Tortilla Valenciana Recipes

SPANISH TORTILLA

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of water to a boil over medium heat. Add the potato slices and cook until they are just tender. Drain and reserve.
• Meanwhile, in a medium nonstick saute pan, heat the olive oil and add the onions. Season with salt and black pepper, to taste, and cook the onions until they are soft and starting to caramelize, about 5 minutes. Drop in the sliced chorizo and the garlic and cook until the sausage starts to brown. Remove the pan from heat.
• In a large bowl, beat the eggs until they are light yellow in color. Stir in the milk, green onions, and Cheddar and combine until incorporated. Adjust the seasonings with salt and black pepper. Add the chorizo mixture and potatoes to the bowl and stir gently. Return the entire mixture back to the saute pan. Put the pan in the oven and bake until the eggs set, about 15 minutes. Remove from the oven and let the tortilla rest in the pan 10 minutes before inverting it. Using a large clean plate as an aid, flip the tortilla over and slide it out onto a large cutting board. Slice the tortilla into wedges and arrange on serving dishes. Serve it warm or at room temperature.

AUTHENTIC PAELLA VALENCIANA

Steps:

• Heat a paella pan over medium-high heat, and coat with olive oil. Add the chicken, rabbit and garlic; cook and stir until nicely browned. Move the browned meat to the sides of the pan, and add the tomato, butter beans, peas, and green beans. Season with paprika, and mix well.
• Fill the paella pan almost to the top with water, measuring the water as you put it in. This is to help you to determine how much rice to add, as paella pans come in different sizes. Bring to a boil. Simmer for about 1 hour to make a nice broth.
• Season with a generous amount of salt, and just enough saffron to make a nice yellow color. Season with thyme and rosemary if desired. The goal is to make a rich tasting broth that will soak into the rice to make it delicious. Stir in half as much rice as the amount of water in the pan. Cover, reduce heat to low, and simmer until all of the liquid has been absorbed, about 20 minutes.

AUTHENTIC MEXICAN TORTILLAS

Steps:

• Combine the flour, baking powder, and salt. Either by hand or with a pastry cutter, cut in the shortening till the mixture is crumbly. If the mixture looks more floury than crumbly, be sure to add just one or two more tablespoons of shortening till it is crumbly. Add about 3/4 cup hot water to the mixture, or just enough to make the ingredients look moist.
• With your hand or a large fork, knead the mixture making sure to rub the dough against the sides of the large mixing bowl to gather any clinging dough. If the dough still sticks to the side of the bowl, add a couple more tablespoons of flour until the dough forms a soft round shape. The dough is ready to roll out now, but it is best to let it rest. Cover it with a dish towel, and let it sit for about an hour or so.
• Take the dough, and pull it apart into 10 to 12 balls. Lightly flour your rolling area, and roll each ball with a rolling pin to about 1/8 inch thickness.
• Place each tortilla on a medium hot cast iron skillet. Cook for about 1 to 2 minutes on each side, or until the tortilla does not look doughy.

HOMEMADE TORTILLAS

Steps:

• In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes., Divide dough into 8 portions. On a lightly floured surface, roll each portion into a 7-in. circle., In a greased cast-iron or other heavy skillet, cook tortillas over medium heat until lightly browned, 1 minute on each side. Serve warm.

25 EASY FOODS WITH TORTILLAS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a tortilla recipe in 30 minutes or less!

TORTILLA VALENCIANA

Steps:

• Wash the spinach. Remove and discard any tough stalks and shred the leaves. Blanch the spinach in the water that clings to it and drain as soon as it collapses. Press the spinach dry through a sieve and leave to cool a little.
• Lightly beat the eggs with the nutmeg and salt and pepper. Stir in the spinach and nuts.
• Heat the oil in an 8 " frying pan. Tip in the egg mixture . Fry gently for about 10 minutes until the eggs begin to look set. As it cooks neaten the sides with a spatula to build up a deep stright edge.
• Slide it out on to a plate then insert it back into the pan and cook the other side for about 5 minutes. A little more oil in the pan may be necessary. Drain well.
• Serve warm or cool, cut into quarters with piping hot chips fried in olive oil and a tomato salad.

PAELLA A LA VALENCIANA

Steps:

• boil the cockles until all the shells are opened, and keep the water.
• Heat the oil and fry all the ingredients except the cockles and rice.
• Add the rice and fry until it has absorbed all the moisture. add the water from the cockles and boil briskly until the rice thickens.
• add the cockles.
• place the pan on a hot plate and cook slowly until rice is tender.
• allow to rest for 20 minutes before serving.

ENSALADA VALENCIANA

Steps:

• Marinate oranges and onion in olive oil, vinegar, salt and pepper for 15 minutes to one hour.
• Add to salad greens and toss.

VALENCIAN RICE (ARROZ A LA VALENCIANA)

Steps:

• 1) Place the whole chicken in a pot. Pour enough water into the pot to barely cover the chicken. Add a pinch of salt, a pinch of pepper and a pinch of poultry seasoning (optional).
• 2) Bring water to a boil, cover and cook at medium/low heat for about one hour. Turn the chicken over about half way through to insure even cooking. Keep an eye on it so that it will not dry out and burn. However, the level of the water at the end should be fairly low, so don't add a lot of water through the cooking process. The tighter your lid fits on the pot, the less water you will need to replace. Remove from heat and allow to cool until it can be handled comfortably.
• 3) Debone the chicken setting all the bones and skin aside in a bowl. Do not discard the broth from the chicken.
• 4) In a very large frying pan, heat the butter and olive oil. Add the diced tomatoes, bell pepper strips, chopped onions (both) and 1 teaspoon of salt. When white onions look transparent, add the tomato paste, capers and olives and stir. Add the sausage slices, shrimp, oysters, the de-boned chicken meat and whatever broth you had left. Now is also the time to add the wine or beer if you are using any.
• 5) Continue to stir over medium/low heat until the mixture becomes almost dry (broth has evaporated and been absorbed). Now add the cooked rice a little at a time while stirring. Finally, add the early peas and stir gently to blend them inches.
• 6) Serve hot accompanied by a large glass of Spanish Sangría poured over some ice, an orange wedge and a wedge of pineapple.