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- Root vegetables
This Spanish omelette is spicy and savoury with hot chorizo, Spanish olives and the traditional potato and onion.
8 people made this
- 3 large potatoes for frying
- 1 Spanish onion
- Spanish olive oil for deep frying
- 8 large free range eggs
- 225g hot chorizo sausage
- 1 handful pitted Spanish olives (green olives)
- salt to season
MethodPrep:5min ›Cook:40min ›Ready in:45min
- Peel, wash and thinly slice the potatoes and cut in half into the shape of half moons. Repeat this with the Spanish onion.
- Pour olive oil in a deep frying pan over a high heat - use enough oil to just cover the onion and potatoes.
- Once the oil is hot, drop in a slice of onion and this should start frying immediately. Cook the onion for around 10 minutes until golden and then add the sliced potatoes. Stir occasionally for at least 15 minutes, until the potatoes are soft and cooked through.
- Drain the oil from the potato and onion and mix in the egg and place into a separate dish. Let it rest for 10 minutes while you cook the chorizo and olives.
- Chop the chorizo into chunks and half the pitted olives.
- In the same frying pan you have used to cook the potatoes use a medium heat to cook the chorizo for 1 minute, followed by the olives for just 15 seconds before adding this to the potato, onion and egg mix.
- Season and stir slowly.
- To make the tortilla place a non-stick pan over a medium heat and drizzle in a bit of olive oil.
- Pour the tortilla mix inside the pan and lower the heat. After 4 minutes use a large plate to cover the pan, hold it tightly and flip the tortilla onto the plate. Slide the 'non-cooked side' of the tortilla back into the pan to cook.
I recommend eating the tortilla when still a little runny in the middle. Each tortilla is different, after trying them different ways you’ll find the one you love the most - but this one is my favourite for sure.
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Best Spanish Tapas – A local’s guide to the most popular Tapas dishes in Spain
Tapas belong to Spain the same way the Eiffel tower belongs to Paris. And if you can only try one dish during your trip to this beautiful Mediterranean country, let it be Tapas. As with this amazing kind of food, you can try several dishes in just one meal.
So now that you know that tapas are a thing and that you should surely not miss them during your visit to Spain, you’ll probably also want to know which are the best Spanish tapas to try. In this post, we will give you a list of some of the most popular tapas dishes in Spain that, surely, you will want to try someday.
Warning: Don’t read this post while you are hungry as you will surely get the munchies while checking these best tapas in Spain.
What to find out in this post
Linking up with One Potato Two Potato Linky at Utterly Scrummy and Family-Friends-Food
Prepare this delicious Spanish classic, starting with a drizzle of GOYA® Extra Virgin Olive Oil in a skillet add onion, chorizo, and then a touch of Sofrito flavor, along with a delicious meatloaf mix, GOYA® Tomato Sauce, rice, pine nuts and GOYA® Adobo All-Purpose Seasoning with Pepper. Finally, stuff the peppers and place in the oven, so delicious!
Made with GOYA® Extra Virgin Olive Oil
This Spanish favorite is a must-have in your pantry! GOYA® Extra Virgin Olive Oil from Andalusia, Spain has an intense golden color and a bold, pure flavor. It’s also recognized for its high quality as a winner of the ChefsBest® Excellence Award*. You can create countless recipes, from salad dressings and marinades, to delicious soups, stews, and rice dishes, and of course classic Spanish favorites like Spanish Garlic Shrimp, Tortilla Española – Potato Omelet and tasty Chorizo with Wine.
*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.
Vegetable Tortilla Española
- 2 Yukon Gold Potatoes
- Salt & Pepper
- Pinch of Saffron, Ground in Mortar
- 1/4 Cup plus 2 TBSP, Extra Virgin Olive Oil
- 2 TBSP Boiling Water
- 1 Medium Onion, Thinly Sliced
- 1 Small Red Pepper, Seeds and Thinly Sliced
- 1 Small Zucchini, Thinly Sliced
- 1 Cup Spinach, Sliced
- 6 Large Eggs
- In a medium saucepan, cover the potatoes with water and a pinch of salt and simmer over moderate heat until the potatoes are tender, about 25 minutes. Drain and let cool completely, then peel and cut into 1/3″ pieces.
- In a small bowl, mix the saffron with 2 TBSP of boiling water until dissolved. Set aside to cool.
- In a heavy 8″ skillet, heat 1/4 cup of olive oil. Add the onion and a pinch of salt and cook over medium-high heat, stirring occasionally, until translucent, about 4 minutes.
- Add the red pepper, zucchini and a pinch of salt and cook, stirring occasionally, until tender, about 5 minutes.
- Add the potato and cook until coated and hot, about 3 minutes.
- Stir in the spinach until just wilted. Season with salt and pepper. Transfer the vegetables to a colander to drain and cool completely, about 30 minutes.
- In a large bowl, beat the eggs with the saffron and a pinch of salt. Fold in the vegetables. Set aside and let stand for 10 minutes.
- Heat 1 TBSP of olive oil in the skillet, until almost smoking. Add the egg mixture and cook over medium high heat, running a thin, rubber spatula along edge of pan to separate egg mixture from sides, until edges set and the underside of the tortilla turns golden, about 6 to 8 minutes.
- Place a plate, slightly larger than the skillet, upside down over skillet, and quickly flip the tortilla onto the plate. Add a 1 TBSP of olive oil to skillet. Slide tortilla, cooked side up, back into skillet. Cook over low heat until completely set in the center and golden brown on bottom, 3 to 6 minutes. Transfer to a serving plate, and let cool slightly before cutting into wedges.
- Optional – In a small bowl, whisk mayonnaise with garlic and 3 TBSP of olive oil. Season with pinch of salt. Cut the tortilla into wedges and serve with the garlic mayonnaise.
12 Stunningly Easy Spanish Recipes
If you only know one thing about eating in Spain, it's probably that they eat reeeeally late so they can accommodate a nice, long nap in the middle of the day. This is because the Spanish have it all figured out. So it's no surprise that their food is wonderful too. And while you're probably familiar with at least a few Spanish classics like gazpacho and paella, what you may not know is that Spanish cuisine can also be incredibly easy and quick to make. It's perfect for a Friday night date at home when you've got a short window between getting home and the moment you're too hungry to deal with getting food on the table. Plus, you'll have plenty of time to get ready to go out dancing 'til the wee hours afterwards. The Spanish would want it that way.
1. Seafood Paella
Cook up a feast &mdash a delicious, brimming with seafood, crazy perfect feast &mdash in just 45 minutes with this surprisingly simple recipe.
2. Manchego Roasted Pepper-Stuffed Mushrooms
Totally easy stuffed mushrooms with Spanish flair can be yours! Don't wait any longer to have this cheesy deliciousness in your face.
3. Classic Gazpacho
Relive that time you fell in love with that hopelessly hot Spanish guy at that taberna in Madrid, or just learn how to make a totally classic bowl of gazpacho.
4. Clams in Green Sauce
Making shellfish at home isn't as daunting as it seems. This easy recipe for clams cooked in a parsley-infused green sauce will have you dreaming of the Spanish coast in no time.
5. Baked Spanish Tortilla
Spanish tortillas have so much going for them. Besides being incredibly tasty, they offer make-ahead convenience and taste great cold or at room temperature. (Your future hangover will thank you.)
6. Shrimp Chorizo Rice
Consider this a pared-down version of paella. Super easy and super delicious, this recipe's about to take its place in your weekly rotation.
7. Gazpacho Verde
For a quick, cooling dinner option, try going green! This two-step recipe is as easy as puree and chill. You've totally got this.
8. Simple Chicken Paella
Need a quick and easy knockout for that increasingly monstrous dinner party you decided to host? Of course you do. Knock it out of the park (or if you want to be more Spanish, kick into the goal, I guess?) in less than 30 minutes with this effortless recipe for flavorful chicken paella.
9. Roasted Olives
Admittedly, olives are pretty great just as they are. But, add a few spices, some zest, and 30 minutes of cooking low and slow in the oven, and olives become seriously amazing.
10. Spanish Nut Tart
Don't forget dessert! This recipe features a flaky pâte sucrée topped with sweet cream and tasty mixed nuts.
11. Crema Catalana
If you have a culinary blowtorch, than you have to make this deliciously creamy specialty dessert. If you don't have a culinary blowtorch, you can still crisp up the sugar topping beautifully in your broiler.
12. Alfajores Spritz Cookies
Make a plan to get these gorgeous spritz cookies with a dulce de leche center out of your house as soon as possible. Otherwise? You're gonna eat them all.
Tortilla Española is recognized as Spain’s national dish. It’s a favorite, eaten at all times of the day. Tapas bars frequently serve this tortilla cut up into bite-sized chunks. It can be made in advance and even tastes better that way.
100 ml/¼ cup olive or sunflower/safflower oil <should be 1/2 cup Jen>
4 potatoes, about 500 g/1 pound, cut into 1 centimeter/½ inch cubes
1 onion, thinly sliced
Sea salt and freshly ground black pepper
A 24 centimeter/9 inch heavy non-stick frying pan/skillet (measure the base, not the top)
Heat 2 tablespoons of the oil in the frying pan/skillet. Add the potatoes and cook over medium heat for 5 minutes. Add the onion and cook for 10 minutes or until the potatoes are almost tender, lifting and turning occasionally. Remove the potatoes and onions with a slotted spoon and drain on paper towels. Set aside the oil.
Put the eggs, salt and pepper in a bowl and beat with a fork. Add the potatoes and onions to the bowl, stir gently, then set aside for 10 minutes.
Put 2 tablespoons of the reserved oil in the frying pan/skillet and heat until smoking. Pour in the potato and egg mixture, spreading the potatoes evenly in the pan. Cook for 1 minute, then reduce to medium and shake the pan often to stop it sticking. When the eggs are brown underneath and the top nearly firm, put a plate the same size as the pan on top and flip the tortilla onto it. Add 4 tablespoons of the remaining oil to the pan and slide the tortilla back into the pan. Cook for 2-3 minutes until lightly golden brown on the other side.
Serve hot or at room temperature, cut into squares.
I love to serve Tortilla Española with a little aioli. There’s a delicious aioli recipe in the book, but I love to make a short-cut, cheater aioli when I’m feeling lazy. I’ll share that with you in case you are in an underachieving mood, too.
Receta de Tortilla Española - Spanish Potato Omelette Recipe
Wash and peel potatoes, then thinly slice or cut into small cubes. Dice onion. Chop other optional vegetables.
Heat 2-3 tbsp olive oil in one pan, then add potatoes, onion and other vegetables if desired. Fry until potatoes are tender drain excess oil and set aside. Beat eggs in a bowl, then add potato and onion mixture mix well. Season with salt to taste.
Distribute remaining tbsp of olive oil among the two pans and warm both on separate burners over medium heat. Pour the egg mixture into the smaller diameter pan and cook until the eggs start to set. Drain oil from larger pan and lock it into place on top of the other pan, then gently flip the pan over. Cook on other side just until the eggs are set and the tortilla turns a light golden color. Remove from heat. Place serving dish over tortilla in pan, then flip over onto platter and serve.
Technique is key to a successful tortilla. Cook the potatoes & onions slowly and do not brown. Don't try to short cut by pouring eggs over potatoes in pan. They have to be mixed so all the potatoes are coated. For an appetizer, serve room temperature, cut into cubes with toothpicks.
14 Authentic Spanish Tapas Fit for a Fiesta
Authentic Spanish tapas are served as complimentary small plates with each beverage ordered in Spain. As you enjoy happy hour, your taste buds are sated and bellies warmed with the savory (and sometimes spicy) bites. Toasted baguette slices are often served with Manchego cheese and heavenly thin, melt-in-your mouth slices of Jamón Ibérico, a cured ham produced in Spain and Portugal and hailed as the finest ham in the world. And nearly every Spanish table celebrates the region's legendary olive, whether the bright green marinated fruits are served as an appetizer. Other common dishes celebrate Spain's culinary traditions like seafood paella, a colorful rice dish with saffron and a medley of fresh clams, mussels, shrimp, and chorizo tortilla Espanola, a signature dish of Spain made of potato-filled omelet and ajo blanco, garlic and Marcona almonds' incredibly creamy answer to gazpacho. Tapas are perfect for laid-back gatherings. Many of these mouthwatering morsels and delectable dishes can be made ahead and served in flights throughout the evening. Whip up a few sangrias to enjoy with your favorite tapas at your own Spanish-inspired soiree. Salud!
- ¼ cup olive oil
- 2 potatoes, peeled
- 4 slices bacon
- 2 slices cooked ham, diced
- ½ onion, thinly sliced
- ½ red bell pepper, sliced
- 4 eggs
- ¼ teaspoon Spanish seasoning
Slice edges off of potatoes so that potatoes are roughly square thinly slice. Heat olive oil in medium skillet over medium heat. Add potatoes and lightly fry. Remove potatoes with a slotted spoon and set aside.
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon, crumble and set aside. Reserve 1 tablespoon bacon grease and cook ham, onion and red pepper. Remove from heat.
Beat together eggs and Spanish seasoning. Pour eggs into skillet with vegetables. Add bacon and potatoes. Cook over medium heat, without stirring until bottom begins to brown. Turn omelet over and allow both sides to brown. Serve warm.
13 Olives Food, Travel & Recipe Blog
First of all you need to char the whole red pepper so it is blackened all over, as this gives the red pepper a really soft texture. This can be done a number of ways the best way (and my favourite) is on a BBQ, but under a grill on a really high heat, or placing on the naked flame of a stove will all give great results. Once the skin is blackened, remove from the heat, allow it to cool for a few minutes until it is ok to touch with your fingers, then peel the skin away. Remove the seeds and membrane, then slice the pepper into thin strips. Set aside.
Peel the potatoes and slice into thin discs (approximately 2-3mm thick). Place the discs into a pan on a low heat with 1 tbsp of olive oil and fry for between 15 and 25 minutes, depending on the thickness and type of potatoes. You should be able to tell when the potatoes are cooked, as they will start to go soft and may even break up a little in the pan. Make sure that you keep turning the potatoes, otherwise they are likely to burn! Set aside.
Break all the eggs into a separate bowl, season and mix together until the egg whites and yolks are completely blended. Once blended, add in the potatoes, spinach and red pepper into the mixture and give it a good mix.
Preheat the grill in preparation, then heat 1 tbsp of oil in a frying pan and pour in the egg mixture. Using a wooden spatula, keep going around the edges and pushing the cooked egg into the middle of the pan. After 5 minutes, remove the tortilla from the heat – it should be starting to set around the edges, with the middle still a little wobbly. Crumble over the feta cheese and place the pan under the grill for around 7 minutes, or until the egg is cooked through and the tortilla no longer wobbles.
This is a very versatile dish, so here are a few modifications that I think would go really well:
- Finely chopped chorizo sausage
- Finely chopped red chilli
- Sprinkle other types of cheese over the tortilla before going under the grill
I served this with a side salad, but in Spain it is traditionally served in a baguette, and I think some chilli sauce just tops it off perfectly.