Spanish Egg And Potato Tortilla Recipes

Steps:

• Adjust oven rack to the middle position; preheat oven to 450°.
• Heat oil in a 10-inch ovenproof nonstick skillet over med-high heat until shimmering.
• Add in potatoes, onion, and 1/2 teaspoon salt.
• cover and cook, stirring occasionally, until potatoes and onion are soft, 8-10 minutes.
• In a bowl, whisk eggs, 1/4 teaspoon salt, and 1/4 teaspoon pepper together.
• Add eggs to the skillet and cook, using rubber spatula to stir gently in circular motion, until mixture is slightly thickened, about 1 minute.
• Bake in oven until top is puffed and edges have pulled away slightly from sides of pan, 3-5 minutes.
• Use rubber spatula to loosen tortilla from skillet, then slide onto cutting board, slice into wedges and serve.

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.

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.

Steps:

• Cook potatoes in boiling salted water until tender. Drain well and slice.
• Heat oil in 20cm frying pan. Add potato slices and onion and fry for 5 minutes until tender and golden.
• Whisk eggs and season well. Pour over potato and onion mixture.
• Cook tortilla over low heat for 10 minutes until eggs set.
• Loosen edges of tortilla with spatula and slide onto a plate and turn the tortilla over to cook the underside again for another 5-10 minutes. Or you can finish under a grill the top side to brown.
• Stand for 10 minutes before cutting to serve.