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Tortilla Espanola
SUBMITTED BY:
RyanM
PHOTO BY:
lorena
"Spanish Tortilla is a tasty mixture of potatoes and eggs and can have a number of things added to it such as chorizo or spinach."
RECIPE RATING:
Read Reviews
(12)
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PREP TIME
15 Min
COOK TIME
40 Min
READY IN
55 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3 tablespoons olive oil
4 large potatoes, peeled and cubed
1 white onion, chopped
1/2 pound chorizo sausage, casings removed and crumbled (optional)
salt and pepper to taste
5 eggs
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DIRECTIONS
Heat 2 tablespoon oil in a large, nonstick skillet over medium-low heat. Fry potatoes and onion in oil for about 15 minutes. Stir in chorizo, if desired; cook for five more minutes, or until potatoes are soft and lightly browned and meat is cooked. Season with salt and pepper to taste.
Beat eggs together in a large bowl. Pour potato and onion mixture into eggs, and mix together.
Heat 1 tablespoon oil in a large, nonstick skillet over medium-low heat. Carefully spread mixture evenly over the bottom of the pan. Cook without stirring for about 10 minutes. Then place a large plate over the pan, flip the pan to transfer the eggs onto the plate. Cooked side should be golden brown. Carefully slide tortilla back into pan, and cook the other side for 5 to 10 minutes.
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REVIEWS
Reviewed on Oct. 22, 2003 by AZAHAR
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AZAHAR
Oct. 22, 2003
In Spain we don't usually add chorizo or black pepper, but I'm sure it will please many a palate all over the world. Authentic Serving Suggestion: Once the tortilla is cooled to room temperature cut it into 1 inch squares and let guests spear them with toothpicks. Olé
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10 users found this review helpful
In Spain we don't usually add chorizo or black pepper, but I'm sure it will please many a...
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Reviewed on Jan. 29, 2007 by Marta Pazos
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Marta Pazos
Jan. 29, 2007
I am a Spaniard that has been living in the States for 6 and a half years. I have made tortilla espanola many times and for many people, and never with the amounts indicated in this recipe.If you want to make this delicious dish, you will have to almost fill a frying pan with oil and boil the potatoes while you work them with a wooden spoon. Three tablespoon won't do anything for you
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6 users found this review helpful
I am a Spaniard that has been living in the States for 6 and a half years. I have made...
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Reviewed on Jan. 21, 2003 by STEFFANIA
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STEFFANIA
Jan. 21, 2003
This was the first time I cooked tortilla espanola. It did not come very close to what I've seen and eaten in Spain, but I think that was my error and I plan on trying again. It certainly was good, if not gourmet. When I do try this again I will: 1. Make sure the potatoes don't stick to the pan when I brown them. Otherwise, they will spoil the "flip" process. 2. Try boiling the potatoes a bit first to speed the process.
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4 users found this review helpful
This was the first time I cooked tortilla espanola. It did not come very close to what I've...
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Reviewed on Jan. 8, 2006 by Becca J.
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Becca J.
Jan. 8, 2006
Yummy! Almost like what I ate in Spain...I need to alter the amount of potatos and olive oil, but otherwise it was a sucess!
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2 users found this review helpful
Yummy! Almost like what I ate in Spain...I need to alter the amount of potatos and olive oil,...
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Reviewed on Nov. 2, 2004 by
KDBUNGARD
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KDBUNGARD
Nov. 2, 2004
An authentic tortilla recipe, with one exception. Tortilla espanola as it would be in Madrid is only made with potato and onion. I was glad to find this recipe true to form, having lived in Spain 3 months. Thanks Ryan.
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2 users found this review helpful
An authentic tortilla recipe, with one exception. Tortilla espanola as it would be in Madrid...
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Reviewed on Jun. 18, 2007 by
PICHINGA2
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PICHINGA2
Jun. 18, 2007
I give this recipe 4 points because I think it's using too much potatoes. I love the idea of frying the potatoes more than boiling. Don't think you have to deepfrying them. Use enough oil to make them look shiny in the pan. Use mid to hing temperature and lower it when potatoes are golden. Add amounts of onions, and fry till they look clear and starting to burn a little. They should be crispy on the outside and soft in the inside. Lower your temperature when pouring the eggs. A burned tortilla doesn't have a good flavor. Never over cook it. Let it slowly love the pan and remove it right before it's completely done. The warmness remaining will do the trick of a cooked but still tender tortilla. ENJOY!!!
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1 user found this review helpful
I give this recipe 4 points because I think it's using too much potatoes. I love the idea of...
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Reviewed on Mar. 1, 2007 by
lorena
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lorena
Mar. 1, 2007
As other reviewer said, when you're frying the potatoes it is very important to make sure that they're partially covered with oil, it is a must!!! This is an essential part of the process, if you want a moist and tender tortilla (as it is supposed to be). Don't worry if your potatoes go a little bit mushy and stick together, in the end you're gonna mix them with eggs and fry the whole thing.... I can assure you will not notice if the potatoes were stuck or not before. The amount of eggs depends on their size, you have to add enough eggs (liquids) to dip the potatoes (sometimes, when i'm out of eggs, and don't have enough of them to cover the potatoes, i add a dash of milk and it turns out even moister). By the way, it tastes really good if you make it just from potatoes, onions and green pepper!!! It is worth a try!!
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1 user found this review helpful
As other reviewer said, when you're frying the potatoes it is very important to make sure that...
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Reviewed on Sep. 6, 2006 by
Asli Onser
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Asli Onser
Sep. 6, 2006
yummy.ideal for breakfast
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1 user found this review helpful
yummy.ideal for breakfast
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Reviewed on Apr. 16, 2006 by UnkleSam
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UnkleSam
Apr. 16, 2006
Its heart is in the right place, and had a lot of potential. However, the proportions are completely off. Even after doubling the oil and halving the potatoes and sausage, there was no way it was going to go together correctly. Made for a nice plate of sausage and potatoes with a side of scrambled eggs, though
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1 user found this review helpful
Its heart is in the right place, and had a lot of potential. However, the proportions are...
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Reviewed on Apr. 6, 2008 by
kate
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kate
Apr. 6, 2008
This is a decent start, but ... no. This is sort of a pale imitation. Mark Bittman of the new york times has a great version on his blog, Bitten - check that out. But a tip for the potatoes would be to slice them thin, not cube them - they'll cook much more evenly and lend themselves much better to the dish, settling in a horizontal pattern in the dish. And yes - more olive oil is certainly needed.
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0 users found this review helpful
This is a decent start, but ... no. This is sort of a pale imitation. Mark Bittman of the new...
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