOLA) POTATO OMELETTE …
2016-06-04 Sprinkle the potatoes and onions with salt, stir and remove from heat. Whisk the eggs in a large bowl, then add potatoes and onions to them and stir to combine. Put the egg and potato mixture in a baking dish. Put the tortilla in the oven and bake for 25 minutes. Take the Spanish tortilla out of the oven, let cool for 5 minutes, then invert ...
From melaniecooks.com


EASY SPANISH TORTILLA ESPANOLA – RECIPES NETWORK
2012-12-26 Step 1. Preheat the oven to 350 degrees F. Step 2. 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.
From recipenet.org


AUTHENTIC TORTILLA ESPAÑOLA RECIPE (SPANISH TORTILLA)
2021-06-23 Once we had cut the potatoes we add salt and black pepper. We cut one onion into small pieces and set aside for later. In a big bowl enough mix the eggs, add salt and pepper and set aside for later. Preheat your olive oil on your pan, around 1 inch will be enough to fry our potatoes. Once the oil is hot enough we can start frying our potatoes ...
From meriendasdepasion.com


HOW TO MAKE A SPANISH TORTILLA - EASY SPANISH TORTILLA RECIPE
2013-01-03 Heat the olive oil in a 10-inch nonstick skillet over medium heat and add the potatoes and onions. Stir every so often and season with salt and pepper. Cook until the potatoes are cooked through ...
From esquire.com


EASY TORTILLA DE PATATAS - TASTES BETTER FROM SCRATCH
2019-07-08 Allow them to cool for a few minutes. Meanwhile crack the eggs into a bowl and season with about ½ teaspoon of salt. Beat the eggs together and pour over the cooked potatoes and onion and toss to coat. Add a little bit of oil to the …
From tastesbetterfromscratch.com


SPANISH TORTILLA (SPANISH BAKED OMELETTE) | A CLEAN BAKE
2017-05-09 In a large mixing bowl, whisk the eggs until beaten, then whisk in the salt and pepper. Pour the beaten eggs into the pie plate to cover the potatoes and onions. Bake for 30-40 minutes until firm. Remove from the oven and cool in the pan until the tortilla starts to pull away from the sites of the pan. Slice and serve while still warm.
From acleanbake.com


AUTHENTIC SPANISH OMELETTE (TORTILLA ESPANOLA) - A BOUNTIFUL KITCHEN
2021-02-05 How to make Authentic Spanish Omelette (Tortilla Espanola) Chop the onion and potatoes. Cook the potatoes, add onion after about 10 minutes. Beat eggs and milk together in bowl. Drain cooked potatoes and onion, add to egg mixture in bowl. Cook eggs and potatoes, gently folding to cook egg. Flip Spanish omelette onto a plate.
From abountifulkitchen.com


EASY TORTILLA ESPAñOLA (SPANISH OMELETTE) - A SASSY SPOON
2022-03-27 Quick + Easy 30-Minute Chicken Tortilla Soup. Spanish Hot Chocolate (Chocolate Caliente) Rum Toffee Pecan Glazed Sticky Buns. Dulce de Leche Banana Bread. Arroz Con Camarones (Yellow Rice with Shrimp) Loaded Baked Potato Soup. Individual Tiramisu Cups. 5-Ingredient Olive Bruschetta Crostini. 180.
From asassyspoon.com


SPANISH OMELETTE (SPANISH TORTILLA) - CAFE DELITES
2020-10-25 Heat the oil in a nonstick medium-sized (30cm/12-inch) pan. Fry potatoes until crispy, golden and tender. Add the onion and fry until transparent. Drain oil (use a metal colander if you have one), until all of the oil is drained. Return potatoes and onions to the pan, arranging them in a single layer. Reduce heat down to low.
From cafedelites.com


TORTILLA ESPAñOLA WITH GARLIC AIOLI - LINGER
2017-08-03 Instructions. Thinly slice the potatoes and onions with a mandolin if you have one. If not, use a sharp knife and try to slice with a consistent width – about 1/8 inch for the potatoes and 1/4 inch for the onions. Mix the potatoes and onions in a large bowl.
From lingeralittle.com


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