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.
- 4-5 medium potatoes, sliced in rounds
- 1 small onion, roughly chopped
- ½ cup extra virgin olive oil
- 1 tsp salt
- 6 eggs, whisked
- Preheat oven to 375F. In an ovenproof skillet or cast iron pan, gently bring to heat a ½ cup of olive oil. Once the oil has been brought to heat, add the sliced potatoes and onion. Stir until mixed. Cover and sweat the vegetables for 10 minutes. You'll want the potatoes and onions to be softened and not too browned.
- Once softened, turn off the heat. In a large bowl, whisk together the 6 large eggs. Pour the eggs over the potato and onion mixture, and mix through.
- Place the skillet or cast iron pan into the oven and bake for 15 minutes or until cooked through.
As a first generation American, Diana shares her family’s traditional Spanish and Mexican recipes at her successful blog Spain In Iowa. She also writes about faith, family, organic gardening, raising backyard chickens and preserving the harvest.