Tuesday 7 February 2012

Spanish Tortilla (Tortilla Espanola) Recipe

Are you looking for a nutritious, easy to make tasty and filling breakfast or brunch on a lazy weekend? Then try these Spanish Tortillas :)..... Spanish Tortilla is a thick omelet made with eggs and potatoes. I have this small book named “Pancakes Made Easy” which has a collection of 15 different pancake recipes..... I have tried all the recipes from this book and all of them taste really good...... I make pancakes from this book once in a while on weekends which we all love along with a glass of fruit smoothie......

Spanish Tortilla
Preparation Time – 20 minutes
Cooking Time - 30 minutes
Serves -2

2 medium onions
1 large peeled boiled potato
2 medium tomatoes
½ small capsicum
30 gm (1 oz) butter or margarine
4 eggs
2 tsp cold water
¼ tsp salt
White pepper to taste
Green salad for serving

  • Peel and slice onions. Separate slices into rings. Cut potatoes into small cubes. Cover tomatoes with boiling water for 30 seconds, then plunge into cold water and peel away skins. Cut tomatoes in half, remove any pieces of hard core and chop, discarding seeds. Remove inner white membranes and seeds from capsicum and finely chop flesh.
  • Melt butter or margarine in 10” non-stick frying pan. Add onion rings and potatoes and sauté over moderate heat until light golden. Add tomatoes and capsicum and stir-fry for 10 minutes over low heat.
  • Beat eggs and water until frothy and season with salt and pepper. Pour into pan over vegetables.
  • Cook pancakes gently until base is firm, golden and crispy. Flip pancake with a plate and fry second side of pancake for about 2 minutes or until golden brown underneath. (Alternatively, preheat grill. Holding pan by its handle, stand pan under hot grill for about 2 minutes to set top).
  • Slide out pancakes on to warm plate, cut into 2 portions and serve warm with salad.

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  1. It looks yum! I love eggs for breakfast!

    1. Thanks Ria... try this I am sure you will like it :)

  2. i love spanish tortilla but i always end up overcooking it under the grill :(

    1. Thank you Nisha...Next time instead of grilling flip pancake and cook the other side...You will get perfect tortillas :)

  3. That is seriously one of the most beautiful tortilla espanolas that I have ever seen--and thanks for the reminder to make one again!

  4. its looks yummy...hey i loved ur presentation...

  5. lovely ..looks like a fritata that we find over here :)

  6. looks wonderful and delicious one !!

    Ongoing event CC-Dish For Loved Ones

  7. Wow thats a lovely platter,wd try minus veggies 4 kids,smoothie looks vibrant n lykd tomato-rose.

    1. Thank you Purnima.. Do try I am sure kids will love this :)

  8. A good recipe, whole some one too, for breakfast.

    Pattu at http://www.gardenerat60.wordpress.com

  9. I would like to try home made one :) Looks very yummy!

    1. Do try Medeja and let me know how you like it...

  10. Would love to try it out this weekend. Looks yumm..

  11. Looks nice. Happy to follow you and make ur followers as round to 200.

    1. Thank you Anu for being my 200th follower :)..

  12. Replies
    1. Please do try and let me know how you like it!

  13. Sounds too good and loved your presentation!

  14. Can I make some corrections? This is not a Tortilla Española (sorry!)
    Spanish omelette is basically potatoes and eggs and salt, even onions are optional! There are two camps, with onions and without onions, but that is another story.

    Potatoes have to be fried in a lot of oil, all other methods, including the one here, give less than optimum taste and texture.
    Your recipes are amazing, but that photo does not look like a good Tortilla Española.

    Correct method:
    You may dice or cut potatoes in irregular large flakes, heat a lot of oil, olive preferably, as for deep frying. When hot, add in the potatoes, then lower heat to medium low.
    The initial heat makes a sort of "crust" on the outside and then the potatoes have to cook without getting brown and without getting oily. If you are adding onions, do when potatoes are around half cooked. When the potatoes are soft, drain them. No tomato please!! This process takes about 10 minutes, but depends a lot of upon the variety of potato. Mona Lisa is the one most commonly used in Spain.
    Beat the eggs with salt and mix them with the drained potatoes. Heat a frying pan with a little oil and when hot, put in the potato-egg mixture. Cook on medium heat until set on one side, then cover with a plate, hold the plate with one hand and flip the whole thing over so that the omelette is now on the plate with the cooked side up. Put frying pan on heat again and slide the omelette in to cook the other side. Do the flip thing again to serve on the plate.

    Variations: 1) Sliced sweet green peppers (not capsicums) added along with onions. 2) Small bits of red roasted peppers (hot or mild). 3) Two thinner omelettes maybe used to sandwich things such as ham & cheese, tomato, lettuce, tuna fish, etc. 4) Part of the potatoes can be substituted by diced courgettes, or cooked spinach added to the potato mixture. The sky's the limit for your imagination.
    But please do try and make the traditional omelette to see the difference in appearance and taste!

    1. Thank you so much for the detailed information :)


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