Best 2 Torta A Spanish Influenced Breakfast Recipes

**Torta A La Española: Classic, Savory Spanish Breakfast Dish**

Torta a la española, meaning "Spanish-style cake" in English, is a classic Spanish breakfast dish that combines savory flavors and a fluffy, eggy texture. This hearty dish, also known as tortilla de patatas or tortilla española, is a staple in Spanish cuisine and is enjoyed throughout the country. Originating in the 18th century, torta a la española has become a beloved national dish, often served as a breakfast, brunch, or tapas item. Our collection of recipes explores different variations of this iconic dish, offering a range of choices to suit your taste and dietary preferences. From the traditional recipe featuring potatoes and onions to innovative versions with chorizo, bell peppers, and even vegan-friendly ingredients, our recipes provide a culinary journey through the diverse flavors of torta a la española. Embark on this exploration, discover your favorite variation, and indulge in the deliciousness of this Spanish culinary treasure.

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

BREAKFAST TORTAS

Breakfast Tortas image

Wondering how to make tortas? My hubby likes these ciabatta rolls served with pickled jalapenos. Try substituting leftover taco meat, ham, grilled steak or chicken for the bacon. This one's a guaranteed crowd-pleaser. -Carolyn Kumpe, El Dorado, California

Provided by Taste of Home

Categories Breakfast Brunch

Time 40m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

4 ciabatta rolls
3/4 cup refried black beans
1/3 cup sour cream
1/4 cup minced fresh cilantro
2 teaspoons lime juice
3 to 5 drops chipotle hot pepper sauce
1/8 teaspoon salt
4 large eggs
1/2 cup shredded Monterey Jack cheese
1 teaspoon olive oil
4 cooked bacon strips, halved
1/2 medium ripe avocado, peeled and sliced
1/2 cup salsa
2 green onions, chopped

Steps:

Cut the top third off each roll; hollow out bottom, leaving a 1/2-in. shell (discard removed bread or save for another use). Place roll bottoms on an ungreased baking sheet., In a small bowl, combine the beans, sour cream, cilantro, lime juice, chipotle pepper sauce and salt. Spread 1/4 cup inside each roll. Break an egg into each roll. Bake at 400° for 10 minutes., Sprinkle cheese over eggs. Brush roll tops with olive oil; place on the baking sheet. Bake until egg whites are completely set and yolks begin to thicken but are not firm, 5-8 minutes longer. Top each with bacon, avocado, salsa and onions. Replace roll tops.

Nutrition Facts : Calories 677 calories, Fat 24g fat (8g saturated fat), Cholesterol 244mg cholesterol, Sodium 1279mg sodium, Carbohydrate 94g carbohydrate (8g sugars, Fiber 8g fiber), Protein 28g protein.

TORTA - A SPANISH INFLUENCED BREAKFAST

Torta - a Spanish Influenced Breakfast image

Make and share this Torta - a Spanish Influenced Breakfast recipe from Food.com.

Provided by Aunt Cookie

Categories One Dish Meal

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 8

Ingredients

6 potatoes, peeled (red or small yukon gold)
1/2 onion, chopped (red or white)
3 garlic cloves, chopped (optional)
6 eggs
olive oil (enough to cover potatoes)
2 tablespoons milk (adds a little fluffiness)
salt
fresh ground pepper

Steps:

Slice potatoes thinly.
Add olive oil to a deep 10" frying pan, add potatoes, chopped garlic, and red or white chopped onions.
Make sure there is enough oil to cover potatoes.
Saute uncovered until the potatoes are soft, but not brown.
Drain oil.
Save a couple tablespoons, discard the rest.
A little before the potatoes are cooked, mix the eggs and milk.
When potatoes are cooked and drained, add them to the eggs and milk mixture.
Let sit for 10-15 minutes.
Season mixture with a bit of salt and lots of black pepper.
Heat a 10" non-stick frying and add the two tablespoons of olive oil.
Add the potato and egg mixture and cook on low heat until the egg is set (fork will come out clean if inserted).
Flip the tortilla using the lid of a large pan: Place lid over the frying pan; turn pan over; slide the tortilla cooked side up back onto the frying pan to finish cooking, just a couple of minutes longer.
Remove from heat and let tortilla rest for 15 minutes before serving.
May be served warm or at room temperature.
Serve in pie like slices or cut into cubes if serving it to a larger crowd.
Note: rather than flipping the tortilla you can cook on top of the stove until the egg is set on the bottom and then transfer the pan to a 400 degree oven to finish.

Tips:

Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling around looking for things.
Use Fresh Ingredients: Whenever possible, use fresh ingredients for the best flavor. This is especially important for the tomatoes, onions, and peppers.
Don't Overcook the Potatoes: The potatoes should be cooked until they are tender, but not mushy. If you overcook them, they will become dry and crumbly.
Use a Good Quality Olive Oil: Olive oil is an important ingredient in Spanish cooking. Make sure to use a good quality extra virgin olive oil for the best flavor.
Season to Taste: Don't be afraid to adjust the seasonings to your taste. Add more salt, pepper, or paprika if you like.

Conclusion:

Torta de patatas is a delicious and easy-to-make Spanish breakfast dish. It is perfect for a quick and satisfying meal. The combination of potatoes, eggs, and chorizo is sure to please everyone at the table. So next time you are looking for a new breakfast recipe, give torta de patatas a try. You won't be disappointed!