Baked Tortilla Espanola Recipe

Ingredients for Baked Tortilla Espanola

• Extra Virgin Olive Oil
• Saffron Strands
• Baking Potatoes
• Onion
• Garlic Cloves
• Salt & Freshly Ground Black Pepper
• 6 large eggs
• Flat Leaf Parsley
• Fresh Thyme

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.