Best 4 Spanish Tortilla With Roasted Red Peppers And Peas Cooks Illus Recipes

In the realm of Spanish cuisine, one dish stands out as a culinary masterpiece, a delectable harmony of flavors and textures: the Spanish tortilla. This versatile dish, also known as tortilla de patatas, is a delectable fusion of tender potatoes, onions, and eggs, skillfully combined to create a golden-brown masterpiece. Embark on a culinary journey with us as we delve into the secrets of this beloved dish, exploring a collection of tantalizing recipes that showcase its versatility.

From the classic Spanish tortilla, a symphony of simplicity and flavor, to innovative variations that incorporate roasted red peppers and peas, each recipe promises a unique gustatory experience. Discover the art of preparing the perfect tortilla, mastering the delicate balance of ingredients and cooking techniques. Learn how to achieve that irresistible golden-brown exterior and a tender, fluffy interior, a testament to culinary expertise.

Whether you seek a traditional rendition or crave a contemporary twist, this article offers a culinary adventure that will satisfy every palate. Let your taste buds dance with delight as you explore the diverse flavors and textures of Spanish tortilla, a dish that embodies the culinary spirit of Spain.

Check out the recipes below so you can choose the best recipe for yourself!

SPANISH TORTILLA WITH ROASTED RED PEPPERS AND PEAS (COOK'S ILLUS

Spanish Tortilla With Roasted Red Peppers and Peas (Cook's Illus image

A twist on a Spanish classic. Serve at room temperature with olives, pickles, and garlic mayonnaise, such as Recipe #256103, for a tasty appetizer. For a main course, serve with a green salad.

Provided by threeovens

Categories Spanish

Time 50m

Yield 1 tortilla, 4-6 serving(s)

Number Of Ingredients 9

Ingredients

6 tablespoons extra virgin olive oil
1 teaspoon extra virgin olive oil
1 1/2 lbs yukon gold potatoes, peeled and quartered and cut into 1/8 inch thick slices (about 3 or 4 medium)
1 small onion, halved and sliced thin
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
8 large eggs
1/2 cup roasted red pepper, rinsed and dried and cut into 1/2 inch pieces
1/2 cup frozen peas, thawed

Steps:

In a large bowl, toss together 4 tablespoons oil, potatoes, onion, 1/2 teaspoon salt, and pepper until potatoes are well coated.
In a 10 inch skillet, heat 2 tablespoons oil over medium high heat.
Reduce heat to medium low and add potato mixture to skillet; reserve bowl.
Cover and cook, stirring occasionally, until potatoes are tender, about 25 minutes.
Meanwhile, in reserved bowl, whisk together eggs and 1/2 teaspoon salt until combined.
Remove skillet from heat and scrape contents into eggs and fold until combined.
Return skillet to stove and raise heat to medium high; heat 1 teaspoon just to smoke point.
Add potato-egg mixture to skillet and cook, while shaking and folding mixture for 15 seconds; smooth top of mixture.
Reduce heat to medium, cover and cook, gently shaking pan, until bottom is golden brown and top is set, about 2 minutes.
Loosen tortilla from pan and slide onto a plate; place another plat over top and flip; slide tortilla back into skillet.
Cook until second side is golden brown, about 2 minutes.
Let cool at least 15 minutes and cut into wedges to serve.

Nutrition Facts : Calories 508.8, Fat 31.6, SaturatedFat 6.1, Cholesterol 423, Sodium 988.9, Carbohydrate 40, Fiber 4.3, Sugar 4, Protein 17

SPANISH TORTILLA WITH BELL PEPPER

Spanish Tortilla with Bell Pepper image

In Spain, tortilla refers to a hearty egg-and-potato dish that's eaten warm or cold any time of day. Red bell pepper gives this version another layer of flavor.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 45m

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil, plus more for serving
1 pound Yukon gold potatoes, peeled and sliced inch thick
1 red bell pepper (ribs and seeds removed), thinly sliced
1 medium onion, halved and thinly sliced
Coarse salt and ground pepper
8 large eggs
1/4 cup chopped fresh parsley, plus more for garnish
1/2 teaspoon hot sauce

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.

Nutrition Facts : Calories 270 g, Fat 14 g, Fiber 3 g, Protein 16 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

Ingredients

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

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

Ingredients

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

Tips:

To make the tortilla, use a non-stick skillet or well-seasoned cast iron skillet. This will help prevent the tortilla from sticking and breaking apart.
When cooking the tortilla, be patient and cook it over low heat. This will allow the eggs to cook through evenly without burning.
If you want a crispy tortilla, cook it for a few minutes longer on each side.
To make the roasted red peppers, use ripe, red bell peppers. This will ensure that the peppers are sweet and flavorful.
When roasting the peppers, be sure to keep an eye on them so that they don't burn.
Once the peppers are roasted, peel and seed them. Then, cut them into strips or small pieces.
To make the pea filling, use fresh or frozen peas. If using frozen peas, be sure to thaw them before using.
When cooking the peas, be sure to season them with salt and pepper. This will help to enhance their flavor.
To assemble the tortilla, layer the potatoes, roasted red peppers, and peas in a skillet.
Then, pour the egg mixture over the top and cook until set.
Once the tortilla is cooked, let it cool slightly before serving.

Conclusion:

Spanish tortilla with roasted red peppers and peas is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is also a great way to use up leftover potatoes and vegetables. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a family favorite.