Spanish Tortilla Cake Recipes

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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

SPANISH TORTILLA CAKE



Spanish Tortilla Cake image

Provided by Food Network

Time 35m

Yield 6 servings

Number Of Ingredients 8

3 tablespoons olive oil
1 large onion, thinly sliced
1 tablespoon minced fresh rosemary leaves, or 1 teaspoon dried rosemary, crumbled
11/2 teaspoons minced fresh thyme leaves, or 1/2 teaspoon dried thyme, crumbled
Salt and freshly ground black pepper, to taste
6 large eggs
4 egg whites
2 pounds (about 3 large) potatoes, boiled, peeled and sliced

Steps:

  • In a large nonstick skillet set over moderate heat, warm 1 tablespoon of the oil until it is hot, add the onion, rosemary, thyme, salt and pepper and cook, stirring occasionally, for 5 to 7 minutes, or until onion is golden. Let cool.
  • In a bowl whisk together the whole eggs, egg whites, and some salt and pepper to taste. Add the onions and stir to combine.
  • In the skillet heat 1 tablespoon oil until hot over moderate heat, add the egg mixture and cook just until edges begin to set, about 3 minutes. Add the potatoes, spreading them in an even layer, reduce the heat to moderately low, and cook, covered, for 6 to 8 minutes, or until eggs are almost completely set. Place a plate over the omelette and invert the omelette onto the plate. Set the skillet back on the heat, add remaining oil, turning pan to coat bottom with oil, and slip omelette back into pan. Cook for 3 minutes more, or until bottom is just set.
  • Transfer omelette to serving dish. Cut into wedges and serve hot or warm.

GARLIC-ONION TORTILLA CAKE



Garlic-Onion Tortilla Cake image

Provided by Guy Fieri

Categories     appetizer

Time 14h25m

Yield 16 wedges

Number Of Ingredients 11

4 whole heads garlic
1 tablespoon extra-virgin olive oil
1 cup canola oil
4 cups finely chopped red onions (about 5 medium)
3 tablespoons unsalted butter
2 tablespoons sugar
5 tablespoons grated parmesan cheese
1/4 cup mayonnaise
2 tablespoons minced fresh cilantro
12 large flour tortillas
2 tablespoons balsamic vinegar

Steps:

  • Prepare the roasted garlic: Preheat the oven to 375 degrees. Cut the top 1/2 inch off the garlic heads and discard. Place the heads on a large piece of foil and drizzle with the olive oil. Wrap up foil tightly; place the package in a small baking dish. Roast until the garlic is soft and lightly browned, 1 hour.
  • Meanwhile, prepare the tortilla cake: Combine the canola oil and onions in a large saute pan over medium heat. Cook for 5 minutes, stirring (don't over brown). Add the butter and sugar; cook, stirring to caramelize. Remove from the heat and let cool.
  • Once cooled, mix the onions with the parmesan, mayonnaise and cilantro in a bowl. Squeeze the roasted garlic out of their skins and stir into the onion mixture. Refrigerate for at least 30 minutes.
  • Set aside 1/3 of the onion mixture in the refrigerator for the dipping sauce. Spread 2 tablespoons of the remaining mixture on top of a tortilla and cover with another tortilla. Repeat, spreading and stacking the tortillas; finish with a tortilla with no mixture on top. Wrap the tortilla stack in plastic wrap and let set up for 12 to 24 hours in the refrigerator.
  • After the stack has set up, cut into 16 wedges. Preheat a grill or grill pan; warm wedges over medium heat until both sides are marked. Combine the reserved onion mixture with the balsamic vinegar to make the dipping sauce.

SPANISH TORTILLITAS DE CAMARONES (SHRIMP CAKES)



Spanish Tortillitas De Camarones (Shrimp Cakes) image

Make and share this Spanish Tortillitas De Camarones (Shrimp Cakes) recipe from Food.com.

Provided by Annacia

Categories     Spanish

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

1/2 cup flour
2 large eggs
5 tablespoons water
1 bunch scallion, finely chopped
2 tablespoons parsley, finely chopped
1/2 lb shelled small shrimp, chopped
salt
ground pepper
paprika
olive oil (for frying)

Steps:

  • Mix the flour and the eggs in a bowl.
  • Add water and stir into a smooth batter.
  • Add scallions, parsley and shrimp.
  • Season with salt, pepper and paprika.
  • Let stand to rest for half an hour or more.
  • Heat olive oil in a frying pan.
  • Spoon in about 2 tablespoons of batter at a time, flatten with the back of the spoon into a thin pancakes.
  • Fry on each side until golden.
  • Serve immediately.
  • *note*: I ask Chef Kate if she used Pam for her griddle method. Here is her reply:.
  • "Just dry--using the smooth plates of an electric waffle iron with removable plates-I got it good and hot and then cooked them, letting them cook on one side and then turning only once - No sticking and really delicious and a lot less calories and fat.".

Nutrition Facts : Calories 74, Fat 1.6, SaturatedFat 0.4, Cholesterol 82.3, Sodium 183.2, Carbohydrate 8, Fiber 0.8, Sugar 0.6, Protein 6.7

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