Tortilladeespinaca Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

TORTILLA ESPANOLA



Tortilla Espanola image

María de los Angeles Rodr‭guez Artacho, co-owner with her husband of Bar Jordi, was kind enough to share her recipe.

Categories     Egg     Onion     Potato     Breakfast     Brunch     Fall     Spring     Summer     Winter     Pan-Fry     Gourmet

Yield Serves 4 to 8 for tapas or lunch

Number Of Ingredients 5

1 1/2 cups oil
2 1/2 pounds boiling potatoes, peeled and cut into 1/3-inch dice
2 1/2 cups chopped onion
1 tablespoon coarse salt
10 large eggs

Steps:

  • Heat oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking and add potatoes, onion, and half of salt. Cook over moderately low heat, stirring occasionally, until vegetables are very tender but not colored, about 45 minutes. Drain vegetables in a large colander set over a bowl and cool 5 minutes. Lightly beat eggs in a large bowl. Gently stir in vegetables with 1 tablespoon oil, salt, and pepper to taste.
  • Return 1 tablespoon oil to skillet and add mixture, pressing potatoes flush with eggs. Cook over low heat, covered, 12 to 15 minutes, or until almost set. Turn off heat and let stand, covered, 15 minutes. Shake skillet gently to make sure tortilla is set on bottom and not sticking to skillet. Invert tortilla onto a large flat plate and slide back into skillet, bottom side up. (Alternatively, especially if top is still loose at this point, slide tortilla onto plate first. Cover it with skillet and invert tortilla back into skillet.) Round edge with a rubber spatula and cook over low heat, covered, 15 minutes more, or until set. Slide tortilla onto a serving plate and serve warm or at room temperature.

TORTILLA ESPANOLA



Tortilla Espanola image

Tortilla Espanola is a dish I make all the time at home. My boyfriend's family are Spanish, and he just loves this authentic dish. It's easy to prepare and always a crowd pleaser. Traditionally this dish only uses only onions, potatoes and egg; however I like to add a little green, either parsley or chives depending on your taste. They're both wonderful.

Provided by Jaime The Tomato Snob

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 50m

Yield 4

Number Of Ingredients 9

1 tablespoon olive oil, or more if needed
2 large potatoes, peeled and thinly sliced
salt and pepper to taste
¼ teaspoon smoked paprika, or to taste
1 sweet Spanish onion, thinly sliced
6 eggs
1 teaspoon olive oil
1 bunch fresh parsley, coarsely chopped
1 tablespoon olive oil

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • In an ovenproof skillet over medium heat, heat 1 tablespoon of olive oil until it shimmers, and place the potatoes into the hot oil. Season with salt and pepper, and sprinkle with smoked paprika. Pan fry the potatoes, stirring and tossing occasionally, until they are beginning to soften, about 8 minutes. Stir in the onion, and cook, stirring occasionally, until the potatoes and onion are slightly browned and the onion is translucent, about 10 more minutes. Take the skillet off the heat, and allow to cool for about 5 minutes.
  • Beat the eggs with 1 teaspoon of olive oil in a large bowl. Stir in the parsley, add the potato-onion mixture, and lightly combine.
  • Heat 1 tablespoon of olive oil in the skillet over medium heat until it shimmers, then gently spoon the egg-potato mixture into the hot skillet. Reduce heat to medium-low, and shake the skillet a few times to help release the omelet from the bottom of the skillet.
  • Slide the skillet into the preheated oven, and bake until the omelet is puffed and the top is golden brown, about 5 minutes. A toothpick inserted into the center of the omelet should come out clean. Cut the omelet into pie-shaped pieces, and serve hot.

Nutrition Facts : Calories 340.3 calories, Carbohydrate 37.3 g, Cholesterol 279 mg, Fat 15.7 g, Fiber 5.2 g, Protein 14 g, SaturatedFat 3.5 g, Sodium 126.2 mg, Sugar 3.7 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 ESPANOLA



Tortilla Espanola image

Provided by Food Network

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 11

3 tablespoons, plus 1 teaspoon olive oil
1 Spanish onion, julienne
6 garlic cloves, sliced thin
12 eggs, beaten in a large bowl
2 baking potatoes, like russets, peeled, sliced in 1/4 inch thick rounds
Salt and freshly ground black pepper, to taste
6 artichokes, boiled, cleaned (hearts only in quarters)
1 tablespoon chopped thyme, plus more for garnish
1 tablespoon chopped marjoram, plus more for garnish
1 lemon, zested
1 cup grated cheese (Parmesan or Jack)

Steps:

  • Heat oven to 325 degrees F.
  • In a large oven-proof saute pan on medium high, add 1-tablespoon olive oil. Saute the onion and garlic until golden and add directly to the beaten eggs in the bowl.
  • In the same pan, still on medium high heat, add 1-tablespoon olive oil, add potatoes, and saute until golden. Season with salt and pepper, add directly to the egg and onion mixture.
  • In the same pan heat 1-tablespoon olive oil, add artichokes, toss in the pan until golden, and add to egg-onion-potato mixture. Sprinkle the herbs, lemon zest, salt, and pepper on top of the egg mixture.
  • In the same pan, heat 1-teaspoon oil on low heat. Add 1/2 of egg mixture. Top with 1/2 of grated cheese. Add the rest of the egg mixture and the rest of the cheese. Cook until just set, and place gently in the oven until cooked through, about 25 minutes.
  • Allow to stand at room temperature about 10 minutes. Place a large plate over the pan, flip the omelet onto the plate, and serve, garnished with the fresh herbs.

TORREJAS DE ESPINACA (PERUVIAN VEGETABLE FRITTERS)



Torrejas De Espinaca (Peruvian Vegetable Fritters) image

These traditional bocaditos (snacks) were a family favorite at my grandparents' house; even the children (ie. me) loved them and ate them in lieu of potato chips in front of the TV!

Provided by Danica Paz

Categories     Vegetable

Time 12m

Yield 14 fritters, 4 serving(s)

Number Of Ingredients 6

2 cups spinach leaves, trimmed
2 green onions
3 eggs
3 tablespoons flour
2 tablespoons milk
salt & pepper, to taste

Steps:

  • Wash spinach leaves well, then chop into 1cm pieces. Place in bowl.
  • Julienne green onions, add to bowl.
  • Scramble eggs with a little milk and rest of ingredients.
  • Mix egg mixture into vegetables and let sit 5 minutes.
  • Drop by tablespoons into hot oil. When edges are lightly browned, turn over.
  • Remove and drain on paper towel.

Nutrition Facts : Calories 87.2, Fat 4.1, SaturatedFat 1.4, Cholesterol 159.7, Sodium 69.4, Carbohydrate 6.2, Fiber 0.7, Sugar 0.5, Protein 6.1

TORTILLA ESPAñOLA



Tortilla Española image

Perhaps the most Spanish of all tapas, this potato omelet makes a satisfying meal on its own; you can also serve it as a part of a spread with jamón, serrano, chorizo, cheese, olives and piquillo peppers. Poaching the potatoes and onions in olive oil makes them almost creamy. (Keep the infused oil in the fridge; it's great for dipping bread or other uses.)

Provided by Francis Lam

Categories     main course

Time 1h

Yield 8 - 12 servings

Number Of Ingredients 7

1 1/4 pounds onions, diced
1 large green bell pepper, seeded and chopped
4 cloves garlic, minced
2 1/2 pounds russet potatoes
Kosher salt, to taste
4 cups extra-virgin olive oil
10 large eggs

Steps:

  • Place the onions, pepper and garlic in a large bowl. Peel the potatoes, quarter them lengthwise, and slice those crosswise into 1/8th inch tiles. (A mandoline is great for this.) Add them to the onion mixture and season with 2 teaspoons kosher salt.
  • Heat the oil over high heat in a 12-inch, deep-sided skillet (preferably nonstick or well-seasoned cast iron). Drop 1 potato tile into the oil as it heats; when it floats and then begins to fry vigorously, carefully add all the potato-onion mixture and stir gently.
  • Cook the potatoes at a vigorous simmer, stirring occasionally so they don't brown too much on the bottom, until they are very soft but not quite losing their shape, 20 to 25 minutes. Drain the potatoes through a colander and let them cool until warm.
  • Beat the eggs in a large bowl. Taste the potatoes for salt and season the eggs with salt accordingly. Stir the potatoes into the eggs.
  • Place the skillet over medium high heat. When it is very hot, pour in the potato mixture, spread evenly and turn heat to medium. Using a spatula, gently pull the edges of the tortilla towards the center to release them from the pan and let any liquid egg run out the sides.
  • After 4 minutes, cover the pan with the bottom of an oiled baking sheet. Using towels or oven mitts, carefully flip the pan onto the sheet, place the pan back over the heat, then slide the inverted tortilla back into the pan. Cook, without stirring, for 3 minutes. Both sides of the tortilla should be golden brown.
  • Insert a long skewer into the side of the tortilla to see how wet it is inside. Some prefer the inside a little moist, some fully cooked. You can continue to cook it, flipping the tortilla as described once a minute, until it's done to your liking. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 953, UnsaturatedFat 75 grams, Carbohydrate 27 grams, Fat 91 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 14 grams, Sodium 754 milligrams, Sugar 4 grams, TransFat 0 grams

BAKED TORTILLA ESPANOLA



Baked Tortilla Espanola image

This baked version of tortilla espanola is like a potato-and-onion fritatta. Often sliced and served as an appetizer, it maintains its Spanish accent with a pinch of saffron.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 35m

Number Of Ingredients 9

1/2 cup extra-virgin olive oil
4 strands saffron
2 large baking potatoes, peeled and thinly sliced crosswise
1 medium red onion, thinly sliced (1 cup)
5 garlic cloves, finely chopped (1/4 cup)
Coarse salt and freshly ground pepper
5 large eggs
1/2 cup coarsely chopped fresh flat-leaf parsley
1 tablespoon fresh thyme

Steps:

  • Preheat oven to 400 degrees. Heat oil and saffron in an 8-inch skillet over medium heat. Add potatoes, onion, and garlic, and stir well. Gently press into an even layer with a spatula. Reduce heat to medium-low, cover, and cook for 10 minutes. Stir, season with salt and pepper, and press again. Cover, and cook for 10 minutes. Drain in a colander, reserving oil.
  • Whisk together eggs, parsley, and thyme. Season with salt and pepper. Stir in potato mixture. Heat 2 tablespoons reserved oil in the skillet over medium heat. Pour in egg mixture, and gently press into an even layer. Reduce heat to medium-low. Cook, uncovered, for 2 minutes.
  • Bake until set, about 5 minutes. Invert, or serve from pan.

TORTILLA ESPANOLA (SPANISH TORTILLA)



Tortilla Espanola (Spanish Tortilla) image

Unlike most omelets, a Spanish tortilla is served at room temperature. It is the classic tapa, prepared all over Spain.

Provided by sjmoraes

Categories     Appetizers and Snacks     Tapas

Time 2h20m

Yield 6

Number Of Ingredients 9

½ cup olive oil
2 pounds baking potatoes, peeled and cut into 1/4-inch slices
salt and pepper to taste
2 tablespoons olive oil
2 onions, sliced into rings
6 eggs
1 roasted red pepper, drained and cut into strips
3 ounces Spanish serrano ham, chopped
2 tablespoons chopped fresh Italian parsley

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.

Nutrition Facts : Calories 476.6 calories, Carbohydrate 35.8 g, Cholesterol 198.5 mg, Fat 32.3 g, Fiber 3.9 g, Protein 12.5 g, SaturatedFat 6.5 g, Sodium 449.1 mg, Sugar 5.3 g

SPANISH TORTILLA



Spanish Tortilla image

The Spanish tortilla has nothing in common with the Mexican variety except its shape and its name. One is just a bread. The other can be an appetizer, a snack, or even a light meal. But the Spanish tortilla has another advantage: because it is better at room temperature than it is hot, it should be made in advance, anywhere from 15 minutes to a few hours. In its most basic form, the tortilla is a potato and egg open-faced omelet that derives most of its flavor from olive oil. Onions or scallions can replace the potato in part or entirely, as can cooked greens like chard. The only hard part is turning the partly formed tortilla, so do it swiftly and carefully (using a nonstick skillet makes it much easier). The worst that will happen is that a little potato and egg will be left behind when you return the cake to the skillet. If you can't bring yourself to risk the flip, just slide the pan into a 375-degree oven until the eggs are completely set, but not overcooked.

Provided by Mark Bittman

Categories     brunch, appetizer

Time 40m

Yield 3 main-course or 6 appetizer servings

Number Of Ingredients 5

1 1/4 pounds potatoes, 3 or 4 medium
1 medium onion
1 cup olive oil
Salt and freshly ground black pepper
6 extra-large or jumbo eggs

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.

Nutrition Facts : @context http, Calories 980, UnsaturatedFat 67 grams, Carbohydrate 38 grams, Fat 84 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 14 grams, Sodium 988 milligrams, Sugar 4 grams, TransFat 0 grams

More about "tortilladeespinaca food"

30 EASY TORTILLA APPETIZERS INCLUDING PINWHEEL RECIPES
Peanut Butter Granola Pinwheels. I came across this easy and tasty snack while searching online for healthy munchies for kids. Great for after school, it's really quick to make and filling enough to hold the kids until dinner. To satisfy heftier appetites or to serve as a power lunch, cut each tortilla into fewer pieces or provide one per child.
From tasteofhome.com


TORTILLA DE ESPINACAS - YOUTUBE
Aprende con este vídeo a preparar una riquísima Tortilla de Espinacas. La receta está explicada paso a paso y de forma sencilla, para que os sea fácil hacerl...
From youtube.com


20 RECIPES WITH TORTILLAS - HOW TO MAKE TORTILLAS INTO A ...
15-Minute Chile-Lime Salmon Tacos. The salmon is kissed with a punchy chile-lime coating, and stuffed in a warm tortilla with lime-tinged avocado, crunchy shredded cabbage, and a sprinkle of fresh cilantro leaves. Go to Recipe. 17 / 20. Peanut Butter, Banana, and Granola Wrap.
From thekitchn.com


LIST OF TORTILLA-BASED DISHES - WIKIPEDIA
This is a list of tortilla-based dishes and foods that use the tortilla as a primary ingredient. A tortilla is a type of soft, thin flatbread made from finely ground corn or wheat flour.Originally derived from the corn tortilla (tortilla in Spanish means "small torta", or "small cake"), a bread of maize which predates the arrival of Europeans to the Americas, the wheat flour tortilla was an ...
From en.wikipedia.org


TORTILLADEESPINACA BEST RECIPES WITH INGREDIENTS ...
Tortilladeespinaca Best Recipes TORTILLA ESPANOLA (SPANISH TORTILLA) 2022-04-24. Unlike most omelets, a Spanish tortilla is served at room temperature. It is the classic tapa, prepared all over Spain. Provided by sjmoraes. Categories Appetizers and Snacks Tapas. Time 2h20m. Yield 6. ...
From cookingtoday.net


SPANISH CUISINE - TORTILLA ESPINOZA — WHAT IS IT AND HOW ...
Seasoned Advice is a question and answer site for professional and amateur chefs. It only takes a minute to sign up. Sign up to join this community
From cooking.stackexchange.com


HOW TO MAKE A TYPICAL SPANISH TORTILLA - ANDALUCIA.COM
Peel the potatoes and either slice them thinly or cut into dice. Heat the oil in a non-stick frying pan and cook the potatoes slowly until fork tender, about 30 minutes, adding the chopped onions after 15 minutes. Nb: The potatoes should not brown. Beat the eggs in a bowl with the salt. Place a plate over the potatoes and tip out the excess oil ...
From andalucia.com


TORTILLA DE ESPINACAS. SPANISH FOOD RECIPE: SPINACH ...
About Press Copyright Contact us Creators Advertise Developers Terms Privacy Policy & Safety How YouTube works Test new features Press Copyright Contact us Creators ...
From youtube.com


RECIPES AROUND THE WORLD: TORTILLA ... - THE BLONDE ABROAD
Recipe + Preparation. Peel the potatoes and dice into 1-inch pieces. Peel and chop the onion. Heat olive oil in a nonstick medium-sized pan (12-inch) at medium heat.
From theblondeabroad.com


SPANISH TORTILLA (TORTILLA ESPAñOLA) - A COUPLE COOKS
Let sit for 15 minutes. Pat dry with paper towels. While the potatoes sit, dice the onion. In a 10-inch non-stick or cast iron skillet***, heat 1 ½ cups of the olive oil over medium-high heat. Place the potatoes in the hot oil and cook, turning occasionally, until browned and tender, 10 …
From acouplecooks.com


HEALTHIEST TORTILLA ESPAñOLA RECIPE - EAT THIS NOT THAT
Season with the salt. Add the eggs to the pan, cover, and cook for about 10 minutes, until most of the egg is set. Uncover and finish by placing the pan 6" under the broiler for 3 to 4 minutes to brown the top of the tortilla. Let the tortilla rest for a few minutes. When ready to eat, slip from the pan and cut into wedges.
From eatthis.com


TORTILLA ESPANOLA - AUTHENTIC SPANISH TORTILLA RECIPE
Preheat oven to 350 degrees. Heat olive oil in a 10-inch cast iron skillet or other 10-inch ovenproof pan. Working in batches, lightly fry potatoes and onion until soft, but not browned or crispy. Using a slotted spoon, remove to a bowl or plate.
From savoryexperiments.com


AUTHENTIC SPANISH TORTILLA RECIPE - OH, THE THINGS WE'LL MAKE!
Forming the tortilla. If you plan on using the same frying pan, make sure to fully clean it before proceeding. (Any bits of potatoes or onions that stick to the pan will cause the tortilla to stick too.) Pre-heat the pan with a thin layer of olive oil, and then pour the egg and potato mixture into the warm pan.
From thethingswellmake.com


ARGENTINE TORTILLA (TORTILLA DE PAPAS) - LALA LUNCHBOX
6 large eggs. salt and pepper to taste. Method. 1. Preheat the oven to 400 F. 2. Lay out the potatoes and onions on a baking sheet lined with parchment paper, drizzle with olive oil and sprinkle with paprika. 3. Roast for approximately 35-40 minutes or until the potatoes and onions are nicely browned on the edges.
From lalalunchbox.com


AUTHENTIC SPANISH TORTILLA DE PATATAS RECIPE - DELISHABLY
Instructions. Peel the onion and potatoes. Cut them into thin, even slices. (Using a mandoline makes this a lot easier, if you have one.) Heat oil in a large skillet (8 to 10 inches in diameter) over medium heat until it begins to shimmer. Test a single slice of potato in the oil; if it bubbles, you are ready to fry.
From delishably.com


LEARN ALL ABOUT SPANISH TORTILLAS (TORTILLAS ESPANOLAS)
Tortilla de patatas, one of the best known and universally liked Spanish dishes, builds on a base of sliced potatoes and chopped onions fried in olive oil, then mixed with beaten egg and cooked to form a solid omelet (similar to what the Italians call a frittata ). Though it shares a name with the common Latin American flatbread, the similarity ...
From thespruceeats.com


SPANISH TORTILLA RECIPE - BON APPéTIT
Step 3. Heat 3 Tbsp. reserved oil from measuring cup in skillet over medium-high heat. Add egg-potato mixture and cook, stirring constantly but gently to keep potatoes intact, until eggs begin to ...
From bonappetit.com


TORTILLA ESPAñOLA RECIPE | MYRECIPES
Step 3. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place pepper halves in a paper bag; fold to close tightly. …
From myrecipes.com


SPANISH TORTILLA RECIPE - EATINGWELL
Heat 2 teaspoons oil in a medium nonstick skillet over medium heat. Add onion and cook, stirring, until translucent, 3 to 4 minutes. Add potatoes, thyme and paprika and cook for 2 minutes more. Advertisement. Step 2. Lightly whisk eggs and egg whites in a large bowl.
From eatingwell.com


15 DELICIOUS TORTILLA RECIPES YOU'VE NEVER TRIED
2. Tortilla-Crusted Chicken Tenders. Courtesy. Make the crunchiest, most scrumptious chicken fingers ever with tortilla breadcrumbs. Get the recipe from Taste and Tell. 3. Fried Egg Tortillas ...
From cosmopolitan.com


24 THINGS TO MAKE WITH TORTILLAS OTHER THAN THE USUAL ...
Get the recipe. 3. Nutella breakfast roll-up – great breakfast on the go! Spread Nutella evenly onto a tortilla wrap. Place peeled banana on one edge of the tortilla. Wrap the tortilla around the banana. Cut into 1 inch thick sections to make several rolls. 4.
From recipetineats.com


SPANISH TORTILLA RECIPE | TORTILLA ESPAñOLA (SPANISH OMELETTE)
Instructions. 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.
From themediterraneandish.com


20 WAYS TO USE TORTILLAS - EPICURIOUS
Step 1: Top half of a tortilla with a filling good enough to eat solo. Step 2: Fold it over. Step 3: Fry on both sides to warm the center, and …
From epicurious.com


AUTHENTIC SPANISH TORTILLA RECIPE ... - FUN FOOD TRAVELLING
Preparation. Cut the potatoes and onion and add a bit of salt. Put a mixture of extra virgin olive oil and sunflower oil in a frying pan or a saucepan. Put the potatoes, onions, fresh rosemary, garlic cloves and the lemon peel in the saucepan with the cold oil ( to add garlic and rosemary are my personal tips and they serve to give a more ...
From funfoodtravelling.com


SPANISH OMELET (TORTILLA ESPAñOLA) RECIPE - THE SPRUCE EATS
Place the potatoes and onions in a large bowl, sprinkle with salt, and mix together. In a large, heavy, nonstick frying pan, heat 1 1/2 cups of olive oil over medium-high heat. Carefully place the potato-onion mixture into the frying pan, spreading it evenly over the surface. The oil should almost cover the potatoes.
From thespruceeats.com


TORTILLA ESPAñOLA - MOMMY'S HOME COOKING
Heat the oil in a medium (9 inch) nonstick skillet over medium-low heat. Cook potatoes, turning occasionally, until soft, about 10-15 minutes. Add onion and mix to incorporate. Add 1 teaspoon of salt and black pepper to taste; cook until onion is translucent and fragrant, and the potatoes are lightly golden, about 5 minutes.
From mommyshomecooking.com


SPANISH TORTILLA - MY GORGEOUS RECIPES
In a frying pan, add two tablespoons of oil and fry the potatoes and onion until tender. Add the garlic, fry for a further 30 seconds and remove from the heat. Transfer the fried potatoes, onion and garlic on a plate lined with kitchen towl so they can cool slightly. In a bowl, whisk the eggs well with salt and pepper.
From mygorgeousrecipes.com


THE AUTHENTIC TORTILLA ESPAñOLA RECIPE - SPAIN ON A FORK
Peel the potatoes. Rinse and pat dry potatoes. Using a frying pan, turn your burner on to medium heat and add the 1/2 cup olive oil. Cut potatoes into small thin pieces. Add potatoes to frying pan. Peel and dice the onion. Add the onion to the potatoes on the frying pan and mix together and add salt to your liking.
From spainonafork.com


RECIPE OF TORTITAS DE ESPINACAS SALUDABLES. - COMEMEJOR
Enfriar la mezcla. Quitar el exceso de agua y reservar. Calentar 2 tazas de agua y añadir la avena, cocina hasta suavizar y colar. Mezclar espinacas, avena, huevo, queso y harina integral. Forma esferas y aprieta con las manos hasta formar …
From comemejor.com


TORTILLA DE ESPINACAS - YOUTUBE
Suscribirse: http://goo.gl/NCsxyUReceta de cocina sobre como hacer una tortilla de espinacas. Desde ingredientes y cantidades, hasta la técnica para elabora...
From youtube.com


CALORIES IN TORTILLA DE ESPINACAS Y PAPA - CALORIE, FAT ...
Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe. Calories per serving of Tortilla de espinacas y papa 109 calories of Baked Potato (baked potatoes), (0.75 potato (2-1/3" x 4-3/4")) 95 calories of Egg, fresh, whole, raw, (1.50 medium) 93 calories of Canola Oil, (0.75 tbsp)
From recipes.sparkpeople.com


TORTILLA ESPANOLA - COUNTRY LIVING
Heat 1 tablespoon reserved oil in the skillet over medium-low heat. Pour the egg mixture into the skillet. Cook until just set -- 5 to 7 minutes. Loosen the sides with a spatula, place a heat-proof plate facedown over the skillet, and invert the tortilla. Heat remaining oil in the skillet over low heat. Slide in tortilla, cooked side up.
From countryliving.com


SPANISH TORTILLA RECIPE | SPANISH-FOOD.ORG
Perhaps Spanish tortilla is the most versatile example of Spanish food, since other ingredients such as chorizos, red peppers and a number of other elements can be added, it can be served as a "ración", "tapa" or "bocadillo" (sandwich) or "pincho". It may be found in any Spanish restaurant and bars, it's a typical sandwich mothers send as a meal for school and most Spanish know …
From spanish-food.org


TORTILLA ESPAñOLA RECIPE | BON APPéTIT
Heat 1 Tbsp. oil in a large skillet over medium heat. Add onion, season with salt, and cook, stirring occasionally, until softened and dark brown, 35–40 minutes.
From bonappetit.com


EASY TORTILLA DE PATATAS - TASTES BETTER FROM SCRATCH
Beat the eggs together and pour over the cooked potatoes 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.
From tastesbetterfromscratch.com


15 RECIPES FEATURING TORTILLAS - REAL SIMPLE
Chicken and Chorizo Tacos With Slaw. Chicken and Chorizo Tacos With Slaw. Credit: Paul Sirisalee. To give the tortillas an authentic char, set a gas burner to medium low. Using tongs, toast the tortillas one at a time, turning …
From realsimple.com


SPANISH POTATO TORTILLA (TORTILLA ESPAñOLA) RECIPE ...
Heat the skillet on medium high. Add the 1 Tbs. reserved oil. Let the pan and oil get very hot (important so the eggs don’t stick), and then pour in the potato and egg mixture, spreading it evenly. Cook for 1 minute and then lower the heat to medium low, cooking until the eggs are completely set at the edges, halfway set in the center, and ...
From finecooking.com


HOW TO MAKE A SPANISH TORTILLA - COOKING FOR KEEPS
Preheat oven to 375 degrees. Add oil and butter to a 9-inch cast-iron skillet. Turn the heat on medium and when the butter melts, add potatoes, onions and salt. Saute potatoes and onions for 7-8 minutes, stirring often until slightly softened. Cover with a lid and let the vegetables steam for 4-5 minutes.
From cookingforkeeps.com


SPANISH TORTILLA (TORTILLA ESPAñOLA ... - CAROLINE'S COOKING
Cook, stirring regularly to move the bottom pieces to the top and prevent browning for around 20min, until the potato/rutabaga slices are soft to the knifepoint. Beat the eggs in a medium bowl and season with salt and pepper. Add the …
From carolinescooking.com


Related Search