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A Spanish tortilla makes a great tapa or summer meal especially when paired with a cold gazpacho soup, fried peppers de padron, and don’t forget a tinto de verano.
By Diana Bauman
Well today, I wanted to share with you another way to make a Spanish tortilla… baked. Now, I know what you’re thinking, “A Baked Spanish Tortilla? No Way!” Well, I wasn’t a huge fan of the concept either; however, once I really started using cast iron and ditched all of my non-stick skillets, I ran into a lot of problems flipping them. Sometimes they’d stick, but mostly, it’s heavy duty work flipping a large sized cast iron pan. So one day I decided to bake it to see how my family would enjoy it.
Goodness, they loved it. Now, I could tell the difference in flavor and prefer a fried on both sides, flipped, Spanish Tortilla; however, for those of you that have cast iron or just can’t seem to get the flipping thing just right, go ahead and bake it. Your family will enjoy it and this method will save you a bit of time in the kitchen as well. 
A Spanish tortilla makes a great tapa or summer meal especially when paired with a cold gazpacho soup, fried peppers de padron, and don’t forget a tinto de verano. A tinto de verano is a red wine mixed with a bit of seltzer water, called Casera in Spain, and iced. It’s so incredibly refreshing and another way to enjoy a glass of red wine in the heat of summer. At home, I’ll usually add a bit of 7up, or often times, I’ll just ice it.
The wine I drink at home is always, always from Spain. This week I purchased a bottle of Crianza from the region of Rioja in Spain. Known for their flagship red wine grape Tempranillo, Rioja offers some of the best ‘food’ wines in the world. The perfect partners to a huge range of culinary styles, Rioja reds, blancos (whites) and rosados (rosés) are beautifully balanced in their alcohol content and acidity. While it’s a no-brainer that they pair brilliantly with foods from Spain, and other Mediterranean countries, there is almost no limit on less typical matches. The beauty of Rioja wines is that they pair well with everything from fish to veggies to meats and cheeses. So when you order a bunch of different small dishes ranging from fish to meats, Rioja will pair with everything without you having to order different wines.
This wine was refreshing and perfect for a tinto de verano. It was made smooth by the ice and still carried its complexity. It paired beautifully with my family’s Spanish evening supper.
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A Match Made in Heaven — Baked Spanish Tortilla
- Total Time: 30 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
A simple baked Spanish tortilla recipe.
Crispy potatoes and a creamy egg custard make this a satisfying meal.
Ingredients
- 4-5 medium potatoes
- 1 small onion
- 1/2 cups (118 ml) extra virgin olive oil
- 1 tsp salt
- 6 eggs
Instructions
- Preheat oven to 375°F (190°C).
- In an ovenproof skillet or cast iron pan, gently heat 1/2 cup of olive oil.
- Add sliced potatoes and onions; stir until mixed.
- Cover and sweat the vegetables for 10 minutes, until softened but not browned.
- Turn off the heat.
- In a large bowl, whisk together 6 large eggs.
- Pour the eggs over the potato and onion mixture; mix well.
- Place the skillet in the oven and bake for 15 minutes, or until cooked through.
Notes
- For extra flavor, add a pinch of smoked paprika to the potatoes and onions.
- To prevent sticking, use a well-seasoned cast iron skillet or lightly grease the ovenproof pan.
- Leftover tortilla can be stored in the refrigerator for up to 3 days and reheated gently in a pan or oven.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1/2 tortilla
- Calories: 350
- Sugar: 1
- Sodium: 300
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 18
- Carbohydrates: 20
- Fiber: 2
- Protein: 10
- Cholesterol: 200
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Frequently Asked Questions
Do I need to pre-cook the potatoes before adding them to a Spanish tortilla?
Yes, the potato slices need to be cooked through before the egg sets. Slow-frying them in olive oil until just tender is the traditional method, though you can par-boil them to use less oil.
How do I flip a tortilla without breaking it?
Use a flat plate or lid slightly wider than the pan, place it firmly over the skillet, then flip both together in one confident motion. A well-set bottom edge and a pan with sloped sides makes this significantly easier.
Should a Spanish tortilla be served hot or at room temperature?
Room temperature is actually the traditional way to serve it in Spain, and it gives the eggs time to firm up into clean, cohesive slices. It also means you can make it an hour or two ahead of time without losing anything.
