spanish omlette ???

Question

who knows the bestest recipe

Answer 1

.This is the quickest and easiest recipe for tortilla
1. Makes some chips and cook them until soft but not brown.
2. Then cut them up roughly into 3/4in pieces
3. Add a little oil to 2 non stick frying pans
4. Add the chips to one of the frying pans leaving 1in from top
5. Pour over enough lightly beaten eggs to just cover the chips.
6. Cook over a low heat, but make sure the outer edges get
cooked as well
7. Take the 2nd frying pan and put it over the 1st, then tip it over
and carry on cooking.

Any other ingredients that you like can be added, if using onions, garlic, frozen garden peas or peppers then cook them all together and just add to the chips before the eggs.
You can also add ham or bacon or anything else you fancy

Answer 2

4 medium-sized potatoes
peeled and thinly sliced
6 eggs
1 onion
chopped
1 green pepper
chopped
1/4 litre olive oil
salt

Heat the oil in a large frying pan and then gently fry the sliced potatoes until almost soft, stirring from time to time so that they don't burn on the bottom of the pan. Add the onion and the green pepper and continue frying until all the vegetables are soft. Drain the vegetables in a colander to get rid of the excess oil.

Beat the eggs in a bowl and season with salt and pepper. Add the potatoes, etc. and mix well and check seasoning.

Heat a little oil in a frying pan on a moderate heat. Pour in the potatoes and eggs and shake the frying pan from time to time so that the omelette doesn't stick to the bottom. Once the bottom of the omelette has set, turn the heat down low and cover the pan.

After about ten minutes, turn the omelette by placing either a flat plate or saucepan lid on the frying pan and quickly turning over. Gently slide the omelette back into the frying pan and continue frying, once again shaking the pan from time to time so that it doesn't stick to the bottom, until it has set all the way through.

Answer 3

Tortilla Española

The proportions here are designed to work in an 8 inch wide non-stick pan -- any bigger, and the tortilla is liable to fall apart, any smaller, and there's no body to the result.

eggs, 6
milk, 1/3 cup
potatoes, medium-sized, 6 ounces' worth
onion, medium-sized, 1
fresh sage leaves, a fistful
garlic, 3 or 4 cloves
paprika, 1/2 teaspooon
olive oil
(optional) shallots, 2 or 3

Mince the garlic and shallots. Tear the sage leaves into large pieces. Dice the onions and slice the potatoes into small thin slices or cubes.

Heat the frying pan over medium heat and drizzle a lot of olive oil into the pan. Toss in the garlic and shallots for a few seconds, then add the sage and onions and potatoes. Stir around and make sure there's enough olive oil to coat the potatoes.

Turn down the heat a little bit and cover the mixture to let it steam a bit. Cook on low-medium heat for 10-15 minutes, or until the potatoes start to turn soft (you do not want the potatoes to brown much). Check periodically.

While the potatoes are cooking, beat the eggs until moderately mixed. Add the milk and paprika and beat again.

Take the potato-onion mixture off the heat and mix with the cold eggs. Allow the mix to stand for about 5 minutes. Pour the mix back to the frying pan at low-medium heat. Allow it to set for about 2-3 minutes.

Use a flat spatula to try to detach the edges of the tortilla from the frying pan. Let the tortilla cook until it is mostly set, and can easily be moved around in the frying pan (usually takes 10-15 minutes).

Turn the tortilla using a large dinner plate (this can be a little messy), and put back into the pan, uncooked side down.
Allow this to set for 2-3 minutes. Set an oven to 250 degrees.
Throw the tortilla, frying pan and all, into the oven and let it sit at 250 degrees for about 10-15 minutes.

This tortilla can be served hot or cold, usually in pie-shaped wedges. Makes about 8 servings.

Answer 4

4 eggs
1/2 kilo potatoes
Olive oil (one glass, or 1/4 litre)
Salt

Steps:

1: Wash and cut the potatoes into thin slices. Heat the oil in the pan, and add the potatoes and salt. Fry, stirring occasionally. Tip: If you prefer the potatoes to be soft, use a spatula to mash them as they are frying. As soon as they are a golden colour, remove from the pan and put the potato mixture either in a sieve or on kitchen paper, so that as much oil as possible drains away or is absorbed.

2: Beat the eggs well with a pinch of salt, and add to the potatoes. Mix well.

3: Put two small spoonfuls of olive oil in the frying pan, so that the bottom of the pan is covered with a thin layer of oil. Once the oil is hot, add the potato and egg mixture. Tip: shake the pan gently as you move the mixture, so that none sticks to the bottom. Once the omelette seems to be cooked, use the lid of the frying pan (or a large plate) to tip the omelette out of the pan, add a little more oil and slide the omelette in again, this time putting the less cooked side first into the pan. If you need to repeat this step, so that the omelette is perfectly cooked and golden on both sides, you may do so. This omelette is delicious hot or cold.

Use quality ingredients:

Olive oil: Ciao recommends Aceite Carbonell. This page may also help you to decide: Aceitedeoliva.com.
Use good-quality potatoes


Other versions:

Spanish omelette with onion and potato: the process is the same. All you have to do is cut two onions into thin slices, and add them to the oil just after adding the potatoes.
Spanish omelette with almost anything: other ingredients Spaniards sometimes use in their omlette recipies include ham, cheese, mushrooms, artichokes, spinach, chorizo...

Answer 5

Lightly fry sliced red onion and some garlic, add small cubes of potato and fry until the potato is golden. Add a couple of whisked up eggs to the pan and keep on a medium heat. Keep there fore about ten minutes until the omelette is firm but liquid on the top. Now take the pan and put under a medium grill for five minutes until the top hardens.
You're looking for an omelette about half an inch deep and quite firm, but not rubbery. Sometimes the omelette is better when it is cooled down as it continues to harden but without cooking to rubber.
Yum, delicious with white wine and salad, in that order!

Answer 6

Chop some green peppers, mushrooms, onion, red pepper and if you like it spicier a little jalpeno pepper or the colored peppers you can buy in a jar, and a little salsa, you choose how hot. Alot of restaurant do not cook both sides of the omlette but that is gross, I think and also fry the vegetables but not so much that they are soggy still a little crunchy is best. And don't forget the shredded cheese, any kind will do.

Answer 7

for mine use diced cooked potato diced capsicum peppers chopped onion put all ingredients in an omlette pan and lightly saute add in 3 beaten eggs and gently cook over low heat top with a rich tomato and herb sauce and pop under grill until ready...not the traditional recipe but with the addition of the tomato sauce it gives it that something extra

Answer 8

chop up some onions, peppers, and so on (the different vegetables you like), whisk 2 eggs and upload salt/pepper and so on, different seasonings and so directly to the whisked eggs. warmth an exceedingly little quantity of oil up in a frying pan. Fry the vegetables, whilst they are cooked.. upload the whisked eggs and unfold it around so each and all the vegetables are dispensed flippantly too. cook dinner on one area, turn and then cook dinner the different area. and so on. If the flipping is going incorrect, purely combination all of it up and turn it into an eggy, vegetable scramble. enjoy! EDIT: i've got on no account added water/milk/flour in spite of like those different human beings have :S. nonetheless tastes delicious

Answer 9

I make my spanish omelet,by using,some green bell pepper,green onions,some jalapenos,cilantro,some cheddar cheese,,use the amount of ingredients for the amount of eggs or to your liking,when the omelet is on the plate I add some salsa on top,some people like sour cream,what ever to your liking,yup,have fun

Answer 10

cooked diced potatoes, slightly cooked diced onion, cooked peas and diced tomotoes. Some people add prawns as well. Traditionally served as a flat omelette.