There is no unequivocal opinion about what Spanish tortilla is. Some argue that this is an omelet with potatoes. Others that it is a potato pie with eggs. Still others are a casserole.
It is known that initially its composition included potatoes, onions and eggs. Over time, culinary thought made its own adjustments, and there were so many varieties of tortilla that it was difficult to list everything. Whatever anyone says, first of all, this is a very tasty dish and this is quite enough to cook it in your kitchen.
Classic spanish tortilla
Recipe:
• large potatoes - 720 g;
• olive oil;
• salt;
• large eggs - 4 pcs.
Technology:
1. Wash the potatoes. Peel off. Wash again. Cut into a thick slice.
2. Heat olive oil in a pan. Pour prepared potatoes into it. Cook until soft over moderate heat. Stir regularly, otherwise the product may burn and the taste of tortilla will be spoiled.
3. When the potatoes are ready, you need to move them into a large bowl using a slotted spoon. So the excess fat will remain in the pan.
4. In a bowl with potatoes, break the chicken eggs. To salt. Thoroughly mix the contents of the bowl. If the contents are thick, you need to drive another egg.
5. In the same frying pan on which the potatoes were cooked, put the resulting resulting mass. Level it on the surface. To do this, it is convenient to use a silicone spatula.
6. Cook the contents of the pan over low heat for about 20 minutes, no more. This time is enough for the future tortilla to be baked to the right degree.
7. Then cover the pan with a lid. Carefully turn the pan over so that the tortilla is on the lid. Then let the tortilla slip back into the pan. So the top side will be down.
8. Cook the second side for about 10 minutes over moderate heat. Then remove from the stove. Move to a suitable dish.
9. Before serving, Spanish tortilla can be portioned or served on the table whole and already cut into portions.
10. To the dish you can serve any sauce based on sour cream or one of your favorites.
Spanish tortilla in the oven
Recipe:
• potatoes - 300 g;
• medium onion;
• chorizo sausage (or any uncooked smoked sausage, preferably with spices) - 100 g;
• olive oil;
• salt;
• large chicken egg - 4 pcs.
Technology:
1. Peel and wash the potatoes. Cut into thin slices, not thicker than 3 mm. Fold in a bowl.
2. Wash and peel the onion. Finely chop with a knife or kitchen hatchet. Pour into a bowl of potatoes. Mix.
3. Lightly pour the contents of the bowl with olive oil. Mix thoroughly again.
4. Cover the bowl with foil. Thoroughly tucking the film under the edges of the container.
5. Place the bowl in the microwave. Set the power to 200 watts. Warm contents for 40 minutes.
6. In another bowl, beat the chicken eggs with salt with a mixer. There, lay finely chopped sausage. Mix thoroughly. Set aside.
7. When a signal sounds about the end of the microwave cycle, carefully remove the bowl from the oven. Cool the contents a little. The film must be removed very carefully (to avoid burns) immediately after removing the bowl from the microwave.
8. Combine the onion and potato mass with the egg-sausage mixture.
9. Place the resulting mass in a baking dish. Flatten on the surface.
10. Place the mold in an oven heated to 180 ° Ϲ. Cook the dish for 15 minutes.
11. When ready, remove the Spanish tortilla from the oven. Cool a little. Put on a large plate.
Spanish tortilla with salmon and mushrooms
Recipe:
• canned mushrooms (without vinegar) - 160 g
• salmon fillet - 160 g
• olive oil 50 ml
• parsley - 30 g
• salt;
• eggs - 3 pcs.
Technology:
1. Salmon fillet (any red fish can be used) rinse without skin and bones. Dry on a kitchen towel.
2. Wash and peel the onion.
3. Mushrooms discarded from the jar in a colander. Allow liquid to drain completely.
4. Chop the processed onion. Pour into a pan with heated olive oil (10 ml). Strain onion for 3 minutes. Stir constantly - finely chopped onions can quickly burn.
5. Chop the mushrooms, add to the pan to the onion. Mix thoroughly. Fry everything together for 5 minutes.
6. Cut the fish fillet into small cubes or any other form of slicing. The main thing is that the pieces are small.
7. Add chopped fish to a pan with onion-mushroom mixture. With thorough mixing, cook the mass until the fish becomes light.
8. Remove the pan from the heat. Put aside.
9. In a separate bowl with a mixer or whisk, beat the chicken eggs with salt.
10. Add the mushrooms and fish from the pan to the egg mixture.
11. Rinse the greens. To dry. Grind and pour into the same bowl.
12. In a pan in which fish and mushrooms were prepared, pour the remaining oil, heat.
13. Transfer the mass from the bowl to the pan. Cook for 6 minutes over low heat.
14. At the end of the specified time, turn the Spanish tortilla with the frying pan lid. Cook another 4 minutes.
15. Turn off the fire. Carefully remove the cooked tortilla from the pan to the dish.
16. Serve with your favorite sauce.
Spanish Bacon Tortilla
Recipe:
• smoked bacon - 100 g;
• fresh tomato - 100 g;
• sweet pepper - ½ pod;
• small onion - ½ part;
• large chicken egg -2 pcs.;
• milk - 65 ml;
• pepper;
• salt.
Technology:
1. Cut the bacon into small strips. For Spanish tortilla it is better to buy Hungarian stripe bacon. It is very convenient to work with him. And this is really a tasty and quality product.
2. Heat the pan. Fry chopped bacon in it without adding oil.
3. Wash and cut the tomato in small cubes. Pour into a bacon pan.
4. Cut the pepper into small cubes. Pour into the pan to the remaining products.
5. Wash and process the onion. Finely chop with a knife or a kitchen hatchet. Add to the pan.
6. Thoroughly mix the contents. Cook for 5 minutes.
7. During this time, beat the eggs with a mixer or whisk in a separate bowl with the addition of milk, salt and pepper.
8. Pour the contents of the pan with the egg-milk mixture. Fry until all mass is thickened.
9. When ready, carefully remove the tortilla from the pan onto a cutting board or immediately onto the dish. Roll up. Serve on the table.
Spanish tuna tortilla
Recipe:
• boiled potato in its jacket - 500 g;
• canned tuna - 100 g;
• sweet pepper - 150 g;
• canned green peas - 100 g;
• paprika - 5 g;
• garlic - 15 g;
• salt;
• butter;
• large chicken egg - 4 pcs.
Technology:
1. Boil potatoes in salted water. Cool. To clear. Cut into circles. Fry in heated butter for about 7-8 minutes over moderate heat.
2. Grind canned tuna with a fork.
3. Process the garlic. To grind. Add to tuna.
4. Drive the eggs into the bowl. Add salt and a wig. Beat with a mixer.
5. Cut the pepper into a small cube. Pour with tuna and peas in a pan to the potatoes. Cook a couple of minutes.
6. Add the egg mixture to the pan with vegetables. Cook, covered with a lid, over low heat until the contents thicken.
7. Transfer the cooked Spanish tortilla to a dish and serve.
Spanish tortilla in a slow cooker
Recipe:
• potatoes - 400 g;
• sweet pepper - 150 g;
• tomatoes - 150 g;
• canned corn - 150 g;
• dry basil;
• fresh parsley - 30 g;
• garlic - 15 g;
• olive oil;
• large eggs - 3 pcs.
Technology:
1. Peel and wash the potatoes. Cut into thin circles no more than half a centimeter.
2. Peel the garlic. Grind into crumbs with a kitchen hatchet or knife. You can push it with a press.
3. Lubricate the multicooker bowl with oil using a silicone brush.
4. Put the potatoes in the bowl. Sprinkle with chopped garlic. Set the "Baking" mode. Time is half an hour.
5. While the potatoes are cooking, cut the pepper into small cubes.
6. Wash and chop tomatoes like peppers.
7. Drain the liquid from the corn.
8. Rinse greens, dry. Finely chop.
9. After 20 minutes, remove the multicooker cover. Throw chopped peppers, tomatoes, canned corn into the bowl. Pour in salt.
10. Stir well. Close the cooker with a lid. Cook until the end of the cycle.
11. While the products in the multicooker are preparing, it is necessary to make egg filling. To do this, drive eggs into a bowl. Add salt, basil, parsley and stir well.
12. After the signal sounds at the end of the multicooker cycle, you need to remove the lid. Pour the egg mixture into the bowl. No need to mix.
13. Set the program "Baking". Time is 20 minutes.
14. As soon as the signal sounds, turn off the multicooker. Remove the cover. Gently, by turning the bowl, remove the Spanish tortilla on a suitable dish.
Mistress note
1. In the non-classical versions of the Spanish tortilla recipe, by and large, include everything that combines with each other. The main thing is cooking technology.
2. It is not necessary to sort with the addition of spices. Dried basil is enough. And without it, tortilla does not lose its taste.
3. It is advisable to use olive oil. It does not need so much, but the taste will be different than that of tortilla cooked in vegetable oil.
4. You can add any seafood to the tortilla. The main thing is that they be of high quality, and not the "dead" cocktail that is sold in domestic markets.
5. Always choose high-quality products, and on the table will be a truly delicious dish, and not "something that you can try once." Treat your body with love and respect.
