Best 2 Potato And Onion Tortilla Recipes

Potato and onion tortilla is a traditional dish from Spain, and it's a delicious and versatile meal that can be enjoyed for breakfast, lunch, or dinner. Made with simple ingredients like potatoes, onions, eggs, and olive oil, this dish is a great way to use up leftover potatoes and onions. It's also a great option for vegetarians and vegans, as it can be made without meat or cheese. With its crispy exterior and tender, flavorful interior, potato and onion tortilla is a dish that everyone will love.

Check out the recipes below so you can choose the best recipe for yourself!

POTATO AND ONION TORTILLA WITH SPICY PICKLED CARROTS AND GRAPES

Potato and Onion Tortilla with Spicy Pickled Carrots and Grapes image

Provided by Food Network

Time 30m

Yield 8 servings

Number Of Ingredients 16

Ingredients

1 cup white vinegar
1/2 cup water
2 large carrots, peeled and sliced into 1/4-inch thick pieces
2 cloves garlic, peeled and thinly sliced
1/2 white onion, sliced
1 bay leaf
8 peppercorns
1 teaspoon salt
1/4 cup pickled jalapenos
2 cups seedless green and red grapes
1 tablespoon olive oil
4 potatoes, peeled and diced
2 onions, diced
7 eggs
1/4 cup milk
Salt and freshly ground black pepper

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 AND ONION TORTILLA

Potato and Onion Tortilla image

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

Ingredients

1 1/4 lbs potatoes
1/2 cup extra virgin olive oil (scant 1/2 cup)
2 onions, thinly sliced
6 eggs

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

Tips:

For a crispier tortilla, cook it over medium-high heat and press it down firmly with a spatula.
If you don't have a nonstick skillet, grease it with a little oil before cooking the tortilla.
Use a sharp knife to thinly slice the potatoes and onions. This will help them cook evenly.
Don't overcrowd the skillet when cooking the potatoes and onions. Cook them in batches if necessary.
Season the potatoes and onions with salt, pepper, and any other desired spices before cooking.
Once the potatoes and onions are cooked, drain them on paper towels to remove excess grease.
Beat the eggs in a bowl and season them with salt and pepper.
Pour the egg mixture over the potatoes and onions in the skillet and cook until the eggs are set.
Fold the tortilla in half or quarters and serve immediately.

Conclusion:

Potato and onion tortilla is a simple and delicious dish that can be enjoyed for breakfast, lunch, or dinner. It's a great way to use up leftover potatoes and onions, and it's also a vegetarian-friendly meal. With a few simple ingredients and a little time, you can make a delicious and satisfying potato and onion tortilla that the whole family will enjoy.

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