Forktionary

Baked Tortilla Espanola Recipe

Experience the authentic taste of Spain with this irresistible Baked Tortilla Española! This recipe, adapted from a classic, delivers a perfectly cooked potato and onion tortilla with a delightfully crispy exterior and a fluffy interior. Easy to follow instructions guide you through each step, resulting in a show-stopping dish perfect for a tapas night or a comforting weeknight meal.

Prep Time 20 mins
Cook Time 30 mins
Calories 413 kcal
Protein 20g
Rating 5.0 (1 Reviews)
Baked Tortilla Espanola 149

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Baked Tortilla Espanola

  • 2 tablespoons extra virgin olive oil
  • pinch saffron threads
  • 1 pound (450g) baking potatoes
  • 1/2 medium yellow onion
  • 2 cloves garlic
  • salt and freshly ground black pepper, to taste
  • 6 large eggs
  • 1 tablespoon fresh flat-leaf parsley, chopped
  • 1 teaspoon dried thyme

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How to Make Baked Tortilla Espanola

  1. Preheat oven to 400°F (200°C). Heat 2 tablespoons olive oil and a pinch of saffron threads in an 8-inch oven-safe skillet over medium heat.
  2. Add 1 lb (450g) thinly sliced potatoes, 1/2 medium yellow onion (thinly sliced), and 2 cloves garlic (minced) to the skillet. Stir well to coat.
  3. Gently press the potato mixture into an even layer using a spatula.
  4. Reduce heat to medium-low, cover the skillet, and cook for 10 minutes.
  5. Stir the potatoes, season with salt and freshly ground black pepper to taste, and press into an even layer again.
  6. Cover and cook for another 10 minutes, or until potatoes are tender but not falling apart.
  7. Carefully drain the potatoes in a colander, reserving about 2 tablespoons of the cooking oil.
  8. In a large bowl, whisk together 6 large eggs, 1 tablespoon chopped fresh parsley, and 1 teaspoon dried thyme.
  9. Season the egg mixture with salt and pepper to taste.
  10. Gently stir in the cooked potato mixture.
  11. Heat the reserved 2 tablespoons of oil in the skillet over medium heat.
  12. Pour the egg and potato mixture into the skillet and gently press into an even layer.
  13. Reduce heat to medium-low.
  14. Cook uncovered for 2 minutes.
  15. Transfer the skillet to the preheated oven and bake for 5-7 minutes, or until the eggs are set and the top is lightly golden brown.
  16. Let cool slightly before inverting onto a serving plate or slicing directly from the skillet.

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

8g

Fat

28g

Carbs

6g

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Main Ingredient Preparation Potatoes Vegetables Easy Onions 3 Steps Or Less