Tortilla: a classic recipe - 8 other delicious recipes

Spanish tortilla is one of the most typical Spanish dishes, which can be found from the Canary Islands to the north of Spain. This dish is very easy to prepare, tasty and open to culinary experiments. Spanish tortilla can be prepared, for example, as a hot dish for dinner or taken with you on a picnic when preparing for a country walk.

The simplest and most classic Spanish tortilla recipe consists of potatoes, eggs, onions and is somewhat reminiscent of a potato casserole. Spanish potato tortilla is perhaps the most widespread in the world. It is often called Spanish tortilla omelette. However, the composition of ingredients in a Spanish tortilla recipe can be very diverse and depends entirely on the imagination of the cook. In this article we will present three original recipes for Spanish tortillas from the chef from Palma de Mallorca, Colda Royo.

Recipe for Spanish tortilla with garlic feathers

Ingredients:

• 6 eggs
• 250 g green garlic feathers
• Olive oil, salt

Wash and chop the garlic. Lightly fry in a little olive oil. Break the eggs, mix with fried garlic, season with salt. Place the mixture in a heated frying pan with olive oil. When the eggs are slightly fried, shake the pan slightly to prevent them from burning. Fry until golden brown. Next, you need to turn the tortilla over to fry it on the other side. To do this, you need to cover the frying pan with a lid or plate that completely covers the tortilla, with a sharp movement turn the frying pan upside down so that the tortilla is on the plate, transfer the tortilla back to the frying pan. Place on a plate and serve hot or cold with bread.

DIY tortilla de patatas

Tortilla is a very simple dish that anyone can prepare on their own . The main ingredients are affordable and familiar to Russians: potatoes, onions, eggs, butter and salt and pepper. The classic tortilla is fried in a frying pan, but it can also be baked in the oven.

flickr.com/jminghou

Prepared according to the classic recipe, the dish is a kind of egg scone, or omelet, but always with potato slices. Also, a variety of fillings are often added to tortillas - vegetables, seafood, meat. Sometimes different types of flatbread are stacked on top of each other to form towers, which are topped with different sauces. The only limitation here is your imagination.

Classic Spanish tortilla

Required ingredients:

• potatoes - 0.9 kg;
• eggs - 6 pcs.;
• onion - 1 head;
• garlic - 2 cloves;
• parsley;
• olive oil - 2 tbsp. l;
• salt;
• ground black pepper.

flickr.com/chodhound

How to cook:

1. Place the frying pan over medium heat and heat the oil.
2. Fry vegetables for 20 minutes, stirring.
3. Beat the eggs, add salt and pepper, and pour into the pan.
4. Cook the omelette for another 10 minutes over low heat until it thickens. Then turn it over and cook for another 15 minutes.

If you prefer to bake your dishes, beat the eggs, mix with the vegetables and pour into a greased baking dish. Cook the omelette in the oven at 200 degrees for about 20 minutes until golden brown. The classic tortilla is served either warm or cold, sprinkled with parsley.

Tower of vegetable, mushroom and bean tortillas

Required ingredients:

• eggs - 12 pcs.;
• peas - 150 g;
• beans in pods - 150 g;
• champignons - 150 g;
• potatoes - 250 g;
• onion - 1 head;
• olive oil - 4 tbsp. l;
• pickled tomatoes - 0.5 kg;
• oregano powder - 1 tsp.

flickr.com/psicodrops

How to cook:

1. Wash the beans, cut into 2 cm pieces and boil for 10 minutes with a little salt.
2. Boil the peas separately, also for 10 minutes.
3. While the beans cook, prepare the mushrooms by discarding the stems and cutting the caps into thin pieces.
4. Wash the potatoes and cut into circles.
5. Finely chop the onion.
6. Fry mushrooms with 1 tbsp. l butter for 10 minutes, add pepper, 3 beaten eggs and continue cooking until they have curled. Turn the omelette over and continue frying until golden brown.
7. Separately fry the potatoes and onions, after 10 minutes pour 3 beaten eggs into the vegetables and cook until golden brown.
8. Using the same method, prepare 2 more tortillas - one with beans and one with peas.
9. Peel the tomatoes and place in a saucepan, sprinkle with oregano and pepper. Cook over low heat, stirring, until smooth.
10. Place all the tortillas on top of each other and cut into pieces. Serve with tomato sauce.

Spanish sea crab tortilla recipe

Ingredients:

• 6 eggs
• 100 g sea crab meat
• 2 tbsp. tablespoons finely chopped onion
• 1 tbsp. spoon of chopped carrots
• 2 tbsp. spoons of tomato paste
• Brandy
• Olive oil, salt

Fry onions, carrots and chopped sea crab meat in a little olive oil. Add tomato paste and sprinkle a little brandy, stir and fry for two minutes. Remove from heat and let cool. Break the eggs and add the prepared mixture of vegetables and meat to them, mix. Place in a well-heated frying pan and smooth over the entire surface with a spatula. Fry for 7-8 minutes on one side, turn over as indicated earlier and fry on the other side until cooked.

Spanish potato tortilla

The following ingredients will be required:

• Potatoes – 1 kg;
• One onion;
• 8 chicken eggs;
• Olive oil – 100 ml;
• A little salt and ground black pepper.

Preparation:

1. Peel the skin from the potatoes and cut into medium slices;
2. Peel the onion and cut into small pieces;
3. Pour olive oil into a frying pan and heat it up. Place potatoes and onions on hot oil. Fry everything for about half an hour. Stir occasionally to prevent the potatoes and onions from burning;
4. Meanwhile, separate the chicken eggs from their shells and place them in a bowl. Beat them with whisks until smooth. You also need to add a little salt and pepper to the eggs;
5. Place the finished potatoes and onions in a container and fill it with beaten eggs;
6. Then put the potatoes and eggs in a frying pan with oil and fry. After the chicken eggs have set, close the pan with a lid and leave for 10 minutes. Cook over medium heat;
7. The finished Spanish tortilla is served 20 minutes after cooking;
8. You can serve vegetables or meat as a side dish.

Spanish tortilla with cod

Ingredients:

• 6 eggs
• ½ kg cod
• 1 onion
• 1 green pepper
• Olive oil
• Hot pepper, salt

Fry finely chopped onions and peppers in olive oil. Add cod, cut into small pieces and fry as well. Season with salt and pepper. Remove from heat and let cool. Break the eggs and add the fried vegetables with cod, mix. Place in a well-heated frying pan with a small amount of oil, level with a spatula throughout the frying pan. Fry for 7-8 minutes on one side, turn over as indicated in the first recipe and fry on the other side until cooked.

The center for services for business and life in Spain “Spain in Russian” offers exciting gastronomic tours in Spain, including trips to the country’s wine regions and excursions to farms. To purchase vouchers, contact the service center managers by phone numbers listed below or by email. More than 100 types of services are also available to you!

Hearty tortilla with minced meat

Mexican cuisine is represented by many recipes for tacos filled with meat. A mandatory component of the treat is tortilla, and the addition is fresh vegetables. The result is a very juicy, tasty and nutritious dish, with which you can easily satisfy your hunger.

Ingredients needed for tortilla:

• 3 tbsp. flour;
• 300 ml water;
• 2 tbsp. l. butter;
• ½ tsp. salt;
• 1 tsp. soda

For filling:

• 800 g beef;
• 1 onion;
• 1 bell pepper;
• 1 hot pepper;
• 5 cloves of garlic;
• 1 tbsp. l. sour cream;
• 3 tbsp. l. olive oil;
• 3 tbsp. l. tomato paste;
• salt;
• spices to taste.

Stages of work:

1. Grind the meat into small pieces. Mix with spices, olive oil and garlic passed through a press. Leave to marinate for 2 hours.
2. Then fry until all the liquid has evaporated from the meat.
3. Add diced vegetables – onion and both types of pepper.
4. Continue preparing until the onion becomes translucent.
5. Combine salt, soda and sifted flour in one container.
6. Cut the butter into small pieces and add to the dry ingredients.
7. Grind the components by hand. Add water little by little while kneading the dough.
8. Divide the dough into 12 parts, roll it into balls, cover with gauze and let it sit for a while.
9. Roll out each element into a thin pancake and fry in a dry frying pan on both sides until a crust forms.
10. Grease the still hot flatbreads with tomato paste and spread the filling.

All that remains is to fold the appetizer in half and serve.

Classic tortilla recipe

Although corn flour is less popular in our cuisine than wheat flour, it is quite accessible and is often found on store shelves, especially in large supermarkets. It has a pleasant yellow color, making the finished cakes “sunny”, attractive and appetizing. In addition, products prepared with corn flour are especially light, crumbly, do not go stale longer and retain their taste.

Ingredients

• corn flour - 130 g;
• wheat flour - 130 g;
• vegetable oil - 2 tbsp. spoons;
• fine salt - 1/2 teaspoon;
• hot water - 130 ml.

Preparation

Sift two types of flour into a work bowl (wheat is added to make working with the dough easier - it makes the cakes more elastic when rolling, crumbles less and does not fall apart). Dissolve salt in hot water. Add refined oil and pour the liquid into the flour mixture, mix with a spoon.

Let's start kneading by hand. You don’t need to knead this dough for a long time; it’s enough to achieve homogeneity and smoothness, to get a soft and elastic ball of flour. If necessary, adjust the amount of flour or water - if the dough turns out watery and very sticky, add flour in small portions and knead to the desired consistency. If, on the contrary, the mass comes out very dry, crumbly and does not gather into one lump, add water (but always in small portions, just a little at a time, so as not to overdo it).

Wrapping it in cling film or covering it with a towel, leave the flour ball alone for half an hour (at room temperature) - after the “rest” the dough will become even more pliable and “obedient” to work with. After the specified time, divide the mass into 6 identical koloboks. Let's start rolling out the cakes. It is most convenient to do this between two sheets of parchment paper, or on a silicone mat, so that the dough does not stick to the table surface and does not crumble. Place a flour bun on one sheet and cover with a second sheet. Flatten the ball with your palm into a round cake, and then roll it out with a rolling pin as thin as possible, but do not allow the dough to tear. The cakes should be very thin, diameter 18–20 cm.

We will cook the products in a dry frying pan without adding oil. Thin layers of dough dry very quickly (about a minute on each side), so you can immediately roll out all the dough pieces before starting the frying process. So, place the flatbread on a hot surface and cook over medium heat until bubbles appear on the surface of the dough and a spotty crust appears on the bottom. The thinner the flatbreads are rolled out, the shorter the frying time.

Turn over and finish baking the second side (as a rule, it browns faster than the first). It is very important not to over-dry the tortillas in the pan, otherwise they will turn out hard and will break when folding the filling.

Remove the browned corn tortilla from the pan. Cover with a towel to maintain softness and flexibility. We do the same with the rest of the blanks. If a quesadilla or other dish based on Mexican tortillas will not be prepared immediately, but the next day, store the products in a bag or dry, tightly closed container. The classic corn tortilla is ready!

Wheat flour tortilla

Ingredients

• flour 320 g
• butter 50 g
• salt 1/2 teaspoon
• water 170–200 ml

Preparation

First mix the butter with flour and salt. There is no need to take the butter out of the refrigerator in advance; we need it cold. To mix the ingredients, it is convenient to use a food processor or chopper to quickly combine the ingredients, but you can simply cut the butter into small cubes with a knife or grate it. So, mix and rub with your hands until crumbly. The result is a mixture that resembles fine crumbs.

Next you need to add warm water (about 60°C). Since the quality of flour is very different, it is necessary to approach this stage carefully; the amount of water can vary from 170 to 200 ml. Start with a small amount and add more water if necessary. It took me 170 ml of water. At the beginning it will seem that there is not enough flour, since the dough sticks to your hands, but if you knead it for 5-7 minutes, the dough will become soft, elastic and will not stick to your hands. If necessary, you can add a little flour.

Now we need to divide the dough into equal pieces - future tortillas. I was cooking the tortillas in a 24cm diameter pan (the diameter of the flat bottom, not the edges that usually measure the diameter of a pan), so I divided the dough into 7 balls. If you can use a larger diameter, then reduce the number of balls to 6 or even 5. Cover them with a towel or, better yet, cling film and let them “rest” for 10–15 minutes at room temperature so that the dough becomes soft and easy to roll out. Roll out each ball very thinly with a rolling pin to the required diameter on a floured surface, trying to maintain a round shape.

Carefully transfer the rolled out flatbread to a well-heated frying pan without oil. Fry over high heat. When the tortilla becomes opaque and begins to bubble, turn it over to the other side. It took me about 30-40 seconds to fry each side.

Place the tortillas fried on both sides in a beautiful stack on a plate. Ready-made tortillas can be consumed immediately (they are delicious even without filling and this is quite surprising!), or can be stored in the refrigerator, wrapped in film and reheated as needed. But it's better to make a burrito out of them! Bon appetit!