هذه النسخة المخبوزة من تورتيلا اسبانيولا تشبه فرايتاتا البطاطا والبصل. ويحافظ على لهجتها الإسبانية مع قليل من الزعفران.
المصدر: مارثا ستيوارت ليفينغ ، يونيو / حزيران 2008
الوقت الكلي
الإعدادية
حصص
مكونات
الاتجاهات
ملاحظات كوك
عند تقديم هذا الطبق كدخول دافئ للغداء أو العشاء ، قم بتقطيع الجولة إلى أسافين. إذا كنت تستعد كجزء من التاباس أو مقبلات الفليفلة ، فقم بتقطيعها إلى قطع صغيرة الحجم وتقديمها مع عود الأسنان.
This Spanish tortilla baked version resembles potato and onion frittata. It maintains its Spanish accent with a little saffron. This recipe is from Martha Stewart Living, June 2008. It takes 35 minutes to prepare, 10 minutes to cook, and serves 4. The ingredients include 1/2 cup extra-virgin olive oil, 4 saffron threads, 2 large potatoes, peeled and thinly sliced, 1 medium onion, thinly sliced (1 cup), 5 cloves garlic, finely chopped (1/4 cup), coarse salt and freshly ground pepper, 5 large eggs, 1/2 cup coarsely chopped fresh parsley, 1 tablespoon fresh thyme. The directions are to preheat the oven to 400 degrees. Heat the oil and saffron in an 8-inch skillet over medium heat. Add the potatoes, onion, and garlic, and stir well. Press gently into an even layer with a spoon. Reduce the heat to medium-low, cover, and cook for 10 minutes. Stir the mixture with salt and pepper, then press again. Cover and cook for 10 minutes. Drain in a colander, reserving the oil. Beat the eggs, parsley, and thyme. Season with salt and pepper. Stir in the potato mixture. Heat 2 tablespoons of the reserved oil in the skillet over medium heat. Pour in the egg mixture, and press gently into an even layer. Reduce the heat to medium-low. Cook, uncovered, for 2 minutes. Bake until set, about 5 minutes. Invert, or serve from the skillet. As a warm lunch or dinner appetizer, cut the round into wedges. If preparing as part of tapas or pepper appetizers, cut into small pieces and serve with toothpicks.
27.04.2023 @ 02:35
This Spanish tortilla baked version resembles potato and onion frittata. It maintains its Spanish accent with a little saffron. This recipe is from Martha Stewart Living, June 2008. It takes 35 minutes to prepare, 10 minutes to cook, and serves 4. The ingredients include 1/2 cup extra-virgin olive oil, 4 saffron threads, 2 large potatoes, peeled and thinly sliced, 1 medium onion, thinly sliced (1 cup), 5 cloves garlic, finely chopped (1/4 cup), coarse salt and freshly ground pepper, 5 large eggs, 1/2 cup coarsely chopped fresh parsley, 1 tablespoon fresh thyme. The directions are to preheat the oven to 400 degrees. Heat the oil and saffron in an 8-inch skillet over medium heat. Add the potatoes, onion, and garlic, and stir well. Press gently into an even layer with a spoon. Reduce the heat to medium-low, cover, and cook for 10 minutes. Stir the mixture with salt and pepper, then press again. Cover and cook for 10 minutes. Drain in a colander, reserving the oil. Beat the eggs, parsley, and thyme. Season with salt and pepper. Stir in the potato mixture. Heat 2 tablespoons of the reserved oil in the skillet over medium heat. Pour in the egg mixture, and press gently into an even layer. Reduce the heat to medium-low. Cook, uncovered, for 2 minutes. Bake until set, about 5 minutes. Invert, or serve from the skillet. As a warm lunch or dinner appetizer, cut the round into wedges. If preparing as part of tapas or pepper appetizers, cut into small pieces and serve with toothpicks.