Baked Tortilla Espanola Recipe

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Gallery Baked Tortilla Espanola Recipe Summary prep: 10 mins total: 35 mins Servings: 4

Ingredients Ingredient Checklist 1/2 cup extra-virgin olive oil 4 strands saffron 2 large baking potatoes, peeled and thinly sliced crosswise 1 medium red onion, thinly sliced (1 cup) 5 garlic cloves, finely chopped (1/4 cup) Coarse salt and freshly ground pepper 5 large eggs 1/2 cup coarsely chopped fresh flat-leaf parsley 1 tablespoon fresh thyme

Cook’s Notes When serving this as a warm entree for lunch or dinner, cut the round into wedges. If preparing as part of a tapas or appetizer spread, slice it into bite-size pieces and serve with toothpicks.

Gallery Baked Tortilla Espanola

Recipe Summary prep: 10 mins total: 35 mins Servings: 4

Gallery

Baked Tortilla Espanola

Baked Tortilla Espanola

Recipe Summary prep: 10 mins total: 35 mins Servings: 4

Recipe Summary

prep: 10 mins total: 35 mins

Servings: 4

prep: 10 mins

total: 35 mins

prep:

10 mins

total:

35 mins

Servings: 4

Ingredients

1/2 cup extra-virgin olive oil 4 strands saffron 2 large baking potatoes, peeled and thinly sliced crosswise 1 medium red onion, thinly sliced (1 cup) 5 garlic cloves, finely chopped (1/4 cup) Coarse salt and freshly ground pepper 5 large eggs 1/2 cup coarsely chopped fresh flat-leaf parsley 1 tablespoon fresh thyme

Directions

Preheat oven to 400 degrees. Heat oil and saffron in an 8-inch skillet over medium heat. Add potatoes, onion, and garlic, and stir well. Gently press into an even layer with a spatula. Reduce heat to medium-low, cover, and cook for 10 minutes. Stir, season with salt and pepper, and press again. Cover, and cook for 10 minutes. Drain in a colander, reserving oil.

Whisk together eggs, parsley, and thyme. Season with salt and pepper. Stir in potato mixture. Heat 2 tablespoons reserved oil in the skillet over medium heat. Pour in egg mixture, and gently press into an even layer. Reduce heat to medium-low. Cook, uncovered, for 2 minutes.

Bake until set, about 5 minutes. Invert, or serve from pan.

Cook’s Notes

When serving this as a warm entree for lunch or dinner, cut the round into wedges. If preparing as part of a tapas or appetizer spread, slice it into bite-size pieces and serve with toothpicks.

Reviews (9)

 Add Rating & Review     103 Ratings   5 star values:        10    4 star values:        17    3 star values:        46    2 star values:        25    1 star values:        5

Reviews (9)

Add Rating & Review     103 Ratings   5 star values:        10    4 star values:        17    3 star values:        46    2 star values:        25    1 star values:        5

Add Rating & Review

103 Ratings 5 star values: 10 4 star values: 17 3 star values: 46 2 star values: 25 1 star values: 5

5 star values: 10 4 star values: 17 3 star values: 46 2 star values: 25 1 star values: 5

Martha Stewart Member     Rating: Unrated       05/03/2017   I change a few ingredients, Cooked sliced Potatoes browned, in a bowl l added all ingredients and mixed them together. I also used 4 Scallions, lite sprinkling of Himalayan Salt. And added 1/4 cup milk with 4 large Brown eggs and added 1/2 cup of cheddar cheese. Baked it on cast iron skillet for 30 minutes at 350. Served with Sour Cream and Fresh Salsa.  

Martha Stewart Member     Rating: Unrated       01/15/2012   The dish was pretty oily and I think I used too much onion (I am not much for measuring onions). I would suggest perhaps reducing the oil and searing the potatoes first, then sauteing the onions and then mixing it and pressing it and so on. I think this would give the potatoes a nicer texture and improve the dish overall.  

Martha Stewart Member     Rating: Unrated       11/20/2011   loved it, great and easy recipe  

Martha Stewart Member     Rating: Unrated       01/31/2010   I use a very sharp knife and cut the bottom of the onion or potato so that it sits evenly on the board and I have more control. Hope that helps  

Martha Stewart Member     Rating: Unrated       03/07/2009   you mighe try your food processor, mine has a blade for thin slicing, or your meat slicer, it's more versitile than you think  

Martha Stewart Member     Rating: Unrated       03/05/2009   Does anybody have suggestions on how to slice the onion and potatoe without owning a mandolin?  

Martha Stewart Member     Rating: Unrated       07/10/2008   This dish is absolutely amazing. I made it for lunch for some friends (with gazpacho) and everyone went absolutely crazy for it! I can't wait to make it again. My husband said it was even better at room temp.

Martha Stewart Member

Rating: Unrated 05/03/2017

I change a few ingredients, Cooked sliced Potatoes browned, in a bowl l added all ingredients and mixed them together. I also used 4 Scallions, lite sprinkling of Himalayan Salt. And added 1/4 cup milk with 4 large Brown eggs and added 1/2 cup of cheddar cheese. Baked it on cast iron skillet for 30 minutes at 350. Served with Sour Cream and Fresh Salsa.

Rating: Unrated

Rating: Unrated 01/15/2012

The dish was pretty oily and I think I used too much onion (I am not much for measuring onions). I would suggest perhaps reducing the oil and searing the potatoes first, then sauteing the onions and then mixing it and pressing it and so on. I think this would give the potatoes a nicer texture and improve the dish overall.

Rating: Unrated 11/20/2011

loved it, great and easy recipe

Rating: Unrated 01/31/2010

I use a very sharp knife and cut the bottom of the onion or potato so that it sits evenly on the board and I have more control. Hope that helps

Rating: Unrated 03/07/2009

you mighe try your food processor, mine has a blade for thin slicing, or your meat slicer, it’s more versitile than you think

Rating: Unrated 03/05/2009

Does anybody have suggestions on how to slice the onion and potatoe without owning a mandolin?

Rating: Unrated 07/10/2008

This dish is absolutely amazing. I made it for lunch for some friends (with gazpacho) and everyone went absolutely crazy for it! I can’t wait to make it again. My husband said it was even better at room temp.

All Reviews for Baked Tortilla Espanola

of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Baked Tortilla Espanola

of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest

Gallery#

Recipe Summary#

Ingredients#

Directions#

Cook’s Notes#

Reviews (9)#

All Reviews for Baked Tortilla Espanola#

Gallery

Recipe Summary

Ingredients

Directions

Cook’s Notes

Reviews (9)

All Reviews for Baked Tortilla Espanola