spanish tortilla

On a hot summer night, you might not want to turn on your oven or broiler. But you can still make this vegetable-packed frittata: Just flip it like a Spanish tortilla. Compared to a normal finished-in-the-oven frittata which can take on a poofy, souffléd texture, flipping produces a much creamier, denser omelette. It's a texture I actually prefer.

Flipped Frittata With Asparagus, Spinach, Ham, and Cheese Recipe

eggs

salt and black pepper

extra-virgin olive oil, divided (60 milliliters)

asparagus,

shishito peppers

garlic, sliced

red onion, sliced (about 4 ounces; 120 grams)

spinach

ham,

medium-firm cheese

Lightly beat eggs with a large pinch of salt and a few grinds of black pepper in a large bowl. Set aside. Heat 1 tablespoon (15ml) olive oil in a 10-inch non-stick, cast iron, or carbon steel skillet over medium-high heat until shimmering. Add asparagus and peppers, season with salt and pepper, and cook, tossing and stirring frequently, until asparagus is tender-crisp, about 2 minutes. Transfer to the bowl with the eggs. 

Heat 1 tablespoon (15ml) oil in the now-empty skillet over medium-high heat until shimmering. Add onions and cook, stirring, until starting to brown around the edges, about 2 minutes. Add garlic and cook, stirring, until onions and garlic are lightly browned, about 1 minute longer. Add spinach and cook, stirring, until wilted, about 1 minutes. Transfer to the bowl with the eggs. Add ham (if using) and cheese to the eggs and stir the mixture until everything is evenly combined.

Wipe out skillet. Add remaining 2 tablespoons (30ml) oil to skillet and set over medium-high heat until shimmering. Scrape egg mixture into skillet and cook, swirling and shaking pan rapidly, until bottom and sides begin to set, about 3 minutes. Using a heatproof spatula, press the edges in to begin to form the frittata's puck shape. Continue to cook, adjusting heat to prevent bottom of frittata from burning, until beginning to set around edges, about 3 minutes longer.

Working over a sink or garbage can, place a large overturned flat plate or lid on top of skillet, set hand on top (using a dish towel if you are sensitive to heat), and, in one very quick motion, invert frittata onto it. Carefully slide frittata back into skillet and continue to cook until second side is beginning to firm up, about 2 minutes. Use rubber spatula to again press the sides in all around to form a rounded puck shape. Continue to cook frittata until lightly browned on second side but still tender in the center when pressed with a finger, about 2 minutes longer. If desired, you can flip frittata 2 to 3 more times during these last minutes of cooking, which helps to cook the center more evenly and reinforce the shape.

Carefully slide frittata out of skillet onto a clean plate, and serve.

Spanish tortilla or tortilla española is basically a Spanish omelette with potatoes and eggs cooked gently in olive oil. This dish is traditionally served at room temperature or cold as a tapa, but it is great for any meal of the day. Leftovers will last in the fridge for a good 3 days!

Easy Spanish Tortilla Recipe

Salt

tsp sweet Spanish paprika, (optional)

extra virgin olive oil

lb russet potatoes

yellow onion, (peeled, halved and sliced cross-wise)

scallions, (trimmed, chopped (both white and green portions))

In a big bowl, whisk together the eggs, salt, and paprika. Set aside for now.

Prepare a 10-inch oven-proof nonstick skillet or a well-seasoned cast iron skillet. Heat the olive oil in the skillet over medium-high heat until shimmering but not smoking.

Add the potatoes, onions, and scallions to the oil (at first, they won&#039;t all seem to fit, but with a little stirring, they&#039;ll compress as they cook). Lower the heat immediately to medium-low and watch to control the heat and make sure it continues to gently bubble. Cook for 25 minutes, stirring occasionally, until the potatoes are very tender.

Use a heat-safe strainer over a heat-safe bowl to drain the olive oil (reserve the oil aside for now).

Season the potatoes well with kosher salt and add them to the egg mixture in the bowl.

Turn the oven broiler on.

In the skillet, heat 3 tablespoons of the reserved olive oil over medium heat. Pour in the egg and potato mixture, and gently press to even out the top. Reduce the heat to medium-low. Cook until you see the edges of the omelette begin to set and firm up then put the pan under the broiler to finish cooking. Broil for about 5 minutes, watching carefully until the eggs are cooked through and the top of the omelette browns slighlty (see notes if you prefer to finish cooking on stovetop).

Allow the tortilla a few minutes before serving.

To serve, invert the tortilla onto a large serving platter (you may need to loosen the edges using a spatulla). Cut into 6 slices and serve.

https://content.jwplatform.com/videos/5JAZRIct.mp4

Spanish Tortilla

Dense with onions, potatoes, olives, and cheese, this homey, one-skillet wonder hits the spot at breakfast, lunch, or dinner. Serve it hot or at room temperature, sliced into wedges.

Spanish Tortilla with Manchego and Green Olives

olive oil

onion

salt

lb. red potatoes

tsp. Freshly ground pepper

green olives

lb. aged manchego cheese

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])

yellow onion (thinly sliced [ trimmed and peeled])

ground pepper

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/

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

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.

A staple in Spain, and if you are not familiar with Spanish cuisine, you may be in for a surprise.

Spanish Tortilla (Potato and Egg Casserole)

potatoes

Salt and pepper

Peel the potato and onion. Slice thinly. It works great if you use a mandolin.

Heat the oil a large non-stick skillet over medium heat.

When hot add in the potato slices and onion slices.

Sprinkle with a good bit of salt and a pepper,

Using a wooden spoon gently turn the mixture in oil and adjust the heat so the oil is just bubbly but not too hot.

Keep turning the potatoes every few minutes until they are fork tender. You want them tender, but not brown.

While the potatoes are cooking you can beat the eggs in a large bowl with some salt and pepper.

Drain the potatoes into a metal colander and reserve the oil.

Wipe out the skillet with a paper towel.

Add in two tablespoons of the reserved oil and heat to a medium flame.

Add the potatoes and onions to the egg mixture and gently combine together.

Add this to the heated oil.

As soon as the edges start to firm, reduce the heat to medium-low. Cook for 5 minutes.

Using a rubber spatula run it along the edges of the tortilla.

You want to make sure it is completely loose and will slide easily from the pan.

Carefully slide it onto a plate. Cover it with another plate and holding them tightly together, invert them.

Add another tablespoon of oil to the skillet and slide the tortilla back into the skillet.

Cook another 5 minutes and then slide onto a clean plate.

Serve warm or at room temperature.

Instructions

There’s nothing easier than making a Spanish tortilla or tortilla espanola with potato chips. Yes, you heard me: POTATO CHIPS. You’ll save time and end up with a delicious meal (and tasty leftovers, too)!

Spanish Tortilla with Potato Chips

Diamond Crystal kosher salt

black pepper

potato chips cooked in avocado oil, (about 5.5 ounces)

onion, (thinly sliced)

Whisk the eggs, 1 teaspoon Diamond Crystal kosher salt, and pepper in a large bowl until frothy.

Fold the potato chips into the eggs and let them sit for about 5 to 10 minutes or until the potato chips soften slightly.

While the chips soften, heat an oven-safe 10-inch cast iron or carbon steel skillet with 2-inch sides over medium heat.

When the pan is hot, pour in the oil and add the onions and a light sprinkle of Diamond Crystal kosher salt. Sauté, stirring frequently, until softened, about 5 minutes.

Pour in the egg and potato chip mixture and use a spatula to distribute the onions and smooth everything into a uniform layer. Cook, shaking the pan, until the bottom is set, about 3 minutes.

Heat the oven broiler to high, with the oven rack 4 to 5 inches from the heating element.

Place the pan under the broiler and cook until the top is just cooked through and the center is still slightly moist, about 2 to 3 minutes.

Serve warm or at room temperature and cut into wedges!

https://content.jwplatform.com/videos/Y9kpMk6H.mp4

Spanish Tortilla with Potato Chips (Gluten Free, Dairy Free)

Top 7 spanish tortilla recipes from across the web

The most viewed spanish tortilla recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Flipped Frittata With Asparagus, Sp...

Easy Spanish Tortilla Recipe

Spanish Tortilla with Manchego and ...

Spanish Tortilla with Pimenton Aiol...

Hash browns with gruyère & pancetta

Spanish Tortilla (Potato and Egg Ca...

Spanish Tortilla with Potato Chips

Top 7 spanish tortilla recipes from across the web

The most viewed spanish tortilla recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Flipped Frittata With Asparagus, Sp...

Easy Spanish Tortilla Recipe

Spanish Tortilla with Manchego and ...

Spanish Tortilla with Pimenton Aiol...

Hash browns with gruyère & pancetta

Spanish Tortilla (Potato and Egg Ca...

Spanish Tortilla with Potato Chips

The most viewed spanish tortilla recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine