Best 2 Tortilla Espanola Spanish Omelette Recipes
Tortilla Española, also known as Spanish omelet or tortilla de patatas, is a traditional Spanish dish that is both iconic and widely enjoyed. It is a savory egg-based dish made with potatoes, onions, and eggs, and is often served as a tapa or as a main course. The dish is believed to have originated in the Navarre region of Spain in the 18th century, and it has since become a staple of Spanish cuisine. With its simple yet flavorful ingredients, this versatile dish can be enjoyed for breakfast, lunch, or dinner. In this article, we present a collection of recipes that showcase the diverse ways to prepare Tortilla Española, from the classic recipe to variations that incorporate additional ingredients and flavors.
**Recipes included in the article:**
1. **Classic Tortilla Española:**
- This recipe provides step-by-step instructions to prepare the traditional Tortilla Española with potatoes, onions, and eggs.
2. **Tortilla Española with Vegetables:**
- This variation adds chopped bell peppers, zucchini, and spinach to the classic recipe for a more colorful and nutritious dish.
3. **Tortilla Española with Cheese:**
- This cheesy version of Tortilla Española incorporates grated Manchego or cheddar cheese for a rich and flavorful twist.
4. **Tortilla Española with Ham:**
- This recipe includes chopped ham for a hearty and protein-packed version of the dish.
5. **Tortilla Española with Chorizo:**
- Adding sliced chorizo sausage to the Tortilla Española creates a spicy and smoky variation.
6. **Tortilla Española with Seafood:**
- This seafood-inspired recipe incorporates shrimp, mussels, and calamari for a unique and flavorful take on the classic dish.
7. **Tortilla Española with Herbs:**
- Fresh herbs such as parsley, thyme, and oregano are added to the egg mixture for a fragrant and aromatic version of Tortilla Española.
8. **Vegan Tortilla Española:**
- This plant-based version of Tortilla Española uses tofu, chickpea flour, and vegetables for a delicious and egg-free alternative.
9. **Mini Tortilla Española Bites:**
- These bite-sized versions of Tortilla Española are perfect for parties or as a quick snack.
10. **Tortilla Española Wrap:**
- This recipe shows how to turn Tortilla Española into a wrap filled with your favorite fillings, making it a versatile and portable meal.
TORTILLA ESPANOLA: SPANISH OMELETTE
Tortilla is Spain's most favorite snack. Seen and eaten in almost every tapas bar, this "Spanish Omelette" comes in many different guises; this recipe is the most traditional.
Provided by Food Network
Categories appetizer
Time 35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Crack the eggs into a bowl. Whisk with a fork and add a pinch of salt.
- Heat some oil in a frying pan (not one with a heavy base as this will prove to be a hindrance when preparing to do the flip).
- Add the potato and fry for a couple of minutes. Add the onion and mash together.
- When the potato starts to brown a little on the edges and is mashed up with the onion in a lumpy fashion then add the eggs. Make sure the potato and onions are fully submerged by the eggs. Poke the potato to allow some of the egg to seep into the mashed mixture.
- Fry this gently on a low heat. While cooking shake the pan to loosen the tortilla from the base and tidy the edges up with a wooden spoon. Do not over cook. The middle is meant to remain runny and gooey.
- The egg will start setting, as this happens place a plate over the pan, a large enough plate to cover the pan substantially, and with a quick co-ordinated movement of both wrists ?flip? the tortilla over onto the plate and slide back into the pan to cook the underside.
- Keep shaking the pan lightly so the tortilla does not stick to the bottom.
- Once it feels firm on the edges and soft in the middle (after about 1 minute) then slide the tortilla back onto the plate. For the brave heart you can do the flip again if you wish.
- Let the tortilla rest for about 5 to 10 minutes before serving. Cut into cake slices or cubes. Garnish with green olives.
SPANISH OMELETTE (TORTILLA ESPAñOLA)
Five humble ingredients express rich flavors in this classic Spanish dish. Onions not only caramelize in olive oil, but infuse it, creating a savory base for cooking potatoes and eggs. Slice it pizza-style for a shareable breakfast or tapa.
Provided by Paul Berglund
Categories main-dish
Time 20m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F. Using a knife, peel the onion (discard onion skin in a bowl for easy clean-up), then remove both ends and cut in a medium dice. Heat a non-stick, oven-proof skillet over medium heat. Add olive oil followed by chopped onions and 1 teaspoon salt. Stir and cook until the onions are soft and lightly caramelized, about 10 minutes. Stir the onions occasionally as they cook.
- Slice the potato (leave peel on), then dice the same size as the onions (cut away and discard any blemishes on the potato). Set aside. Crack eggs into a bowl, whisk and set aside. When onions are lightly caramelized, remove from heat. Place a strainer over a bowl and strain the onions from the oil, reserving oil. Set onions aside. Place oil back into the pan, turn heat to high until oil is slightly smoking, 2-3 minutes (hot oil will keep the potatoes from sticking). Add potatoes and 1 teaspoon salt. Stir and cook until potatoes are soft and golden brown, 7-8 minutes (test for doneness by tasting one!).
- Strain potatoes from the oil, reserving oil. Add potatoes to the onions and keep the skillet warm over low heat (It's important to have no trace of onions or potatoes in the skillet or the omelette will stick). Stir beaten eggs into the potato onion mixture. Turn heat to high, add about 1 tablespoon of the oil back to the pan. When the oil begins to smoke, add egg mixture. Using a rubber spatula gently move the eggs around in the pan to distribute the heat. Turn heat to low and let the omelette set around the edges, 1-2 minutes. Transfer omelette to the oven. It will bake a total of 4-5 minutes. First, to set the eggs, 2- 2 ½ minutes.
- When the omelette is set all over, remove from the oven to flip and cook on the other side. Shake slightly to make sure it isn't sticking to the sides. Using a rubber spatula, gently remove the omelette from the skillet onto a plate. Cover with the other plate and flip over. Using a rubber spatula, gently place back into the pan, bottom-side up and back into the oven, about 2 more minutes.
- Remove omelette from oven. Using a rubber spatula, slide onto a plate. Serve.
Tips:
- Use a heavy-bottomed skillet or frying pan to ensure even cooking and prevent the tortilla from sticking.
- Make sure the potatoes are thinly sliced so that they cook quickly and evenly.
- Don't overcrowd the pan with potatoes; cook them in batches if necessary.
- Cook the potatoes until they are tender but not browned.
- Use a mixture of olive oil and butter to fry the potatoes for a richer flavor.
- Season the potatoes with salt and pepper to taste.
- Beat the eggs thoroughly before adding them to the potatoes.
- Cook the tortilla over medium heat so that it has time to cook through without burning.
- Flip the tortilla carefully halfway through cooking to ensure even cooking.
- Let the tortilla cool slightly before slicing and serving.
Conclusion:
Tortilla española, also known as Spanish omelette, is a versatile and delicious dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover potatoes and eggs, and it can be customized with a variety of fillings, such as cheese, ham, or vegetables. With its simple ingredients and easy-to-follow instructions, this classic Spanish dish is a must-try for home cooks of all skill levels. So next time you're looking for a quick and easy meal, give tortilla española a try!
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