Spanishtortillalighterversion Food

EASY SPANISH TORTILLA RECIPE

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.

SPANISH TORTILLA

Steps:

• Peel and thinly slice the potatoes. Soak slices in water for 10 minutes. Drain and dry completely in a salad spinner. Meanwhile, pour enough olive oil into a large saucepan so it's about an inch deep. Heat over medium heat until a slice of onion bubbles gently when placed in the oil, about 310 degrees F. Add the onions and fry, stirring occasionally until just golden, about 8 minutes. Scoop the onions from the oil with a slotted spoon and drain on a paper-towel lined baking sheet.
• Add about half of the potatoes, and fry until lightly golden and a little puffy, about 10 minutes. Scoop the potatoes from the oil, add to the onions. Repeat with the rest of the potatoes. Reserve the oil. Season the vegetables with 3 teaspoons of the salt. (The preparation of the vegetables can be done up to 2 hours ahead.)
• Break the eggs into a large bowl. Whisk just enough to combine but not so much that they get loose and runny, about 15 times. Add the vegetables and remaining 1 teaspoon salt.
• Heat a medium (10-inch) nonstick skillet over medium heat. Add 2 tablespoons of the reserved oil and heat. Add the tortilla mixture and stir briskly with a spatula to get peaks and valleys in the folds of the egg, about 2 to 3 minutes. Stop stirring and reduce the heat to low, cover and cook until the eggs are set but still pretty loose, about 5 minutes. Lay a flat pan lid or a plate on top and invert the tortilla. Add more oil to the pan if needed, and slide the tortilla back into the pan, cover and finish cooking until set and lightly brown, about 3 minutes more. Slide the tortilla out of the pan to a cutting board to cool slightly.
• Cut into cubes or thin wedges and serve warm or room temperature as is or with 1 of the suggested toppings.
• Heat the olive oil in a medium skillet over medium heat. Add the onions and sugar and half the salt. Cook, stirring occasionally, until golden and sweet, about 1 hour. If the onions begin to get really brown, add a splash of water to slow them down.
• Meanwhile, cut the tomatoes, crosswise. Grate them on the cut side on the largest holes of a box grater into a bowl all the way down to the skins. Discard skins. Add tomato puree, pimenton and bay leaf to the caramelized onions, and continue to cook until quite thick and the tomato separates from the oil, about 10 to 15 minutes more. Season with the remaining salt or to taste. Serve warm or at room temperature.

TORTILLA ESPANOLA (SPANISH OMELET)

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.

SPANISH TORTILLA (LIGHTER VERSION)

Steps:

• Heat the olive oil in a large skillet over medium heat.
• Fry the two cloves of garlic in oil until the oil is nice and fragrant (about 3 minutes). Remove garlic from oil and discard the garlic.
• Add onion to the skillet. Season with a little salt and pepper. Cook onion about 5 minutes, or until translucent and soft, stirring occasionally.
• Add diced, cooked potatoes to skillet. (This is an ideal use for leftover potatoes, if you have them, or you can boil some taters up just for this occasion.)
• Stir to combine potatoes and onion, and then let cook 5 to 10 minutes. Stir occasionally to prevent browning. At some point in the cooking process, you will want to help yourself to little potato to test your seasonings, and then add more salt and pepper to taste.
• Pour beaten eggs over potato mixture. Shake the pan to distribute the eggs nice and evenly. Reduce heat to medium-low and cook for about 6 minutes on one side, or until the sides of the tortilla come away cleanly and are a little brown. NOTE: if you like yours really brown and slightly more authentic, cook it on medium.
• And now, the flip! Invert a plate on top of the skillet and carefully turn your tortilla out. Then VERY CAREFULLY slide the tortilla back into the pan uncooked side down and cook for another 6 minutes.
• Turn out tortilla onto another plate and cut into wedges. It can be served hot or cold, and makes great leftovers.

SPANISH TORTILLA

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.

SPANISH DELIGHT

Steps:

• Preheat the oven to 350 degrees.
• Prepare the egg noodles as described on the package.
• While they are cooking, saute onion and green pepper in olive oil until onion is soft and translucent.
• Add ground beef, chili powder, cumin, and garlic salt.
• Brown and mix well.
• Add tomato paste and 1 tomato paste can full of water (well mixed to pick up all the remaining bits of tomato paste) to the beef mixture.
• Drain corn and mix into beef mixture.
• Let simmer until noodles are done.
• Grease your casserole dish.
• When noodles are cooked to your satisfaction, drain them.
• Mix the beef mixture and noodles in the casserole dish.
• Top with grated cheese.
• Bake for 45 minutes.

SPANISH TORTILLA

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.