Physical Address

304 North Cardinal St.
Dorchester Center, MA 02124

Best Spanish Tortilla Recipe Tortilla de Patatas

Don’t confuse this with the flour or corn tortillas you use to make wraps. A Spanish tortilla is a potato-and-egg omelet found on numerous menus throughout Spain. Traditionally these are cooked in heaps of olive oil. Our version uses less oil, so it’s lower in calories, and if you use precooked diced potatoes, it’s faster too. Try corn tortillas instead of whole wheat flour tortillas.

Corn tortillas have fewer calories compared to flour tortillas. It is the perfect tortilla if you are on a calorie-restricted diet or a weight loss regime. The values increase to 107–150 calories after deep frying. Once cooked, transfer to a plate and serve the tortilla warm or cold, scattered with the chopped parsley. We love to bake bread on 196 flavors, but flat breads seem to have our preference. If you prefer classic recipes, you might want to try recipes with wheat flour such as Greek lagana bread or lepinja from the Balkans.

A Spanish tortilla is a potato and egg omelet with layers of thinly sliced fried potatoes and fluffy egg. This recipe consists of a large wheat flour tortilla that wraps different types of filling. Many recipes cook them together, but it’s worth cooking each to their perfect point in separate pans. To reheat Spanish tortilla you can microwave a slice for a very short period .

You’re not trying to rid the cooked potatoes of oil entirely before you add the eggs; don’t, God forbid, blot away excess oil with paper towels or anything like that. You need some of that residual fat to help crisp up and brown the surface of the tortilla. With the wheat flour tortillas you can choose between the so-called ambient tortillas and the deep-frozen ones . New on supermarket shelves is SELECTA Tortilla Mix – an instant mix for making homemade wheat flour tortillas. Spanish tortilla and Italian frittata are both omelette like egg dishes. The difference is the way that they are cooked.

In Northern Mexico and much of the United States, “tortillas” mean wheat-flour tortillas. They are the foundation of Mexican border cooking. Their popularity was driven by the low cost of inferior grades of wheat flour provided to border markets and by their ability to keep and ship well.

A tortilla is a traditional Mexican thin flat bread that can be made with all-purpose wheat flour or with maize flour. Industrially-produced tortillas typically contain numerous chemicals in order to ease the production process, control texture and flavor, and to extend shelf life. Wipe out the pan and heat the remaining oil, gently crack the eggs into the hot fat and cook for 2-3mins, depending how you like your eggs. Use a teaspoon to spoon a little hot oil over the egg yolks during cooking. Pour the olive oil into a cast-iron or hard anodized aluminum pan and heat it over medium-high heat.

As potatoes cook, beat eggs with some salt and pepper in a large bowl. It was rather a derivation from traditional burrito, made with wheat flour tortilla flour, in which meat is usually added to the iron and/ or roasted with other variations. This easy and authentic Spanish omelette recipe combines egg, potato, onion, olive oil, and salt whole milk español in what is the best Spanish tortilla you’ll try. Tortillas taste better when they are fresh and warm. In order to keep them warm, you can use a tortilla warmer. If you don’t have a tortilla warmer, you can wrap your homemade Mexican flour tortillas in aluminum foil or a damp towel and keep them in a slow cooker or oven set on low.