POTATO AND ONION TORTILLA WITH SPICY PICKLED CARROTS AND GRAPES
Provided by Food Network
Time 30m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Bring the vinegar and water to a boil, n a large saucepot over medium-high heat. Add the carrots, garlic, onion, bay leaf, peppercorns, and salt. Reduce the heat to medium and cook for 5 minutes. Add jalapenos and grapes, then reduce the heat to low and simmer for another 5 minutes. Remove from the heat, cover and refrigerate overnight in the pickling liquid.
- To cook tortilla, preheat the oven to 350 degrees F and heat the oil in a large cast iron skillet over medium-high heat. Add the potatoes and onions and cook, stirring occasionally, until golden brown. Whisk together eggs and milk in a medium bowl and season with salt and pepper, to taste. Pour the egg mixture over browned potatoes and onions. Reduce the heat to medium and cook until tortilla is set around edges, about 3 minutes. Put the skillet in the oven and bake until the tortilla is cooked through and firm to the touch, about 5 minutes. Slice and serve with the pickled grapes and carrots.
POTATO TORTILLA
Provided by Elaine Louie
Categories dinner, lunch, quick, main course
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Spread potatoes in a heavy flameproof casserole, cover with olive oil and sprinkle with salt. Spread onion on top. Place over medium-high heat until oil bubbles. Reduce heat and simmer, stirring gently once or twice, until potatoes are tender but not broken, 7 to 10 minutes.
- Place a mesh colander over a heatproof bowl, and drain potatoes and onion, reserving oil. In a large bowl, whisk eggs until frothy. Add potato mixture to eggs and stir gently to combine.
- Place an 8-inch nonstick pan or well-seasoned skillet over medium-high heat. Add 3 tablespoons reserved olive oil. Add one-third of the potato mixture and stir with wooden spoon or spatula. Cook until egg is barely set, about 30 seconds. Reduce heat to medium-low. Add another one-third of the mixture and stir for 15 seconds. Add remaining third and stir two or three times. Gently pat mixture to flatten it, and allow it sit until the top is loose, the center is somewhat firm and the bottom is firm (pale golden, not golden brown), about 30 seconds.
- Run a spatula around perimeter of tortilla, shaking pan to be sure edges and bottom are free. Place a small flat plate that fits securely inside pan directly on top of tortilla. Wearing a kitchen mitt, grasp handle close to pan. In one quick movement, flip tortilla onto plate.
- Quickly wipe out pan, add 2 tablespoons reserved olive oil, and return pan to medium-low heat until reheated. Slide tortilla back into reheated pan so the bottom is now the top. Pat down to compact layers of potatoes and eliminate air bubbles. When tortilla is set and bottom and edges are free of pan, use spatula or spoon to turn in the edges to give tortilla a more compact, attractive, shape. If desired, tortilla can be allowed to rest for 5 minutes on lowest possible heat, before turning onto a serving plate.
- To serve, slice hot tortilla in large wedges. It may also be covered and refrigerated for up to 24 hours, then served cold with mayonnaise.
POTATO AND ONION FRITTATA
This is a quick and easy supper. Using egg whites only will make the texture of the frittata more rubbery.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 45m
Number Of Ingredients 8
Steps:
- In a medium (10-inch) nonstick broilerproof skillet, heat 1 tablespoon oil over medium heat. Add onion, potato, and rosemary; season with salt and pepper, and toss to combine.
- Cover skillet, and cook 10 minutes; uncover. Cook, tossing mixture occasionally, until onion and potato are tender, about 5 minutes.
- Meanwhile, in a medium bowl, whisk together eggs, egg whites, parsley leaves, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
- Heat broiler with rack set 4 inches from heat. Add remaining tablespoon oil to vegetables in skillet. Pour egg mixture into skillet.
- Cook on stove, over low heat, lifting mixture a few times around the edges with a spatula to let egg flow underneath. Continue cooking until frittata is almost set in center, about 10 minutes.
- Place skillet under broiler; broil until frittata is set and top is lightly golden, about 3 minutes. Run a clean spatula around edges to loosen, then slide frittata out onto a serving plate, and cut into wedges.
Nutrition Facts : Calories 238 g, Fat 13 g, Protein 14 g
SPANISH TORTILLA
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
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
POTATO AND ONION TORTILLA
I found this recipe in my cookbook called "Four Ingredient Cooking", by Joanna Farrow, it is described as best-known Spanish tortilla. You can add red/yellow peppers, cooked peas, corn, grated Cheddar or Swiss cheese into the mixture in step 2, if you like, and season to taste with salt, pepper and any herbs.
Provided by diner524
Categories Breakfast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Thinly slice the potatoes.
- Heat 5 tablespoons of the oil in a skillet and cook the potatoes and onions, turning frequently, for 10 minutes more, until the vegetables are tender.
- Meanwhile, beat the eggs in a large bowl with a little seasoning.
- Tip the potatoes and onions into the eggs and mix gently. Let stand for 10 minutes.
- Wipe out the pan skillet with paper towels and heat the remaining oil in it.
- Pour the egg mixture into the skillet and spread it out in an even layer. Cover and cook over very gentle heat for 20 minutes, until the eggs are just set.
- Serve cut into wedges.
Nutrition Facts : Calories 481.3, Fat 34.6, SaturatedFat 6.1, Cholesterol 317.2, Sodium 115.7, Carbohydrate 30.9, Fiber 3.9, Sugar 4, Protein 12.8
SPANISH TORTILLA
Make a classic Spanish omelette filled with pan-fried potatoes and onion. It makes a delicious light vegetarian meal or an easy tapas dish
Provided by Miriam Nice
Categories Buffet, Dinner, Lunch, Supper
Time 1h20m
Number Of Ingredients 10
Steps:
- Put a large non-stick frying pan on a low heat. Cook the onion slowly in the oil and butter until soft but not brown - this should take about 15 mins. Meanwhile, peel the tomatoes (if using) by scoring the skins with a cross, putting them in a bowl and pouring over just-boiled water. Drain the water after 2-3 mins and the skins will peel away easily. You can then coarsely grate them.
- Add the potatoes to the pan, then cover and cook for a further 15-20 mins, stirring occasionally to make sure they fry evenly. When the potatoes are soft and the onion is shiny, crush 2 garlic cloves and stir in, followed by the beaten eggs.
- Put the lid back on the pan and leave the tortilla to cook gently. After 20 mins, the edges and base should be golden, the top set but the middle still a little wobbly. To turn it over, slide it onto a plate and put another plate on top, turn the whole thing over and slide it back into the pan to finish cooking.
- Once cooked, transfer to a plate and serve the tortilla warm or cold, scattered with the chopped parsley. To accompany the tortilla, take slices of warmed baguette, stab all over with a fork and rub with the remaining garlic, pile on the grated tomatoes and season with sea salt and a drizzle of olive oil.
Nutrition Facts : Calories 404 calories, Fat 27 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 0.5 milligram of sodium
POTATO AND ONION TORTILLA(TORTILLA A LA ESPANOLA)
I saw a lot of recipes for this, but all of them cooked this on the stove, which means over cooking the eggs or having it fall apart when you try and flip it. This recipe uses the oven. You need to use a 10 inch nonstick oven-proof skillet for this recipe. No skillets with plastic handles. This is from a newspaper, I think the LA times.
Provided by Coppercloud
Categories Breakfast
Time 45m
Yield 1 Tortilla, 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. Cover baking sheet with foil. Peel and slice potatoes, toss with 2 tablespoons oil and season generously with salt and pepper. Spread on baking sheet and bake in oven for 10-15 minutes. Remove from oven and reduce oven temperature to 350 degrees.
- In 10 inch skillet, add 1 tablespoon oil and onion slices. Saute over medium heat until soft and starting to brown, about 10 minutes. Season with salt and pepper.
- Lightly beat eggs in a large bowl, season with salt and pepper. Add cooked onions and potatoes. Stir to coat everything evenly.
- Heat the the remaining 1/2 tablespoon oil in skillet on med-high heat. Add egg/onion/potato mixture, shake pain to prevent sticking and to spread out mixture in pan. Reduce temperature to meduim heat and cook until eggs start to set on bottom, about 3-5 minutes.
- Take skillet and put in 350 degree oven, and cook until top is brown, about 10 mintues. Or use broiler instead and cook until top is brown about 2 minutes. Remember skillet handle will be hot, so use dish towel or oven mitt.
- The tortilla should slide out of pan onto a plate easily.
Nutrition Facts : Calories 346.9, Fat 16.8, SaturatedFat 3.3, Cholesterol 186, Sodium 84.7, Carbohydrate 39.2, Fiber 5, Sugar 2.6, Protein 10.8
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