Tortilla De Patata Spanish Tortilla Recipes

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TORTILLA DE PATATAS



Tortilla de Patatas image

Tortilla de Patatas (also known as Spanish Omelette or tortilla de papas) is an easy Spanish recipe made with potatoes, onion, eggs, salt, and oil.

Provided by Lauren Allen

Categories     Main Course     Side Dish

Time 40m

Number Of Ingredients 5

2 ½ cups extra virgin olive oil
3 medium Yukon Gold Potatoes (, (about 2 lbs), peeled and thinly sliced (about 1/4 inch thick))
1 yellow or white onion
6 eggs (, beaten)
2 teaspoons crushed sea salt (, divided)

Steps:

  • Add olive oil to a large skillet over medium heat.
  • Add potato and onion; they should be mostly covered with olive oil (add a little more oil if needed). Season with 1 1/2 teaspoon sea salt. Cook on medium-high heat, maintaining a gentle boil, for 8-12 minutes, turning occasionally, until potatoes are just fork tender. Don't overcook.
  • Drain potatoes in a colander, reserving oil. Taste and season with more salt, if needed. Allow to cool for a few minutes.
  • Meanwhile crack eggs into a bowl and season with about ½ tsp salt. Beat eggs together. Add potato and onion and toss to coat.
  • Add a little bit of oil to the bottom of a 10-inch non-stick skillet over high heat. Once hot, pour potato mixture into it and cook on high heat for 1 minute. Reduce heat to medium-low and cook for about 5 minutes.
  • Run a rubber spatula along the outer edges of the tortilla 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 on toplace a large plate (larger than the size of the paover the pan and flip the omelette onto the plate.
  • At this point, the cooked side of the tortilla de patatas should be facing up.
  • Now gently slide the omelette back into the pan. Aim the back of the omelette to slide into the back of the skillet and use the spatula to help slide the rest of it off the plate and into the pan. Then use the spatula again to press the sides of the omelette in and under, to keep that rounded edge.
  • Cook on high heat for 1 minute, and low heat for 2-3 more minutes or until done. It's done when it feels set in the center and a knife or toothpick inserted into the center comes out clean.
  • Flip the finished tortilla de patata back onto a plate, and serve. Serve warm or at room temperature.

Nutrition Facts : Calories 199 kcal, Carbohydrate 13 g, Protein 8 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 164 mg, Sodium 847 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

TORTILLA DE PATATAS RECIPE



Tortilla de Patatas Recipe image

Potatoes are one of the ingredients most loved by all people, it doesn't matter if they are great cooks or not, you can't go wrong if you use potatoes. Andalusians understand that very well since every recipe with potatoes they make is a success. One of them is the Spanish omelette, which has been the protagonist of Spanish cuisine for years.

Provided by Paulina

Categories     Breakfast Recipes

Time 35m

Number Of Ingredients 6

5 (1kg) potatoes
1 onion
5 eggs
Olive oil (for frying)
Salt to taste
1/2 teaspoon black pepper

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.

Nutrition Facts : Calories 226 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 164 milligrams cholesterol, Fat 14 grams fat, Fiber 2 grams fiber, Protein 8 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 847 milligrams sodium, Sugar 1 grams sugar

SPANISH OMELET/TORTILLA DE PATATA RECIPE BY TASTY



Spanish Omelet/Tortilla De Patata Recipe by Tasty image

Here's what you need: onion, potatoes, olive oil, eggs, salt

Provided by Dhruv Vohra

Categories     Breakfast

Yield 1 serving

Number Of Ingredients 5

1 onion, thinly sliced
3 potatoes, thinly sliced
2 cups olive oil
6 eggs
1 pinch salt

Steps:

  • Heat up the olive oil in a really hot pan.
  • Thinly slice the onion.
  • Slice the potatoes into 3-millimeters thick pieces.
  • Fry the vegetables in the olive oil over high heat for 10-15 minutes until they caramelize.
  • Drain the vegetables and save the olive oil for later use.
  • Add 6 eggs to a bowl and whisk. Add the fried vegetables, stir, and leave to set for 15-20 minutes.
  • In a nonstick pan, fry the egg mixture over high heat for 1 minute, then reduce to a low heat for 2-4 minutes.
  • Cover the pan with a large plate and carefully turn the omelet out onto the plate.
  • Slide the omelet back into the pan and fry for a further 3-5 minutes over low heat. To check the omelet is cooked, gently press on the centre of the omelet. If the surface springs back, it is ready.
  • Repeat step 8 to remove omelet from the pan.
  • Enjoy!

TORTILLA DE PATATA (SPANISH POTATO OMELET)



Tortilla de Patata (Spanish Potato Omelet) image

There are so many versions of this emblematic tapa that can be found all over Spain. I know, because I eat my own weight in them, wherever I go! Every region and household have their own special way of preparing this dish and it can get quite controversial as to which is the true, authentic Tortilla de Patata in Spain. This is my favorite make-at-home version adapted from many different recipes over the years. Some recipes don't call for onions but I love the sweetness and depth of flavor that caramelized onions give to the dish. It's a stunning but simple combination of flavors and textures. If you have any left over, this tortilla is also fantastic sliced into thin slices and stuffed into a fresh baguette with aioli, a homemade garlic mayonnaise , and some mild, small green peppers, either fried in olive oil, or roasted and peeled and sprinkled with some fine flaked sea salt.

Provided by Food Network

Time 1h5m

Yield 6 servings

Number Of Ingredients 6

1 1/2 cups extra-virgin olive oil (preferably Spanish, Arbequina olive oil variety)
1 large onion, chopped
1 3/4 pounds potatoes, halved lengthwise and very thinly sliced
Salt
8 eggs
Baguette slices, for serving

Steps:

  • Heat the olive oil to medium-high heat in a 12-inch cast-iron or nonstick skillet. Add the onions and saute until translucent, about 5 minutes. Add the potato slices, season with salt and cook over low and slow heat until the potatoes are softened and lightly golden brown around the edges, 30 to 40 minutes, gently shaking the pan from time to time to prevent the potato slices from sticking. When the potatoes are ready, reserve 2 tablespoons of the olive oil from the skillet (now infused with the flavor of those onions and potatoes) and drain the potatoes in a colander or on a paper towel.
  • Beat the eggs with a generous pinch of salt in a large bowl for about 1 minute. Add the drained caramelized potatoes and onions and stir with a fork to lightly break up the potatoes (this will give the finished Tortilla de Patata a wonderful light fluffy texture). Heat 1 to 2 tablespoons of the reserved olive oil in the same skillet until very hot. Pour in the egg and potato mixture and cook on one side, gently shaking the pan occasionally, until the underside is set and very lightly browned, about 5 minutes. Using a plate to cover the pan, carefully invert the omelet onto the plate and then gently slide the omelet back into the pan to cook on the other side until just set and light golden brown, about 5 minutes more. Do not overcook. This Tortilla de Patata is best when barely runny in the very center. Serve immediately with some slices of fresh baguette, or make ahead to serve later in the day at room temperature. Enjoy!

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

TORTILLA DE PATATA



Tortilla de Patata image

Provided by Food Network

Yield 6 to 10 servings

Number Of Ingredients 6

2 pounds Russet potatoes, peeled
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 cup olive oil
2 large onions, thinly sliced
6 large eggs

Steps:

  • Halve the potatoes lengthwise and, with a sharp knife or, preferably, a mandoline, slice them crosswise about 1/16 inch thick. Toss the potatoes with 1/2 teaspoon of the salt and half of the pepper. In 9 inch castiron skillet, heat 1/4 cup of the olive oil over medium heat. Add the potatoes and cook, tossing occasionally with a spatula, until golden and crisp. Try to avoid clumping but, if they stick together a bit don't worry. Set the pan aside.
  • Heat 2 tablespoons of the olive oil in another skillet over medium low heat and saute the onions, stirring occasionally, for about 20 minutes, or until very soft and slightly golden.
  • Preheat the oven to 350 degrees. In a large bowl, beat the eggs together and stir in the remaining 1/4 teaspoon each of salt and pepper, and the onions. Remove the potatoes from the pan with a slotted spoon and let them drain for a moment in a colander. Wipe the potato cooking pan with a paper towel, then add the remaining 2 tablespoons oil to the skillet. Heat the skillet over low heat, stir the potatoes into the egg mixture, and immediately pour it into the hot skillet. Cook for about 8 minutes, or until the bottom of the cake is slightly golden. Place a large plate upside down on top of the skillet, invert it, and turn the cake onto the plate. Slide the cake back into the pan. Finish cooking in the oven for 4 to 5 more minutes, or until the eggs are set. Cool in the pan for 5 minutes, then cut into wedges or squares, depending on the number of people you want to serve. Serve warm or at room.

TORTILLA DE PATATAS. ( SPANISH POTATO OMELETTE)



Tortilla De Patatas. ( Spanish Potato Omelette) image

The "secret" ingredient here is the baking powder, as that will make it rise. Normally we use left over chips for this omelette and you can add sausasges, mushrooms or even chicken. Use whatever leftovers you have in your fridge. This is eaten hot or cold. Nice either way. If you dont have any left over chips, just fry some and use.

Provided by Jane Gib

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

4 potatoes
1 onion, sliced
2 garlic cloves, crushed
2 eggs, beaten
1/4 teaspoon baking powder
salt and pepper
oil (for frying)

Steps:

  • Cut the potatoes into chips and fry.
  • add the baking powder and seasoning to the beaten eggs and soak the chips in it for a few minutes.
  • Add a little oil in a pan, and on a low heat, add the egg and chips. Cook for a few minutes and then using a plate, turn and cook other side.

TORTILLA DE PATATA (SPANISH POTATO & ONION OMELET)



Tortilla De Patata (Spanish Potato & Onion Omelet) image

No doubt about it, the Tortilla Espanola or Spanish Omelet is the most commonly served dish in Spain. It is also called Tortilla de Patata or Potato Omelet. Bars and cafés serve it as a tapa or appetizer, but it is often served as a light dinner in Spanish homes. Because it is easy to transport, the Spanish make bocadillos or sandwiches by placing a piece between two pieces of a baguette.

Provided by Helenic Hottie

Categories     Spanish

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 5

6 -7 medium potatoes, peeled
1 whole yellow onion
5 -6 large eggs
2 -3 cups olive oil, for pan frying
salt

Steps:

  • Cut the peeled potatoes in half lengthwise. Then, with the flat side on the cutting surface, slice the potato in pieces approximately 1/8" thick. Make sure to separate the pieces that stick together. It is not necessary to slice the potatoes paper thin and it is best not to use a food processor because most will slice the potatoes too thin. If you slice them a bit thick, don't worry - it will simply take a bit longer for them to cook.
  • Peel and chop the onion into 1/4" pieces. Put potatoes and onions into a bowl and mix them together. Salt the mixture.
  • In a large, heavy, non-stick frying pan, heat the olive oil on medium high heat. Drop a single piece of potato into the oil to ensure it is hot enough to fry. Carefully place the potato and onion mixture into the frying pan, spreading them evenly over the surface. The oil should almost cover the potatoes. You may need to turn down the heat slightly, so the potatoes do not burn.
  • Note: If the oil is too hot, the potatoes will brown rapidly on the outside, but still be raw on the inside.
  • Leave in pan until the potatoes are cooked. If you can poke a piece of potato with a spatula and it easily breaks in two, your potatoes are done. Remove from the pan with a slotted spoon or spatula. Some cooks like to place the potato and onion mixture in a colander for a few minutes to allow more oil to drain. If you do this, place a plate underneath to catch the olive oil and you can use it again.
  • While the mixture is draining, crack the eggs into a large mixing bowl and beat by hand with a whisk or fork. Pour in the potato onion mixture. Mix together with a large spoon.
  • Pour 1-2 Tbsp of olive oil into a small, non-stick frying pan (aprox. 9-10") and heat on medium heat. Be careful not to get the pan too hot because the oil will burn - or the tortilla will! When hot, stir the potato onion mixture once more and "pour" into the pan and spread out evenly. Allow the egg to cook around the edges. Then you can carefully lift up one side of the omelet to check if the egg has slightly "browned." The inside of the mixture should not be completely cooked and the egg will still be runny.
  • When the mixture has browned on the bottom, you are ready to turn it over to cook the other side. Carefully take the frying pan to a sink. Place a large dinner plate (12") upside down over the frying pan. With one hand on the frying pan handle and the other on top of the plate to hold it steady, quickly turn the frying pan over and the omelet will "fall" onto the plate. Place the frying pan back on the range and put just enough oil to cover the bottom and sides of the pan - approximately 1.5 teaspoons Let the pan warm for 30 seconds or so. Now slide the omelet (which is probably still a bit runny), into the frying pan, using a spatula to catch any egg mixture that runs out. Use the spatula to shape the sides of the omelet. Let the omelet cook for 3-4 minutes. Turn the heat off and let the tortilla sit in the pan for 2 minutes.
  • Carefully slide the omelet onto a plate! To serve as a main course, slice it into 6-8 pieces like a pie. Serve sliced French bread on the side.
  • If you are serving as an appetizer, slice a baguette into pieces about ½ inch think. Cut the tortilla into 1.5" squares and place a piece on top of each slice of bread.
  • It is simply delicious served with sofrito, fried tomato sauce that is made all over Spain. Tomatoes, onions, garlic, green peppers and olive oil sautéed in a frying pan.

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BEST SPANISH OMELETTE RECIPE (JUST 5 INGREDIENTS) - SCRUMMY LANE
2022-04-27 Heat up the olive oil in a medium to large frying pan / skillet on a medium-high heat. Add the potatoes and onions and season well with salt and pepper. Stir fry for a minute or two. Then turn the heat right down, cover and let cook slowly for 20 to 25 minutes.
From scrummylane.com


SPANISH OMELETTE (TORTILLA DE PATATAS) - JULIA'S CUISINE
2018-06-15 Give the potatoes a good rinse in cold water. Add the salt to the potatoes and give then a shake in a colander. Heat the oil in a 6 or 7 inch skillet set over medium to high heat. Add all the potatoes and cook them for around 8 minutes until soft but not golden or crispy. Stir them as they cook to ensure even cooking.
From juliascuisine.com


HOW TO MAKE SPANISH TORTILLA - TRADITIONAL RECIPE - FOOD'N ROAD
Prepare tortilla mixture. As soon as the potato and onion are ready, drain the excess oil and add the potatoes and onions in the bowl with the eggs; Let the mixture of eggs, potatoes and onions rest for 10 to 15 min; Meanwhile, store the oil used for the potatoes in a glass jar. Reserve the same pan to cook the tortilla;
From foodandroad.com


HOW TO COOK SPANISH TORTILLA DE PATATAS EASY
The best Authentic Spanish tortilla de patatas recipe. First, peel the potatoes, wash and clean them and after that dry them. Then cut the potatoes in thin slices about 1/2 cm, it could be thicker if you want to taste more the potatoes. After that, heat olive oil (it can be other type of oil, but this one is always better).
From traditionalspanishfood.com


SPANISH OMELETTE RECIPE – HOW TO MAKE TORTILLA DE PATATAS
2020-07-17 In a bowl, mix the 6 eggs lightly. Add salt to the eggs. Then add the potatoes and onions into the bowl with the eggs. Leave 3-4 minutes so that the eggs, potatoes and onion mix well together and blend properly. Put some olive oil in the frying pan. 1 tablespoon. Then add the potato, egg, onion mix into the pan.
From piccavey.com


TORTILLA DE PATATAS - SPANISH RECIPES - DELISH
2008-09-11 Place a plate over the top of the pan and invert the pan so the tortilla winds up on the plate, raw side down. If the pan looks dry, add the …
From delish.com


HOW TO: MAKE SPANISH TORTILLA DE PATATAS — SINCERELY, SPAIN
2021-04-15 Part of a meal or a Bocadillo. The great thing about the Spanish omelette is that it can be used for almost all meals or snacks throughout your day (although, we wouldn’t recommend only eating tortillas all day, everyday). We have seen people happily eat a slice for breakfast—between the eggs and potatoes, it will fill you up—, tortilla with salmorejo is a …
From sincerelyspain.com


SPANISH OMELETTE RECIPE ♥️ | EASIEST BREAKFAST RECIPE| TORTILLA DE ...
52 views, 7 likes, 0 loves, 5 comments, 0 shares, Facebook Watch Videos from Divya’s Super Kitchen: Spanish Omelette Recipe ♥️ | Easiest Breakfast...
From facebook.com


RECIPE: HOW TO MAKE A CLASSIC SPANISH TORTILLA DE PATATAS
2020-04-17 The process. In a large stockpot over medium high heat, add 3/4 litres of olive oil. When it is hot but not smoking, add the potatoes and onions. Lower heat to medium. Cook, poaching the potatoes and onions until the potatoes are fork tender, about 10 minutes. Meanwhile, in a large bowl, crack your eggs and beat. Add salt.
From thelocal.es


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