Description
A simple baked Spanish tortilla recipe.
Crispy potatoes and a creamy egg custard make this a satisfying meal.
Ingredients
Units
Scale
- 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