Tortilla Espanola
Tortilla Espanola

Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, tortilla espanola. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Tortilla Espanola is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They are fine and they look wonderful. Tortilla Espanola is something that I’ve loved my whole life.

Loosen the tortilla with a spatula if needed, then carefully slide onto a large plate. Turn the skillet upside down and place onto the uncooked side of the tortilla. Turn the skillet right-side-up, and remove the plate. Tortilla Espanola is a dish I make all the time at home.

To get started with this recipe, we have to first prepare a few ingredients. You can have tortilla espanola using 13 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Tortilla Espanola:
  1. Get 750 g washed potatoes
  2. Make ready 2 Chorizo sliced
  3. Get 1 red capsicum, deseeded, sliced
  4. Take 1 garlic clove, crushed
  5. Get 250 g cherry tomatoes sliced
  6. Prepare 1/3 cup green olives sliced
  7. Get 200 g medium cleaned prawns
  8. Take 8 eggs
  9. Get 1/3 cup grated pecorino sheece
  10. Get 1/4 cup flat-leaf parsley
  11. Take 1 TVs olive oil
  12. Make ready 20 g butter
  13. Take Finely grated rind of 1 lemon

Return the pan to the heat, add a little more oil if necessary, slide the tortilla. Here's your chance to master one of Spain's classic tapas: tortilla española. The key is to leave the eggs slightly undercooked; that's what gives this a custardy (not bouncy) texture. In a large skillet over medium-high heat, add the vegetable oil until the pan is filled halfway.

Instructions to make Tortilla Espanola:
  1. Steam whole potatoes over boiling water for 12 minutes. Remove when cool, thickly slice.
  2. Pre-heat oven to 180 C. Heats 25cm non-stick frypan over medium heat. Add chorizo and cook for 3 minutes turning often, until golden. Transfer to a bowl. Add onion, capsicum and garlic to pan and cook 8 minutes. Add tomato, olives and cook 2 minutes, add the prawns.
  3. Transfer to bowl with chorizo. In a large bowl whisk the eggs add cheese, parsley (keep a little to garnish) and lemon season with pepper.,Add the potato and chorizo mixture and stir gently to coat completely with egg mixture.
  4. Heat oil and butter in the same pan over medium heat. Pour the egg mixture into pan and transfer to even.,Bake for 20-25 minutes or until Centre is set and top is browned. Remove from oven. Cool for 5 minutes and turn out onto a serving plate sprinkle with little parsley and serve. serves 8-10 Effie xx

The key is to leave the eggs slightly undercooked; that's what gives this a custardy (not bouncy) texture. In a large skillet over medium-high heat, add the vegetable oil until the pan is filled halfway. Once the oil is hot, add the potato slices and onion, making sure they are well-covered by the oil;. Invert tortilla onto a large flat plate and slide back into skillet, bottom side up. (Alternatively, especially if top is still loose at this point, slide tortilla onto plate first. Tortilla Espanola, also known as Spanish Tortilla or Potato Tortilla, is a Spanish egg dish made with fried potatoes, onions and cheese.

So that’s going to wrap this up with this special food tortilla espanola recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!