potato omelette

Spanish Tortilla with Pimenton Aioli is a layered potato and egg open-faced omelet. Serve it as an appetizer, snack, or main for breakfast/brunch or a light dinner.

Spanish Tortilla with Pimenton Aioli

Yukon gold potatoes (peeled [4 medium potatoes])

salt

yellow onion (thinly sliced [ trimmed and peeled])

eggs

ground pepper

olive oil

garlic clove

mayonnaise

lemon juice

smoked paprika

Bring a large pot of water to a boil. While you're waiting, cut the potatoes into 1/8-inch thick slices.

When the water boils, add 1 teaspoon salt and the potatoes and cook, stirring occasionally, until the potatoes are tender but not falling apart, 10 to 14 minutes.

Drain the potatoes and let as much of the water drip off as possible.

Meanwhile, put the broth and onions into an 8- or 9-inch non-stick skillet over medium-low heat.

Cook the onions, stirring occasionally and turning down the heat if they start to brown, until they are very tender and the broth has all cooked off, 15 to 18 minutes adding more broth if needed.

Remove onions (can put with potatoes). Wipe out the pan.

Crack the eggs into a large bowl and beat. Season with the remaining 1/2 teaspoon salt and the pepper. Add the potatoes and onions and gently combine.

Put the clean nonstick skillet over medium heat and coat the bottom with 1 tablespoon olive oil.

Add the egg mixture and use a rubber spatula to press down the mixture and smooth out the top. Cook until the edges are set, then turn the heat down to medium-low. Continue cooking until the top is mostly set, 12 to 15 minutes total.

Carefully run your spatula around and under the tortilla to make sure it's not stuck anywhere, then flip the tortilla: Turn off the heat and cover the skillet with a larger plate. Protect your hands with towels or oven mitts, then grab the pan and the plate on two sides and flip.

Remove the pan and your tortilla will now be on the plate! Don't worry if there were a few spots that did stick, this will be the underside when you serve it anyway.

Scrape any stuck parts off the pan and coat the bottom with the remaining 1 tablespoon olive oil.

Slide the tortilla back in and tuck any pieces of potato that may have fallen out in the sides.

Return the burner to medium-low, and cook until the center is no longer runny, 4 to 6 minutes.

Transfer the tortilla to a plate and let cool for at least 20 minutes, if you can (it's best at room temperature)!

Make the aioli while you wait: Use a microplane grater to grate the garlic into a small bowl (or use a garlic press). Add the remaining ingredients and stir to combine. Refrigerate until ready to use.

Slice into 6 servings and serve with a dollop of the aioli.

Spanish Tortilla with Pimenton Aioli made lighter without all the oil but still delish!


PRINT https://www.skinnytaste.com/spanish-tortilla-with-pimenton-aioli/

Egg frittatas are my answer to an easy, inexpensive meal solution whether I'm having it for breakfast, lunch or dinner. I made these with bell pepper and potato and served with a side of berries or fruit. For dinner, I serve with a salad on the side and call it a meal!

Bell Pepper and Potato Frittata

green bell pepper

kosher salt and pepper (to taste)

shallots

(7 oz) medium peeled Yukon Gold Potatoes, diced into 1/2-inch pieces

garlic powder

paprika

Preheat the oven to 400°F.

Crack the eggs and egg whites into a large bowl. Add salt and fresh cracked pepper and beat until blended.

Heat a 10-inch nonstick oven safe skillet over medium heat. Add the oil and shallots to the pan and cook until golden, 2 to 3 minutes.

Add the potatoes, season with salt, garlic powder, paprika and black pepper. Cover and cook the potatoes over medium-low heat, stirring occasionally, until crisp and tender, about 12 to 15 minutes.

Pour the egg mixture into the skillet. Carefully arrange the bell peppers on top to create a shamrock pattern if desired. Reduce the heat to low and cook until the edges are set, 6 to 8 minutes.

Transfer the skillet to the oven and bake until the frittata is completely set and cooked through, 8 to 10 minutes.

Remove from the oven and transfer onto a large plate. Cut into 4 wedges and serve.

Potato, pancetta, eggs and cheese combine in this classic brunch recipe, perfectly crispy on the outside and fluffy on the inside

Hash browns with gruyère & pancetta

Maris Piper or King Edward potatoes

onion

garlic

pancetta

gruyère

parsley

roasted cherry tomatoes and mushrooms, to serve (optional)

Peel the potatoes, cut them into large chunks and put them in a saucepan of cold salted water. Bring to the boil and simmer for 15 mins until just cooked (do not overcook or the potatoes will absorb too much water).

Meanwhile, heat 1⁄2 tbsp of the olive oil in a small pan. Add the onion, garlic and a pinch of salt, then cover and cook over a low heat for 15-20 mins until the onion is soft and starting to caramelise. If the onion starts to catch, add a splash of cold water. Remove the onion and garlic, then fry the pancetta in the same pan until the fat has melted and the pancetta is crisp.

Drain the potatoes and allow to steam-dry. Once cool enough to handle, chop the potatoes into 1cm dice and mix in a bowl with the pancetta, gruyère, parsley, beaten eggs, onion and garlic. Season generously with black pepper.

Heat 1 tbsp of the oil in a large non-stick frying pan. Gently tip in the potato mixture and press down with the back of a large spoon. Fry over a medium heat for 15 mins until the bottom is golden brown. Tip the hash brown onto a plate, then slide back into the pan, cooked-side up. Cook for another 15 mins until golden and hot. Serve with roasted tomatoes and mushrooms, if you like.

Tortilla de Patatas or either known as Spanish Omelette or Tortilla Española is a traditional dish from Spain that is made with basic simple ingredients like eggs potatoes and onion. The potatoes and onion are cooked in extra-virgin olive oil.  It is simply delicious and a crowd-pleaser.

Tortilla de Patatas - Spanish Omelette - Tortilla Española

potatoes (about 650 grams)

onion (, thinly sliced)

Salt

Peel potatoes, cut in half and then in quarters. Cut into ? inch (3mm) slices.

Cut onion into thin slices.

In a 9.5 inch (24cm) non-stick frying pan heat olive oil over medium-high heat. Add potatoes and onion, add salt to taste and reduce heat to medium. Cook for about 10-12 minutes until potatoes are fork tender but not brown.

Remove from pan with a slotted spoon and place into a sieve over a bowl to let the oil drain. Let cool slightly. The olive oil&nbsp; can be strained and reused.

Meanwhile crack eggs into a large bowl. Season with salt and whisk to combine. Add cooled potatoes and onion and stir to combine.

Heat 1 tbsp of olive oil into the non-stick pan and add potato and egg mixture. Stir the mixture to get some cooked egg on top. Press slightly and let the tortilla cook for 5-6 minutes. Tuck the edges in and place a larger plate on top of the pan. Flip the tortilla onto the plate and slide the tortilla back into the pan.

Now depending on your taste preferences if you want it more moist and runny or more cooked inside cook the tortilla for 2-4 minutes more. Invert onto a serving plate and let sit for a few minutes.

Serve tortilla warm alongside some fresh salad and crusty bread. Enjoy!

Top 4 potato omelette recipes from across the web

The most viewed potato omelette recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Spanish Tortilla with Pimenton Aiol...

Bell Pepper and Potato Frittata

Hash browns with gruyère & pancetta

Tortilla de Patatas - Spanish Omele...

Top 4 potato omelette recipes from across the web

The most viewed potato omelette recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spanish Tortilla with Pimenton Aiol...

Bell Pepper and Potato Frittata

Hash browns with gruyère & pancetta

Tortilla de Patatas - Spanish Omele...

The most viewed potato omelette recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine