SPANISH TORTILLA RECIPE | JAMIE OLIVER EGG RECIPES
This classic Spanish dish is very versatile and quick to whip up. The tortilla (or Spanish omelette) can be served hot or cold and is a fantastic way of using up all kinds of ingredients – simply add in any leftover vegetables, crumbled or grated cheese, jarred red peppers or cooked sausage. They’ll all taste great, so get experimenting!
Yield 6
Number Of Ingredients 4
Steps:
- Peel the potatoes using a speed-peeler, then carefully cut them into thin slices. Pat the potato slices dry with a clean tea towel.
- Peel and finely slice the onion. Drizzle 2 tablespoons of oil into a small frying pan over a medium heat, then add the onion and potatoes.
- Turn the heat down to low and cook for 25 to 30 minutes, or until the onions are turning golden and the potato slices are cooked through. Try not to stir it too much or the potatoes will break up – just use a fish slice to flip them over halfway through.
- Crack the eggs into a mixing bowl, season with a tiny pinch of sea salt and black pepper, then whisk together with a fork.
- When the onions and potatoes are cooked, remove the pan from the heat and carefully tip them into the eggs. Transfer the mixture back into the frying pan and place it over a low heat. Cook for around 20 minutes, or until there’s almost no runny egg on top.
- Use a fish slice to slightly lift and loosen the sides of the tortilla. Carefully flip the pan over a dinner plate and tip out the tortilla, then slide it back into the pan and cook for another 5 minutes, or until golden and cooked through.
- Turn out the tortilla onto a serving board, then cut into 6 wedges and serve hot or cold with a simple green salad.
Nutrition Facts : Calories 458 calories, FatContent 26.1 g fat, SaturatedFatContent 5.5 g saturated fat, ProteinContent 21.7 g protein, CarbohydrateContent 36.6 g carbohydrate, SugarContent 6.9 g sugar, SodiumContent 0.8 g salt, FiberContent 5 g fibre
PERFECT PANCAKES RECIPE - BBC GOOD FOOD
An easy pancake batter recipe with tips on how to make the best pancakes every time with sweet or savoury toppings
Provided by Good Food team
Categories Breakfast, Brunch, Buffet, Dessert, Dinner, Lunch, Main course, Snack, Supper
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 8
Number Of Ingredients 5
Steps:
- Put 100g plain flour and a pinch of salt into a large mixing bowl.
- Make a well in the centre and crack 2 eggs into the middle.
- Pour in about 50ml from the 300ml of semi-skimmed milk and 1 tbsp sunflower oil then start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.
- Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream.
- Heat the pan over a moderate heat, then wipe it with oiled kitchen paper.
- Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into the mixing bowl, return the pan to the heat.
- Leave to cook, undisturbed, for about 30 secs. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.
- Hold the pan handle, ease a palette knife under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against the base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate.
- Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.
Nutrition Facts : Calories 107 calories, FatContent 5 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 12 grams carbohydrates, SugarContent 2 grams sugar, ProteinContent 4 grams protein, SodiumContent 0.1 milligram of sodium
More about "flip recipe recipes"
SPANISH TORTILLA RECIPE | JAMIE OLIVER EGG RECIPES
From jamieoliver.com
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/LowLactoseDiet, https://schema.org/VegetarianDiet
Calories 458 calories per serving
- Peel the potatoes using a speed-peeler, then carefully cut them into thin slices. Pat the potato slices dry with a clean tea towel.
- Peel and finely slice the onion. Drizzle 2 tablespoons of oil into a small frying pan over a medium heat, then add the onion and potatoes.
- Turn the heat down to low and cook for 25 to 30 minutes, or until the onions are turning golden and the potato slices are cooked through. Try not to stir it too much or the potatoes will break up – just use a fish slice to flip them over halfway through.
- Crack the eggs into a mixing bowl, season with a tiny pinch of sea salt and black pepper, then whisk together with a fork.
- When the onions and potatoes are cooked, remove the pan from the heat and carefully tip them into the eggs. Transfer the mixture back into the frying pan and place it over a low heat. Cook for around 20 minutes, or until there’s almost no runny egg on top.
- Use a fish slice to slightly lift and loosen the sides of the tortilla. Carefully flip the pan over a dinner plate and tip out the tortilla, then slide it back into the pan and cook for another 5 minutes, or until golden and cooked through.
- Turn out the tortilla onto a serving board, then cut into 6 wedges and serve hot or cold with a simple green salad.
PERFECT PANCAKES RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 30 minutes
Category Breakfast, Brunch, Buffet, Dessert, Dinner, Lunch, Main course, Snack, Supper
Cuisine French
Calories 107 calories per serving
- Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.
CHICKEN QUESADILLAS RECIPE | REE DRUMMOND | FOOD NETWORK
Reviews 4.7
Total Time 40 minutes
Category main-dish
Cuisine mexican
- Slice the lime in half and squeeze the juice from half the lime into the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.
PERFECT PANCAKES RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 30 minutes
Category Breakfast, Brunch, Buffet, Dessert, Dinner, Lunch, Main course, Snack, Supper
Cuisine French
Calories 107 calories per serving
- Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.
CHICKEN QUESADILLAS RECIPE | REE DRUMMOND | FOOD NETWORK
Reviews 4.7
Total Time 40 minutes
Category main-dish
Cuisine mexican
- Slice the lime in half and squeeze the juice from half the lime into the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.
OKONOMIYAKI PANCAKE RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 40 minutes
Category Dinner, Main course, Supper
Cuisine Japanese
Calories 630 calories per serving
- Flip onto a board and serve with the sauce and garnishes to taste. Eat straight away.
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Reviews 5.0
Total Time 2 hours 10 minutes0S
Calories 390 calories per serving
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