TORTILLA MEAL RECIPES

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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

CHICKEN TORTILLA SOUP – INSTANT POT RECIPES



Chicken Tortilla Soup – Instant Pot Recipes image

Provided by Publications International

Prep Time 10 minutes

Cook Time 9 minutes

Yield 4-6 servings

Number Of Ingredients 14

28 ounces diced tomatoes ( 2 cans )
1 1/2 pounds chicken thighs (boneless skinless)
1 onion (diced)
1 ounces green chiles (diced, 1 can )
1/2 cup chicken broth
2 cloves garlic (minced)
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon black pepper
4 Corn tortillas (cut into 1 ⁄4 inch strips)
2 tablespoons cilantro (chopped fresh)
1/2 cup Monterey Jack cheese (shredded)
1 avocado (diced and tossed with lime juice)
Lime wedges

Steps:

  • Combine tomatoes, chicken, chiles, broth, onion, garlic, cumin, salt and pepper in the Instant Pot; mix well.
  • Secure lid and move pressure release valve to Sealing position. Press Manual; cook at high pressure 9 minutes. When cooking is complete, use natural release for 10 minutes, then release remaining pressure.
  • Remove chicken to plate; shred into bite-size pieces when cool enough to handle. Stir into soup.
  • Press Sauté; add tortillas and cilantro to soup. Cook and stir 2 minutes or until heated through. Top with cheese, avocado and squeeze of lime juice.
  • Serve immediately.

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