Spanish Tortilla Lighter Version Recipes

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:

• 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.

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:

• In a medium bowl mix the potatoes, onions, and 1/2 teaspoon salt by hand.
• Heat 2 tablespoons of the oil in a large non-stick frying pan. Fry the potatoes and onions on low heat and cover with a lid for 5 minutes to let them soften. Turn up the heat for another 5 minutes until golden brown. Remove from the stove and drain off any excess oil.
• Meanwhile break the eggs into a medium bowl. Add the remaining salt and milk and whisk vigorously until frothy. Add the potatoes and onions to the eggs and mix until fully integrated.
• Clean the frying pan and return to stove.
• Heat the remaining 2 tablespoons of oil on a high heat and pour in the mixture, moving it around in the pan to help the tortilla to rise. Fry until golden brown, stirring occasionally until it has set. Then turn down the heat to allow the inside to cook. After a few minutes turn up the heat in order to brown the tortilla.
• When it's cooked place a large plate over the frying pan and flip the tortilla onto it. Return to the pan and fry the other side until golden brown.

Steps:

• Heat the olive oil in a large skillet over medium heat.
• Fry the two cloves of garlic in oil until the oil is nice and fragrant (about 3 minutes). Remove garlic from oil and discard the garlic.
• Add onion to the skillet. Season with a little salt and pepper. Cook onion about 5 minutes, or until translucent and soft, stirring occasionally.
• Add diced, cooked potatoes to skillet. (This is an ideal use for leftover potatoes, if you have them, or you can boil some taters up just for this occasion.)
• Stir to combine potatoes and onion, and then let cook 5 to 10 minutes. Stir occasionally to prevent browning. At some point in the cooking process, you will want to help yourself to little potato to test your seasonings, and then add more salt and pepper to taste.
• Pour beaten eggs over potato mixture. Shake the pan to distribute the eggs nice and evenly. Reduce heat to medium-low and cook for about 6 minutes on one side, or until the sides of the tortilla come away cleanly and are a little brown. NOTE: if you like yours really brown and slightly more authentic, cook it on medium.
• And now, the flip! Invert a plate on top of the skillet and carefully turn your tortilla out. Then VERY CAREFULLY slide the tortilla back into the pan uncooked side down and cook for another 6 minutes.
• Turn out tortilla onto another plate and cut into wedges. It can be served hot or cold, and makes great leftovers.

Steps:

• Heat the oil in a 10 inch non-stick skillet over high heat.
• Then lower the heat and add the potatoes, onion, and garic, and cook for 15-20 minutes, stirring frequently, until the potatoes are tender.
• Beat the eggs in a large bowl, and season generously with salt and pepper.
• Using a slotted spoon, transfer the potato mixture to the bowl of eggs.
• Pour off the excess oil, reserving 3-4 tbsp of it, and scrape away any crusty bits from the bottom of the pan.
• Reheat the pan and add 2 tablespoons of the reserved oil.
• Pour in the potato mixture, smoothing it down to make an even layer.
• Cook for about 5 minutes, shaking the pan occasionally, until the bottom is set.
• Shake the pan and use a spatula to loosen the sides of the tortilla.
• Place a large plate over the pan, and carefully invert the tortilla onto the plate.
• Add about 1 tablespoon of the reserved oil to the pan and swirl around.
• Gently slide the tortilla into the pan, cooked side up, and use a spatula to tuck down the sides.
• Continue cooking over medium heat for 3-5 minutes, or until set.
• Remove the pan from the heat and slide the tortilla onto a serving plate.
• Let it cool for at least 5 minutes before cutting.
• Can serve hot, warm, or at room temperature with a salad.

Steps:

• Put potatoes in a large bowl and add desired amount of salt.
• In a frying pan heat 1/2 cm of olive oil and add potatoes.
• Beat the eggs in a large bowl and add desired amount of salt.
• After about 5 minutes, add the onion to the potatoes. Don't let the potatoes brown!
• When potatoes start to break easily, take the potatoes and onions, add them to the beaten eggs and mix well.
• Drain out the extra oil from the pan.
• Pour the mixture into the pan and let it cook for a few minutes.
• To flip the omelet, turn the pan over and put the mixture on to a plate, slide it back into the pan so that it cooks on the other side, flatten it.
• Cuontine to do this until it is cooked all the way through.

Steps:

• Heat a nonstick 10-inch skillet over high heat. Add the olive oil. Reduce the heat, then add the potatoes and onion and cook for 15-20 minutes, or until the potatoes are tender.
• Beat the eggs in a large bowl and season generously with salt and pepper. Drain the potatoes and onion while at the same time keeping the residual oil. Carefully stir the vegetables into the eggs, then let stand for 10 minutes.
• With a wooden spoon or spatula, remove any crusty bits stuck to the bottom of the skillet. Reheat the skillet over medium heat with 4 tablespoons of the reserved oil.
• Add the egg mixture and smooth the surface, pressing the potatoes and onions into an even layer.
• Cook for 5 minutes, shaking the skillet occasionally, until the bottom is set. Use a spatula to loosen the side of the tortilla. Place a large plate over the top and carefully invert the skillet and plate together so the tortilla drops onto the plate.
• Prepare the skillet by coating it with a tablespoon of the remaining reserved oil. Carefully slide the tortilla back into the skillet, cooked-side up. Run the spatula around the tortilla, to tuck in the edge.
• Continue cooking for 3 minutes, or until the eggs are set and the base is golden brown. Remove the skillet from the heat and slide the tortilla onto a plate. Rest for 5 minutes before cutting. Garnish with parsley and serve.