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How To make Torta Expanola (Spanish Omelet)
10 Eggs
10 tb Milk
2 tb Flour
Salt and Pepper to taste Sauce or Filling: 4 tb Fat or oil
2 lg Onions, minced
5 md Green peppers, chopped
4 md Tomatoes, peeled and chopped
1 c Tomato puree
Omelet: Make the sauce first. fry the onion in the shortening, then add the peppers, tomatoes, and puree. Season with salt and pepper to taste. Simmer for 25 minutes. For the omelet: Beat the egg whites alone, then beat the yolks alone until thick and lemon color. Add salt, flour and milk to the yolks and mix. Then fold yolk mixture into the beaten whites. Make into 5 or 6 omelets, and fry then in the fat or oil, on both sides. Remove from the frying pan when a delicate brown on both sides and spread each omelet with the sauce and roll up. Pour what is left of the sauce over the rolled omelets before serving. From The Mexican Plaza Cookbook 1971
How To make Torta Expanola (Spanish Omelet)'s Videos
Torta de Bacalao [Cod Spanish Omelette]
Let’s Create! I put this dish together because of how easy and delicious. It is cod omelette (torta española de huevo y bacalao).
Enjoy!
como hacer la tortilla española de patatas ¡FAMOSÍSIMA y rellena con jamon y queso!
Tort de papas con jamon y queso. Recetas de cocina faciles y economicas con papa. Cenas y Comidas rapidas y faciles de hacer: Como hacer tortilla española de patatas rellena de jamon y queso. Con cebolla, como mandan los cánones. Como si fuese un sandwich pero en tortilla. Algo delicioso de hacer. Una sencilla y deliciosa comida rapida y facil de hacer en casa que seguro triunfa en fiestas y para niños.
¡Que no te falten ideas para preparar platos salados rapidos para almuerzos y cenas!
-MI TIENDA con cosas chulísimas:
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INGREDIENTES
- 3 patatas medianas
- 5 huevos
- sal
- Aceite
- Jamon y queso
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Canción: The builder de Kevin MacLeod está sujeta a una licencia de Creative Commons Attribution (
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Spanish omelette — traditional and modernized
Thanks to Helix Sleep for sponsoring this video! Click here for up to $200 off your Helix Sleep mattress plus two free pillows! Free shipping within the US!
***BASIC RECIPE, SERVES FOUR PEOPLE***
1 lb (454g) waxy potatoes
1 large onion, or two smaller ones (should weigh about 10 oz / 285g), white or yellow varieties
6-8 eggs depending on their size
olive oil (about two cups / 473mL if you're doing the traditional frying method)
1 teaspoon kosher salt
Peel the potatoes (if you want to — I don't), cut halve or quarter them if they're very large, then cut them into thin but not paper-thin slices. Peel the onion and slice it thin (I do quarter moons). Crack the eggs into a large mixing bowl and beat them smooth.
If you want to use the traditional method, get the onions frying gently in more than enough olive oil to submerge them — about medium heat. After five minutes, drop in the potatoes and continue to fry until the potatoes are just starting to fall apart and you're getting some slight browning around the edges. Strain the vegetables out of the oil and stir them hot into the eggs.
If you want to use the non-traditional method, cook the onions in just a thin coating of olive oil over medium heat for five minutes, stirring near-constantly. Then put in the potatoes, and continue stirring until the potatoes are just starting to fall apart and you're getting some slight browning around the edges. If it seems like the onions are going to get too brown before the potatoes are finished cooking, stir in a little water. When everything is done, stir the hot vegetables into the eggs.
(Cooking the vegetables with either method should take about 20 minutes.)
Keep stirring the hot vegetables and eggs for a couple minutes, to help the eggs start cooking. Stir in the salt. Pour the mixture in a pre-heated omelette pan over medium heat — I use an 8-inch Teflon pan that I also use to cook the vegetables. I find this dish virtually impossible to make in anything other than a nonstick pan.
Soon after you've poured the mixture in the pan, reduce the heat to low and cook until the omelette seems to be 2/3-3/4 of the way cooked though — you can tell by shaking the pan and watching how the omelette jiggles.
Get a plate that's wider than your pan, and place it over your pan. Flip the whole assembly around and let the omelette fall out onto the plate. Return the pan to the heat, and slide the omelette back in, raw-side-down. Turn the heat back up to medium and cook until the bottom is as brown as you want it.
Get a clean plate or cutting board and turn out the omelette as before. I like to let cool down a lot before eating it.
Tortilla di Patate in un ristorante 2 stelle Michelin spagnolo con Paulo Airaudo - Amelia**
Dopo l'episodio dedicato all'Arroz girato a Barcellona, torniamo in Spagna per raccontare un piatto venerato in tutto il paese, dall'origine povera e con infinite varianti, la tortilla di patate. Paulo Airaudo, chef italo-argentino, ormai di casa nei Paesi Baschi con il suo ristorante Amelia, due stelle Michelin a San Sebastian, illustra la versione più classica dell'omelette spagnola insieme a due sue interpretazioni. Tecnica, ironia e soluzioni creative per il piatto più pop della cucina iberica.
In collaborazione con Berkel
INGREDIENTI/INGREDIENTS/INGREDIENTES
1 Pax
Uova/Eggs/Huevo 2
Cipolle/Onion/Cebolla 25 g
Patate/Patatoes/Patatas 35 g
Sale/Salt/Sal qb/to taste
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Ultimate Spanish Omelette | Omar Allibhoy
Mastering a classic Spanish dish just got easier. The wonderful Omar Allibhoy is back with his favourite recipe for Tortilla de Patatas - or Spanish omelette to you and me!
There may be just three ingredients in this dish but each one is used to create an omelette that has bags of flavour.
Caramelised onion provides a delicious natural sweetness while the softened potato gives texture and depth. Mix through eggs and cook until golden and firm to the touch. The perfect omelette will be slightly soft and gooey in the centre. Makes you want one now doesn’t it?!
For more Spanish classic’s check out Omar’s book Tapas Revolution and for a drink that will go great with this, check out the Beer Michelada recipe on Drink's Tube:
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V - This is a Vegetarian Recipe
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The Authentic Tortilla Española | Spanish Potato & Onion Omelette Recipe
EPISODE 562 - How to Make The Authentic Tortilla Española | Spanish Potato & Onion Omelette Recipe
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