This baked tortilla espaola recipe is one that I frequently prepare at home. He absolutely adores this dish and comes from a Spanish family. It is simple to make and is always well received. Only potatoes, onions, and eggs are used in this recipe traditionally; however, depending on taste, I prefer to add a little green, either parsley or chives. Both of them are excellent.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¾ cup orzo pasta
- 1 ½ tablespoons extra-virgin olive oil
- 1 (8 ounce) package sliced fresh mushrooms
- ¼ teaspoon onion powder
- salt and pepper to taste
- 1 ½ tablespoons melted butter
- ½ cup frozen corn kernels, thawed
- ½ cup frozen green peas, thawed
- 2 tablespoons chopped fresh flat-leaf parsley
Instructions
- Bring a large pot of lightly salted water to a boil over high heat. Add the orzo pasta, and cook until al dente, 6 to 7 minutes; drain.
- Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, and season with onion powder, salt, and pepper. Cook and stir until the mushrooms have softened and released their liquid, about 5 minutes. Stir in the butter, corn, peas, parsley, and cooked orzo pasta. Season to taste with salt and pepper, and serve immediately.
Nutrition Facts
| Calories | 266 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 12 mg |
| Dietary Fiber | 3 g |
| Protein | 9 g |
| Saturated Fat | 4 g |
| Sodium | 58 mg |
| Sugars | 4 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I love this Orzo recipe I’ve made it several times Simple and flavorful!
Very easy, light, and pretty on the plate. I sauted and added an onion because I add an onion to everything.
Have had a box of orzo pasta in my pantry for a while. My son started making fun of it so I decided to make an orzo pasta dish. This is a delightful side or a main dish. I made sausage for the meat eaters In the family. They added it to the pasta. Very versatile and and tasty!
I have leftovers which I feel will be fine chilled. Maybe with a splash of red wine vinegar. I did add two slices of Swiss cheese as it was our entree. Maybe next time some Red Bell pepper added also to complete the rainbow effect.
I thought this was a great base recipe, however I thought it needed more seasonings. We upped the onion, added an extra half tablespoon of butter and added some garlic powder.
this was really good. took it to a potluck Ann’s they cleaned the bowl
Quick, easy side dish. Went well with our broiled salmon. We were out of parsley, so substituted cilantro instead. Delicious!
I love orzo pasta. I grew up eating it mostly in soups, and now, I enjoy it in salads and side dishes like this one. This is light and delicious. Can be eaten hot or cold.
Very good. Will make again. This dish needs the butter and salt & pepper. If you try to cut it out or cut back it becomes very bland
This is downright good and easy to make. Go for it.
I followed the advice of another reviewer and added grated parmesan at the end. I also didn’t have onion powder so I sauteed onion and a clove of garlic with the peas and corn butter and EVOO. It was a hit! Even my hubby that hates peas had 2nds!
This is a fantastic side dish! I added more corn and peas than called for, to use up what I had on hand (I used fresh corn on the cob, 2 ears and about 1/2 a bag of frozen peas). I served this with Grilled Salmon I, also from this site, and it was delicious! Saving this one to my recipe box!
This side dish was well received in my house. After reading the reviews for more flavor I decided to use fresh onion and garlic instead of powdered and also to cook the orzo in chicken broth. Had one serving leftover which wasn’t bad warmed in the microwave. Nice side that went well with AR recipe Roast Sticky Chicken-Rotisserie Style
Didn’t have parsley on hand, so could not add it. Made everything as directed. Was a perfect side dish. Next time I might try it with chicken
Wow! With a couple of additions this turned out fantastic, and well received at a dinner with friends. I cooked the orzo in chicken stock. When sauteeing the mushrooms I added fresh minced garlic and slivered onions. Since there would be six of us I doubled the recipe, and fortunately had a bit leftover to bring home. Simple seasoning with ground salt and pepper and total success. Can’t wait to make it again — maybe add some chicken or smoked sausage. Yum.
This was my first orzo attempt and it was delicious. I did not deviate from the recipe. Thanks!!
I think this recipe is great! I would make it more often if my husband liked it.
This was just average to me, but my husband thought it was good. I think the recipe writer’s suggestion to “use pan drippings for added flavor” would help a lot as well as adding some fresh garlic and chopped onion.
This was very easy to make but lacked flavor. I followed recipe exactly. Next time I will add more herbs, and add the peas at the very last minute. By the way, I used real onion instead of powder, very good.
This was yum! I used canned mushrooms since I didn’t have fresh and I sauteed an onion in evoo instead of onion powder. I also cooked the orzo in 4 C chicken broth and let it cook until all the water was gone and the orzo was soft. Thanks for the great recipe!
AMAZING! I LOVED IT! I added sun-dried tomato basil feta to the top when I served it. SOOO good!