Best 3 Savory Tortas De Aceite Recipes

**Unveiling the Delightful Savory Tortas de Aceite: A Culinary Journey Through Spanish Cuisine**

In the realm of Spanish culinary delights, a unique delicacy awaits: the savory tortas de aceite. These delectable pastries, hailing from the southern region of Andalusia, are a testament to the region's rich culinary heritage. With their golden brown exterior and flaky layers, these tortas captivate the senses, offering a harmonious blend of flavors and textures. Join us on a culinary adventure as we delve into the secrets behind these savory delights and discover the diverse recipes that bring them to life. From traditional to modern interpretations, we'll explore a range of tortas de aceite that cater to every palate, ensuring an unforgettable gastronomic experience.

Here are our top 3 tried and tested recipes!

SAVORY TORTAS DE ACEITE

Savory Tortas de Aceite image

These Spanish olive oil tortas are somewhere between a flatbread and a crisp bread in texture and are delicious alone (with soup, for example), or topped with whatever you like - cream cheese, cold meat, pesto, antipasto. You choose!

Provided by Beryl O'Laffs

Categories Flat Bread

Time 50m

Yield 8

Number Of Ingredients 8

Ingredients

½ cup warm water (110 degrees F (43 degrees C))
2 tablespoons warm water (110 degrees F (43 degrees C))
½ cup extra-virgin olive oil
1 ½ teaspoons active dry yeast
1 ½ cups all-purpose flour, or more as needed
1 tablespoon dried thyme
½ tablespoon ground dried rosemary
½ teaspoon sea salt

Steps:

Stir 1/2 cup plus 2 tablespoons water, olive oil, and yeast together in a bowl. Set aside in a warm place for 10 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Lightly oil 2 large baking sheets.
Mix flour, thyme, rosemary, and salt together in a separate bowl. Make a well in the center and slowly pour in the yeast mixture, stirring gradually using a fork. Knead gently by hand until a smooth dough forms, 2 to 3 minutes. Add more flour 1 tablespoon at a time if dough is sticky. Let rest in a warm place for 5 to 10 minutes.
Lightly flour a clean work surface and a rolling pin. Divide dough into 8 equal pieces; shape each into a ball. Roll out each ball into a 6-inch circle. Place 4 tortas on each baking sheet.
Bake in the preheated oven for 6 to 7 minutes. Flip tortas over and bake until golden brown, 6 to 7 minutes more. Watch closely towards the end to ensure that they don't burn. Transfer to wire racks to cool.

Nutrition Facts : Calories 215.7 calories, Carbohydrate 18.6 g, Fat 14.3 g, Fiber 1.1 g, Protein 2.8 g, SaturatedFat 2 g, Sodium 111.8 mg, Sugar 0.1 g

SPANISH TORTAS DE ACEITE

Spanish Tortas De Aceite image

Entered for safe-keeping. From June 2012 Vegetarian Times. In southern Spain, these crisp, slightly sweet yeast biscuits are popular as a snack or for breakfast or tea. Preparation time includes 1 hour for rising dough.

Provided by KateL

Categories Dessert

Time 1h29m

Yield 16 tortas, 16 serving(s)

Number Of Ingredients 10

Ingredients

3 1/3 cups all-purpose flour
3 tablespoons natural cane sugar
1 tablespoon anise seed
2 teaspoons sesame seeds
1 teaspoon orange zest, finely grated
1 teaspoon instant yeast
3/4 teaspoon salt
3/4 cup extra virgin olive oil
2/3 cup water
1/2 cup natural cane sugar

Steps:

Whisk together flour, 3 tablespoons sugar, anise seeds, sesame seeds, orange zest, yeast, and salt together in large bowl.
Stir in oil and 2/3 cup water to make soft dough. Cover bowl with plastic wrap, and let dough rise 1 to 2 hours, or until doubled in size.
Preheat oven to 425°F Line 2 baking sheets with parchment paper. Spread remaining 1/2 cup sugar on plate.
Divide dough into 16 equal pieces. Flatten each piece into small circle, and pull edges together toward center. Pinch to form ball with taut top to press out any air bubbles, and let rest 5 minutes.
Roll each ball into 6-inch circle. Press each circle on one side into sugar, and place sugar-side-up on baking sheet.
Bake 14-16 minutes, or until deep golden and crisp. Cool on wire rack, and keep stored in airtight container.

TORTAS DE ACEITE Y ANíS

Tortas De Aceite Y Anís image

These sweet olive oil wafers are probably my favorite treat. They originate in the Andalusian region of Spain where the government has strict specifications for the commercial production of Tortas de Aceita. I adapted this recipe from Miriam, author of the blog, "The Winter Guest From My Kitchen In Spain". This recipe is easy to make. The wafers have a nice crust and a flaky interior. And they just plain taste good. You can either weigh the ingredients or measure by volume. I will give measurements for both. The weights given are more accurate than the volumes. Get creative and adjust the sugar and the herbs/seasonings used to create your own favorite variety, either sweet or savory! Just always be sure to use a good quality extra virgin olive oil, you're going to taste it, and they are so worth it!

Provided by Snowpeas

Categories Spanish

Time 2h10m

Yield 18 tortas, 18 serving(s)

Number Of Ingredients 12

Ingredients

2 1/4 cups all-purpose flour or 310 g all-purpose flour
3 cups bread flour or 350 g bread flour
4 teaspoons invert sugar (you can substitute corn syrup) or 27 g invert sugar
1 cup water or 230 g water
2 1/4 teaspoons active dry yeast or 13 g active dry yeast
1 1/4 cups extra virgin olive oil or 280 g extra virgin olive oil
1 tablespoon anise seed or 10 g anise seed
2 teaspoons sesame seeds or 7 g sesame seeds
3/4 teaspoon sea salt or 3 g sea salt
2 1/2 teaspoons sugar or 10 g sugar
6 drops anise oil (or essence, 0,3 grams)
1/4 cup sugar (or more)

Steps:

Measure the flour and put in a bowl.
Add the liquid ingredients and mix well.
Mix in the other dry ingredients, except for the 1/4 cup sugar to be used for dredging, and knead for just a couple of minutes.
Cover the dough and let rise until doubled in size. The amount of time required will depend on the yeast and the dough temperature, but probably about 1.5 hours.
Preheat a convection oven to 375. A standard oven to about 400 degrees.
Place parchment paper on your baking sheet.
When dough has doubled, punch it down to deflate it.
Pinch off plum sized balls of dough, and roll into circles about 8 inches across and 1/8 inch thick.
Note: Don't worry about using flour on the countertop, the oil will be oozing from every pore of the dough and it won't stick to anything.
Put the sugar for dredging on a plate.
Dredge one side of the torta by laying it on the plate of sugar.
Place torta sugar side up, onto the parchment covered baking sheet.
Bake tortas about 10 minutes. You will want to watch as they get close to the end to make sure they don't get too dark.
Remove tortas from the baking sheet and cool them on a rack.
Eat and enjoy!

Nutrition Facts : Calories 283.1, Fat 15.6, SaturatedFat 2.2, Sodium 98.7, Carbohydrate 31.6, Fiber 1.2, Sugar 3.5, Protein 4.1

Tips:

Use high-quality ingredients for the best flavor.
Make sure the dough is well-kneaded so that it is smooth and elastic.
Roll out the dough thinly so that it cooks evenly.
Brush the dough with olive oil before baking to help it brown.
Bake the tortas in a preheated oven so that they cook evenly.
Allow the tortas to cool slightly before slicing and serving.

Conclusion:

Tortas de aceite are a delicious and versatile Spanish pastry that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized with a variety of fillings. With their crispy texture and savory flavor, tortas de aceite are sure to be a hit with everyone who tries them.