Spanish tortilla – three original recipes

A little history

Translated “tortilla” - “small flatbread”. Initially it was prepared from corn flour, or wheat. It was considered a traditional treat for Mexican Indians and Central Americans. Spanish tortilla with potatoes (tortilla de patatas) got its name thanks to the conquistadors from Spain. Most likely, it reminded them of an ordinary omelet.

Today, tortilla, along with gazpacho and paella, is considered a typically Spanish treat. It is usually prepared for breakfast and served in tapas bars as an appetizer.

The Spanish dish tortilla was first prepared in the 17th century, when the Spaniards brought potatoes to their homeland. At first, this vegetable did not cause much enthusiasm among the local population. It was used only to feed the poor and sick. A century passed, potatoes began to be grown throughout the country.

Another version says that the recipe was invented by a peasant woman who needed to feed high-ranking military personnel who were staying in her home for the night. Having collected a modest food supply of onions, potatoes and eggs, she baked a flatbread that became a national symbol. It is important not to confuse the two varieties of the dish - Mexican and Spanish. The first is a flatbread made from flour, mainly corn, the second is a potato and onion omelette.

Brief recipe: Spanish Tortilla or omelette with potatoes

1. We clean and wash the onions and potatoes.
2. Place the pan over medium-high heat and generously add olive oil.
3. Cut the onion into thin half rings, put it in a frying pan and fry, stirring.
4. Quickly cut the potatoes into quarters and slices, and then into thin 3 mm pieces.
5. Add the potatoes to the onions and fry for 10-15 minutes until the vegetables are caramelized and golden brown.
6. If you are not using raw potatoes, but boiled ones, first fry the onion for 10 minutes, then add the potatoes and fry for another 5 minutes until golden brown.
7. Break the eggs into a bowl and use a slotted spoon to transfer the potatoes and onions into the bowl over the eggs, skimming off excess oil.
8. Add salt to taste and mix very carefully so that the eggs coat the rest of the ingredients.
9. Cover the bowl with foil and leave for 15 minutes to allow the vegetable caramel to soak into the egg mixture.
10. After 15 minutes, put a non-stick frying pan on high heat and heat it up.
11. Stir the egg-potato mixture carefully again and pour into the pan.
12. Fry over high heat for 1 minute, then reduce heat to low and cook for another 2 minutes.
13. Turn over the Spanish Tortilla using a large, flat plate: pry the edge of the omelette with potatoes, cover the frying pan with the plate, quickly turn it over, remove the frying pan (the Tortilla remains on the plate), push the omelette back into the frying pan with the unfried side.
14. Turn the heat to high, fry for 1 minute, then reduce to low and fry for another 2 minutes.
15. Remove the frying pan from the heat, transfer the potato omelet to a plate, cut into pieces and arrange in portions.
16. Now you know how to make Spanish Tortilla!

How to cook

The recipe for a classic Spanish tortilla is very simple. The main thing is that it doesn’t necessarily need to be baked. Simply frying it in a frying pan is enough.

1. Prepare onions and potato tubers: wash, peel, cut (finely).
2. Fry both ingredients in oil (olive) and add salt at the end. You can use mashed potatoes.
3. In a separate container, beat several eggs, add the prepared potatoes, mix everything thoroughly and put it back into the pan.
4. It is necessary to fry on both sides. This will prevent any raw eggs from being left in your treat and will give it a flatbread shape.
5. You can decorate with herbs and serve as is. But you can get creative and wrap the flatbread in a roll, after filling it with vegetables or meat.

There are many options for combining products in this universal treat. If you find the classic recipe boring, you can try a couple of other varieties.

Tortilla with spinach

Spinach is suitable both fresh and frozen. It must first be defrosted or washed and finely chopped. Fry the garlic in olive oil and simmer it with the spinach to combine the flavors of both components. Beat the eggs separately, add the garlic-spinach mixture to them, fry everything on both sides in a frying pan.

Spanish tortilla recipe with tuna

Spanish tortilla recipe - goes well with seafood. In this case, you can use tuna. The recipe is surprisingly simple. Place the tuna in the beaten eggs (drain the oil from the jar in advance). Mix everything evenly and bake in a heated frying pan greased with olive oil.

Torre de Tortillas

A favorite treat for many Spaniards and a wonderful holiday treat. The secret is simple - a few flatbreads mixed with mayonnaise or tomato sauce, prepared in advance. The flatbreads can be different, prepare several with different ingredients. For convenience, mayonnaise and tomato sauce can be mixed. Be sure to water the top layer very generously so that it drips generously around the edges. This tortilla tower will delight you with its appearance and taste.

The tortilla can be served either cold or hot. The main thing is with love and a good mood.

Spanish Tortilla: Potato Casserole in a Frying Pan. It's very easy to prepare.

CopyAMP code
Today we are preparing a delicious, very filling potato casserole with onions and eggs in a frying pan - Spanish tortilla. This wonderful dish is easy to prepare and if you are already tired of just fried potatoes, then try making this tortilla for dinner.

The classic tortilla is prepared only with onions and eggs, but in this version of the recipe we use bell peppers, a little garlic for flavor, and herbs.

Required ingredients:

• Potatoes - 700 grams
• Onions – 160 grams
• Bell pepper - 80 grams
• Eggs – 3 pcs.
• Green onion - 20 grams
• Garlic - 3 cloves
• Olive oil - 50 ml.
• Salt and pepper to taste

Spices (to taste):

• Dried garlic - 1 teaspoon
• Turmeric – 1/4 teaspoon
• Nutmeg to taste

Preparation:

1. First, let's cut the potatoes, you don't need to cut them too finely, cut them into thin half rings so that they cook faster. In principle, this is not so important, because we will fry and stew the potatoes at the same time.

2. Throw the potatoes into clean water to remove excess starch. We will cook the casserole in a frying pan with a diameter of 20 cm and a height of 5 cm, let it heat up. This pan is needed to give the tortilla its shape.

3. Pour olive oil and a little vegetable oil into the frying pan, you get this mixture of oils. The potatoes need to be washed and then dried on a towel. The oil has already warmed up and we put the potatoes into the frying pan. Fry the potatoes in a heated frying pan so that they are fried and stewed.

4. It will decrease in volume during cooking. When you feel the potatoes are cooked through, start stirring them. While the potatoes are frying, cut the onion into half rings. Add the onion to the pan until it begins to lightly sauté and fry.

5. Now close the frying pan with a lid, so the potatoes will fry from below and stew in the middle, cook them until fully cooked. Sometimes stirring. During the cooking process we will get different textures of the casserole.

6. Prepare other ingredients. Break the eggs into a bowl, salt them, add spices and mix well. Cut the bell pepper into thin strips. Place the pepper in the eggs and finely chop the green onion. I also add it to the bowl, chop the garlic finely for flavor and also add it to the bowl. Mix everything.

7. Check the readiness of the potatoes, add salt to your taste and mix again. Place the finished potatoes in a bowl and immediately mix well to obtain a homogeneous mass.

8. Return this whole mass to the frying pan and put it on the fire, adding a little olive oil. It needs to be well leveled with a spatula, which is what we do when giving the casserole its shape.

9. Fry over low heat until the bottom sets, this is about 4 minutes over low heat, then close the lid and wait. Four minutes have passed and now the casserole needs to be turned over.

10. We will turn it over like this. Take a large flat plate, cover the pan and turn it over. Then we send the casserole on the other side, back to the pan. We straighten the sides of the casserole with a spatula and fry it further so that it turns out nice and rosy, like the first side. And so on for another 2-3 minutes and the casserole is completely ready.

11. Remove the casserole to a plate and turn off the oven. We remove it from the pan in the same way as we turned it over. All is ready.

Let's cut the casserole and see what it's like inside. How great this is, what a beautiful tortilla it turned out to be. It is best served hot, of course. For all lovers of fried potatoes, this is just a godsend, try it.

Be sure to visit our website “Everything For a Woman”, because the best is yet to come. Bon appetit.

The video belongs to the channel “LudaEasyCook Positive Kitchen”
CopyAMP code

Tortilla - classic recipe

Almost every kitchen has its own recipe for flat wheat tortillas; the Mexicans have their own and call them tortillas. The classic tortilla recipe does not include any additional ingredients other than flour, water and salt, but a noticeably wider variety of dishes can be made using ready-made tortillas.

Mexican tortilla - classic recipe

The recipe for preparing tortillas is not much different from the recipe for preparing regular thin pita bread: mix the ingredients together, roll out portions of dough thinly and fry until browned - ready.

For variety, you can use different types of flour at the base of the recipe, and also supplement them with vegetable purees or pureed greens.

Ingredients:

• flour - 265 g;
• water - 155 ml;
• vegetable oil - 35 ml.

Preparation

Mix all the ingredients from the list together, and knead the finished dough until it becomes smooth. When the dough is ready, leave it to rest under film or a damp towel for about 10 minutes, then divide into portions and roll each of them into a thin cake. Fry the tortillas in a dry frying pan until they are browned.

Classic chicken tortilla recipe

A simple tortilla can become a shell for a whole host of different additions. Depending on what the tortilla is served with and how it is rolled, the name of the dish is formed. Below we will learn how to prepare a quesadilla - a kind of Mexican pizza in which the filling is hidden between a pair of tortillas.

Ingredients:

• tortillas - 8 pcs.;
• chicken fillet - 1.1 kg;
• canned corn - 95 g;
• canned beans - 95 g;
• tomato sauce - 115 ml;
• dried garlic, cumin, chili - a pinch;
• a handful of olives;
• green onions - 2-3 feathers;
• grated cheese - 115 g.

Preparation

Chicken can be prepared in any way; most often it is boiled or fried, but you can bake the fillet in the oven or on the grill. When the bird is ready, its flesh is separated into fibers. Separately, heat the beans with tomato sauce and spices. Sprinkle four tortillas with a little cheese, top with the chicken and bean filling, and then top with the onions and remaining cheese. Cover the filling with the second tortilla and fry them in a dry frying pan for a couple of minutes on each side.

Tortilla - a classic recipe in the oven

The second method of preparing tortillas is reminiscent of Italian cannelloni - the tortilla is wrapped around the filling and baked in sauce.

Ingredients:

• tortillas - 8 pcs.;
• tomato sauce - 130 ml;
• water - 65 ml;
• spinach leaves - 3 tbsp.;
• cheese - 175 g.

Preparation

Mix tomato sauce with water and dip each tortilla in it. Let the spinach leaves wilt in a dry frying pan and then mix them with the grated cheese. Place portions of the filling on the tortillas and roll them into a tube. Place the tortillas in the pan and pour in the remaining tomato sauce. Bake for 20 minutes at 180.

Spanish potato tortilla de patata - classic recipe

In Spanish cuisine, the term “tortilla” does not mean a thin flatbread made from wheat flour, but a hearty potato omelet.

Ingredients:

• eggs - 10 pcs.;
• potatoes - 5 pcs.;
• onions - 115 g.

Preparation

Divide the potatoes and onions into thin rings and fry in plenty of oil for about 10 minutes, stirring constantly: the vegetables should become soft, but not crispy. Next, place the vegetables in a sieve and allow excess oil to drain. Beat the eggs with a pinch of salt and add vegetables to them. Pour the mixture into the pan and fry until the edges of the omelette begin to pull away from the sides of the pan. Next, turn the omelette onto a plate and return it to the pan, placing it uncooked side down.

Spanish tortilla recipe:

Cook diced potatoes along with garlic in vegetable oil. Cook until the potatoes are medium cooked; they should not be completely cooked.

After 5-7 minutes, add finely chopped onion to the potatoes. Cook, stirring, for another 2-3 minutes. After this, to drain excess oil, transfer the potatoes to a sieve. Remove the garlic.

Beat the eggs, salt them and mix with the potatoes.

Transfer the cooked ingredients into a heated frying pan. Cook over medium heat.

After 1-2 minutes, turn the tortilla over to the other side and continue cooking. We repeat this 2-3 more times and put it on a plate.

Subscribe to the Povarenka group on VKontakte and receive ten new recipes every day!

Join our group on Odnoklassniki and receive new recipes every day!

Share the recipe with friends:

How will it look like?

Similar Recipes

Frittata with bacon and green peas

• 37
• 52
• 3650

Pumpkin omelette in waffles

• 26
• 37
• 6879

Portioned omelette “Sails of Love”

• 46
• 107
• 6772

Omelet “Our Team”

• 7
• 9
• 2535

Egg rolls with vegetables for breakfast

• 20
• 276
• 6089

Frittata “Wild Beach”

• 51
• 51
• 1442

Omelet with broccoli in the oven “Sunday”

• 10
• 154
• 1869

Spanish tortilla recipe:

Cook diced potatoes along with garlic in vegetable oil. Cook until the potatoes are medium cooked; they should not be completely cooked.

After 5-7 minutes, add finely chopped onion to the potatoes. Cook, stirring, for another 2-3 minutes. After this, to drain excess oil, transfer the potatoes to a sieve. Remove the garlic.

Beat the eggs, salt them and mix with the potatoes.

Transfer the cooked ingredients into a heated frying pan. Cook over medium heat.

After 1-2 minutes, turn the tortilla over to the other side and continue cooking. We repeat this 2-3 more times and put it on a plate.

Subscribe to the Povarenka group on VKontakte and receive ten new recipes every day!

Join our group on Odnoklassniki and receive new recipes every day!

Share the recipe with friends:

How will it look like?

Similar Recipes

Frittata with bacon and green peas

• 37
• 52
• 3650

Pumpkin omelette in waffles

• 26
• 37
• 6879

Portioned omelette “Sails of Love”

• 46
• 107
• 6772

Omelet “Our Team”

• 7
• 9
• 2535

Egg rolls with vegetables for breakfast

• 20
• 276
• 6089

Frittata “Wild Beach”

• 51
• 51
• 1442

Omelet with broccoli in the oven “Sunday”

• 10
• 154
• 1869

Omelet “Tender”

• 25
• 48
• 17592

spoon bread

• 41
• 52
• 5613

Try cooking together

Chicken heart salad

• 139
• 1673
• 233532

Herring cake with red caviar

• 188
• 1580
• 39883

Apple kisses

• 93
• 356
• 7344

Comments and reviews

December 7, 2014 Galina Drik #

July 11, 2014 aquavita #

July 11, 2014 e-zepter # (recipe author)

June 27, 2014 Alena1Alena #

June 27, 2014 e-zepter # (recipe author)