Oven Baked Spanish Tortilla

READY IN: 1hr 5mins


  • 3tablespoonsolive oil
  • 3mediumpotatoes, peeled, halved and sliced into thin slices(Yukon Gold is best, they are the least starchy and best suited for this)
  • 1yellow onion, halved and sliced really thin
  • 3garlic cloves, crushed
  • sea salt
  • fresh coarse ground black pepper
  • 5largeeggs
  • 4green onions, both green and white parts, thinly sliced
  • 12 bell pepper, finely diced
  • 2tablespoons freshly grated parmesan cheese (or to taste)

  • 1. Preheat oven to 375 degrees.
  • 2.Line a 9-inch cake pan with aluminum foil and brush with olive oil on bottom and sides.
  • 3. Toss the potatoes, onion, garlic, green onions, bell pepper, 1/2 tsp of salt, and 1/4 tsp of pepper together with olive oil (just enough to coat them) in a large bowl, until the potatoes are thoroughly coated with oil and the potato slices separate.
  • 4. In a large, DEEP, 10-inch skillet, heat about 2 Tbsp of olive oil over high heat until hot.
  • 5. Reduce heat to medium and add potato mixture to skillet. Set the bowl aside for the moment, but no need to wash, we’ll use it again.
  • 6. Cover potato mixture and cook, stirring every few minutes until potatoes are tender. About 25 minutes.
  • 7. While the potatoes are cooking, whisk the eggs and about 1/2 tsp of salt in the reserved bowl.
  • 8. Fold the potato mixture into the egg mixture, scraping the skillet.
  • 9. Mix grated Parmesan cheese into the potato/egg mixture.
  • 10. Pour the potato/egg mixture into the prepared foil-lined pan.
  • 11. Cook, uncovered for about 20-25 minutes or until golden brown and set.
  • 12. Slide onto a plate and allow to cool for about 15 minutes before cutting.Serve warm or at room temperature, sliced into wedges.
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