Best 8 Potato Tortilla With Artichokes And Red Peppers Recipes

MEDITERRANEAN ARTICHOKE AND RED PEPPER ROLL-UPS

Steps:

• In a small bowl, combine the artichokes, cream cheese, Parmesan cheese, feta cheese, green onions and pesto until blended. Spread 1/4 cup mixture over each tortilla; top with red peppers and roll up tightly., Place 1 in. apart on a greased baking sheet. Bake at 350° until heated through, 12-15 minutes. Cut into thirds. Meanwhile, in a small bowl, combine sour cream and chives. Serve with rolls.

SPANISH TORTILLA WITH BELL PEPPER

Steps:

• Preheat oven to 375 degrees. In a medium ovenproof nonstick skillet, heat oil over medium. Add potatoes, bell pepper, and onion; season with salt and pepper (skillet will be very full). Cover, and cook, stirring occasionally, until potatoes are crisp-tender, 14 to 16 minutes. Uncover, and cook off excess liquid, 1 to 2 minutes.
• In a bowl, whisk together eggs, parsley, hot sauce, 1/2 teaspoon salt, and teaspoon pepper. Pour egg mixture over vegetables in skillet, and stir to distribute evenly. With the back of a spatula, press down on vegetables so they lay flat and are submerged.
• Bake until tortilla is set, 12 to 16 minutes. To unmold, run a rubber spatula around edge of skillet to release tortilla; invert onto a serving plate. Drizzle tortilla with oil; garnish with parsley.

ANTIPASTO POTATO BAKE

Steps:

• In a large bowl, combine the potatoes, artichokes, peppers, olives, cheese and garlic. Drizzle with oil; toss gently to coat. Transfer to a greased 3-qt. baking dish. Toss bread crumbs and butter; sprinkle over the top. , Bake, uncovered, at 375° for 20-25 minutes or until lightly browned.

ARTICHOKE, POTATO, AND SERRANO TORTILLA

Steps:

• Put the cubed potato in a saucepan with enough cold salted water to cover. Bring to a boil over high heat. As soon as the water boils, remove the potatoes, drain thoroughly and spread out on baking sheet to air dry.
• Set a rack about 6 inches from the heat source and preheat the broiler.
• Heat the olive oil in a 10-inch pan or skillet over medium-high heat. Add the artichoke hearts and cook, tossing, until they are lightly browned, about 5 minutes. Add the potatoes, then the shallots and the thyme. Adjust the heat to low and cook until thyme smells delicious and the shallots soften, about 2 minutes. The potatoes should not brown. Stir in the ham and toss for another minute, just until it frazzles. Scrape the vegetable-ham mixture into a bowl and wipe the pan clean with a wad of paper towels.
• Heat the butter in the pan over medium-high heat until the butter stops foaming. Tilt the pan to make sure the bottom and sides are well coated. Pour in the eggs. Shake the pan while stirring the eggs with a wooden spoon or heat resistant spatula. Lift the edges of the tortilla as they set, letting the raw eggs run into the empty space. Continue until there is no longer any runny egg. Spread the vegetables and ham evenly over the soft eggs, season with salt and pepper, lower the heat, and sprinkle with the cheese.
• Put the tortilla under the broiler and broil until golden brown and bubby, 3 to 4 minutes. Slide tortilla out of the skillet onto a large platter. Serve hot or at room temperature.

POTATO TORTILLA WITH ARTICHOKES AND RED PEPPERS

Steps:

• 1. Heat 2 Tbls of olive oil in a medium-sized skillet over med heat. Add onion and cook until limp but not brown, 3 to 5 min. Add potato and cook, stirring gently, for 5 min. Stir in artichokes and peppers and cook, stirring, for another 2 to 3 min. Using a slotted spoon, transfer the vegetable mixture to a bowl and let cool completely. 2. Place eggs, chicken stock, and a few small pinches of salt in a medium bowl and beat until just scrambled. Add potato mixture and mix until well combined. Let stand for about 10 minutes. 3. Heat 5 tsp of reserved olive oil in a heavy 8-inch skillet over medium-high heat until it is just beginning to smoke. Pour the egg mixture into the skillet and flatten the potatoes with a spatula until the top is fairly even. Reduce the heat to medium-low. Cook, moving and shaking the skillet, running a thin spatula around the edge and sliding it into the middle so that some of the egg runs under for about one minute, then let it cook undisturbed until the top is a little wet but not liquid, 6 to 8 minutes. 4. Run the thin spatula under the tortilla to make sure that no part of the bottom is stuck to the skillet. Top the skillet with a rimless plate slightly larger than the skillet and, using oven mitts, quickly invert the tortilla onto the plate. If the skillet looks dry, add a little more olive oil. Carefully slide the tortilla back into the skillet, uncooked side down. Shake the skillet to straighten the tortilla and push the edges in with the spatula. Reduce the heat to very low and cook the tortilla until a toothpick inserted in the center comes out dry, 3 to 4 minutes. Invert tortilla again, as before, to cook on the first side for another minute. 5. Invert tortilla onto a serving plate and pat the top with a paper towel to get rid of excess oil. Let cool a little, then cut tortilla into wedges and serve warm or at room temperature. To serve as a tapa, cut tortilla into squares and serve with toothpicks.

POTATO AND RED PEPPER FRITTATA

Steps:

• Preheat oven to 400 degrees. In an 8-inch ovenproof nonstick skillet, heat 1 teaspoon oil over medium heat. Add onion and bell pepper, and cook, stirring occasionally, until onion is lightly browned, about 5 minutes. Transfer to a bowl; set aside.
• Heat remaining 2 teaspoons oil in skillet. Add potatoes; season generously with salt and pepper. Cook over medium heat, tossing often, until potatoes are tender and lightly browned, about 10 minutes. Transfer potatoes to bowl with onion mixture; toss to combine. Return mixture to skillet; flatten with a metal spatula.
• In a large bowl, beat eggs with rosemary, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Pour over potato mixture; tilt pan to distribute evenly. Bake until set, 15 to 20 minutes. Cut into wedges, and serve.

ARTICHOKE AND RED PEPPER FRITTATA (WW 4 POINTS)

Steps:

• Lightly coat a 10-inch nonstick, ovenproof skillet with cooking spray over medium heat. (Please note, using a smaller or larger skillet changes both the cooking time and results.).
• Add onion and sauté for a minute. Add garlic, cooked potatoes, artichokes and peppers. Sauté an additional two minutes, stirring occasionally.
• In a medium bowl, beat together red pepper flakes, oregano, salt, pepper, egg whites and eggs.
• Pour over vegetable mixture. After a minute, gently lift egg mixture to let uncooked egg portion run to bottom of skillet. Cook frittata over medium heat until eggs begin to set, about 5 minutes.
• When almost set, sprinkle with cheese. Place skillet under broiler 3 to 4 inches from heat until cheese melts, about one minute.
• Cut into 4 wedges and serve hot. (I actually like cold frittatas as well, å la the Spanish tortilla.).

SPANISH TORTILLA WITH POTATOES, ARTICHOKES, AND PEPPERS

Steps:

• Heat 2 tbsp of the olive oil in a medium-size skillet over medium heat.
• Add the onion and cook until translucent, 3 to 5 minutes.
• Add the potato and cook, stirring gently, for 5 minutes.
• Stir in the artichoke hearts and peppers and cook, stirring, for another 2 to 3 minutes.
• Transfer the vegetable mixture to a bowl and let cool completely.
• Combine the eggs, chicken broth and a sprinkle of salt in a bowl; beat until just blended.
• Add the cooked vegetables and mix well; let stand for 10 minutes.
• Warm a serving plate in a low oven.
• Heat 1 1/2 tbsp olive oil in a skillet until it just begins to smoke.
• Add the egg/vegetable mixture.
• Reduce the heat to medium-low.
• Cook about 5 minutes until the top of the omelette is a little wet but not liquid, periodically lifting the edges and allowing remaining liquid to run under the portions that have set.
• Turn the tortilla onto the warmed plate, then carefully slide it back into pan to cook the top side, adding more oil first if the skillet is dry.
• Reduce the heat to very low and cook the tortilla a few more minutes until a toothpick inserted into the center comes out dry.
• Turn the tortilla out onto the warm serving plate, and lightly blot with a paper towel to remove any excess oil.
• Cut into wedges and serve (warm or at room temperature).