Potato Paprika Tortilla Recipes

TORTILLA ESPANOLA (SPANISH TORTILLA)

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.

POTATO & PAPRIKA TORTILLA

Steps:

• Heat the oil in a deep 20cm non-stick frying pan. Fry the potatoes, onion and garlic for 10 mins until tender. Stir in the paprika and fry for 1 min more.
• Beat the dried or fresh herbs into the eggs with seasoning, then pour into the pan. Stir a couple of times as the egg starts to set on the bottom of the pan, then leave alone to cook slowly over a very low heat for 10 mins until set, except for the very top.
• Carefully slide the tortilla onto a plate. Slide back into the pan, with the uncooked top now on the bottom, and cook for 1-2 mins more. Garnish with parsley, if using, wrap in foil and serve warm or chilled.

TORTILLA DE PATATAS RECIPE

Steps:

• Peel and cut the onion. The size depends on how you like it, I recommend making julienne cuts. Put it in a pan with olive oil and cook for 5 minutes or until golden brown (do not let it caramelize).
• In the meantime wash and peel the potatoes. Cut them into irregular cubes although you can also cut them in the way that seems most comfortable (slices, stick, etc.)
• In another pan, put enough oil to cover the potatoes and fry them. This will help you cook evenly and not be hard when you want to make the tortilla. Fry until soft but without getting toasted on the outside.
• When the onions are ready, take them to a bowl. When the potatoes are ready, pat them dry with absorbent paper to remove the excess oil and take it to the same bowl with the onions.
• In another bowl, beat the eggs with the salt and pepper, just enough so that they become a homogeneous mixture.
• Now take a pan (about 24 cm in diameter) and heat a little oil (a couple of tablespoons is enough). Put the potatoes and onions, spread them well and add the egg mixture.
• Cook for a few minutes over medium heat until the egg is cooked. Halfway through make sure to flip the tortilla, something you can do with the help of a plate, to make sure everything cooks evenly and nothing burns.
• Once everything is cooked and has a golden color, you can serve it warm.

HUNGARIAN POTATO PAPRIKA - PAPRIKáS KRUMPLI

Steps:

• In a pot, sauté the onions in vegetable oil or pork lard over low heat, stirring frequently, until translucent. Do not let them burn. Salt lightly to help tenderize them.
• Remove the pot from the heat, add the sweet Hungarian paprika, stir. Do not burn the paprika, or it will become bitter.
• Add the chopped tomatoes and peppers, the minced garlic. Add 1 cup of water and cook it for about 10 minutes. Then add the sausage slices, the peeled and cubed potatoes, the ground caraway seed and pour in just enough water to cover, salt to taste, sprinkle with ground black pepper.
• Cover, bring it to a boil and slowly simmer until the potatoes are tender.
• Serve warm with pickles.