SPANISH TORTILLA
The Spanish tortilla has nothing in common with the Mexican variety except its shape and its name. One is just a bread. The other can be an appetizer, a snack, or even a light meal. But the Spanish tortilla has another advantage: because it is better at room temperature than it is hot, it should be made in advance, anywhere from 15 minutes to a few hours. In its most basic form, the tortilla is a potato and egg open-faced omelet that derives most of its flavor from olive oil. Onions or scallions can replace the potato in part or entirely, as can cooked greens like chard. The only hard part is turning the partly formed tortilla, so do it swiftly and carefully (using a nonstick skillet makes it much easier). The worst that will happen is that a little potato and egg will be left behind when you return the cake to the skillet. If you can't bring yourself to risk the flip, just slide the pan into a 375-degree oven until the eggs are completely set, but not overcooked.
Provided by Mark Bittman
Categories brunch, appetizer
Time 40m
Yield 3 main-course or 6 appetizer servings
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 980, UnsaturatedFat 67 grams, Carbohydrate 38 grams, Fat 84 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 14 grams, Sodium 988 milligrams, Sugar 4 grams, TransFat 0 grams
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Denzel eric Von Eichstedt
[email protected]This tortilla is a great way to use up leftover corn. It is also a great way to add some extra sweetness to your diet.
Rhiannon Joyce
[email protected]I made this tortilla with some leftover black beans and it was delicious! The black beans added a lot of flavor and protein to the tortilla.
Mark Corbett
[email protected]This tortilla is a great way to use up leftover rice. It is also a great way to add some extra vegetables to your diet.
Muhammad Salaar
[email protected]I love that this tortilla can be customized to your liking. You can add any type of vegetables, cheese, or meat that you like.
sophie bobola
[email protected]I made this tortilla with some leftover roasted potatoes and it was amazing! The roasted potatoes added a lot of flavor and texture to the tortilla.
BananaManYT
[email protected]This tortilla is a great source of fiber. It is a healthy and filling meal.
Angela Teunissen
[email protected]I love that this tortilla is gluten-free. It is a great option for people with celiac disease or gluten intolerance.
Joanne Rodriguez
[email protected]This tortilla is perfect for a quick and easy meal. It is also great for meal prep.
Macharia Ndwinga
[email protected]I made this tortilla for a party and it was a huge success. Everyone loved it.
Haik Kazarian
[email protected]This tortilla is a great way to get your kids to eat their vegetables. My kids love it!
Natasha Konkie
[email protected]I love that this tortilla can be made with any type of potato. I have even used sweet potatoes before.
Alhaji Usman
[email protected]This tortilla is a great way to use up leftover potatoes. It is also a great vegetarian option.
am family fun
[email protected]I was a bit skeptical about making a tortilla from scratch, but this recipe was so easy to follow. The tortilla turned out great and was so much better than any store-bought tortilla I have ever had.
Jack Reynold
[email protected]This is the best tortilla recipe I have ever tried. It is so flavorful and moist. I highly recommend it.
Azad Panchhi
[email protected]I made this tortilla for dinner last night and it was a hit! My family loved it. The leftovers were even better the next day.
Rh Hasan
[email protected]This tortilla was absolutely delicious! It was so easy to make and turned out perfectly. I will definitely be making this again soon.