SPANISH COOKIES RECIPE RECIPES

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SPANISH TORTILLA RECIPE | JAMIE OLIVER EGG RECIPES



Spanish tortilla recipe | Jamie Oliver egg recipes image

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

300 g waxy potatoes
1 onion
olive oil
5 large free-range eggs

Steps:

    1. Peel the potatoes using a speed-peeler, then carefully cut them into thin slices. Pat the potato slices dry with a clean tea towel.
    2. 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.
    3. 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.
    4. Crack the eggs into a mixing bowl, season with a tiny pinch of sea salt and black pepper, then whisk together with a fork.
    5. 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.
    6. 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.
    7. 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

SPANISH TORTILLA RECIPE - BBC GOOD FOOD



Spanish tortilla recipe - BBC Good Food image

Make a classic Spanish omelette filled with pan-fried potatoes and onion. It makes a delicious light vegetarian meal or an easy tapas dish

Provided by Miriam Nice

Categories     Buffet, Dinner, Lunch, Supper

Total Time 1 hours 20 minutes

Prep Time 30 minutes

Cook Time 50 minutes

Yield 4

Number Of Ingredients 10

1 large white onion, sliced
4 tbsp olive oil
25g butter
400g waxy potatoes, peeled, quartered and finely sliced
6 garlic cloves
8 eggs, beaten
handful flat-leaf parsley, chopped, plus extra to serve
1 baguette, sliced
4 vine tomatoes, peeled and coarsely grated
drizzle of olive oil

Steps:

  • Put a large non-stick frying pan on a low heat. Cook the onion slowly in the oil and butter until soft but not brown – this should take about 15 mins. Meanwhile, peel the tomatoes (if using) by scoring the skins with a cross, putting them in a bowl and pouring over just-boiled water. Drain the water after 2-3 mins and the skins will peel away easily. You can then coarsely grate them.
  • Add the potatoes to the pan, then cover and cook for a further 15-20 mins, stirring occasionally to make sure they fry evenly. When the potatoes are soft and the onion is shiny, crush 2 garlic cloves and stir in, followed by the beaten eggs.
  • Put the lid back on the pan and leave the tortilla to cook gently. After 20 mins, the edges and base should be golden, the top set but the middle still a little wobbly. To turn it over, slide it onto a plate and put another plate on top, turn the whole thing over and slide it back into the pan to finish cooking.
  • Once cooked, transfer to a plate and serve the tortilla warm or cold, scattered with the chopped parsley. To accompany the tortilla, take slices of warmed baguette, stab all over with a fork and rub with the remaining garlic, pile on the grated tomatoes and season with sea salt and a drizzle of olive oil.

Nutrition Facts : Calories 404 calories, FatContent 27 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 22 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 3 grams fiber, ProteinContent 16 grams protein, SodiumContent 0.5 milligram of sodium

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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!
From jamieoliver.com
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/LowLactoseDiet, https://schema.org/VegetarianDiet
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    1. Peel the potatoes using a speed-peeler, then carefully cut them into thin slices. Pat the potato slices dry with a clean tea towel.
    2. 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.
    3. 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.
    4. Crack the eggs into a mixing bowl, season with a tiny pinch of sea salt and black pepper, then whisk together with a fork.
    5. 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.
    6. 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.
    7. Turn out the tortilla onto a serving board, then cut into 6 wedges and serve hot or cold with a simple green salad.
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Total Time 1 hours 20 minutes
Category Buffet, Dinner, Lunch, Supper
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Calories 404 calories per serving
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