Baked Tortilla Espanola
Discover the magic of Spain with this Baked Tortilla Española, a lighter, oven-baked twist on the classic Spanish potato omelet. Featuring tender layers of thinly sliced potatoes and sweet yellow onions, perfectly bound together with fluffy eggs, this dish offers a comforting balance of simplicity and flavor. Seasoned with a hint of salt and pepper and finished with a drizzle of olive oil, this recipe skips the stovetop flipping and opts for an easy, foolproof bake in the oven. Ideal as a hearty breakfast, a satisfying lunch, or a crowd-pleasing tapas-style appetizer, this Tortilla Española is ready in just under an hour and comes garnished with fresh parsley for a touch of brightness. Serve warm or at room temperature for an authentic Spanish-inspired dining experience!
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Recipe Information
Ingredients
- 4 pieces medium potatoes
- 1 piece yellow onion
- 6 pieces large eggs
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a medium-sized oven-safe skillet or baking dish with a little olive oil.
Peel the potatoes and cut them into thin slices, about 1/8-inch thick. Also, peel and thinly slice the onion.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced potatoes and onions, stirring to coat them in the oil. Cover the skillet and cook, stirring occasionally, for about 10 minutes, or until the potatoes are tender but not browned. Remove from heat and let cool slightly.
In a large bowl, whisk the eggs. Season with salt and black pepper. Fold the cooked potatoes and onions into the eggs, making sure everything is well coated.
Pour the potato, onion, and egg mixture into the greased oven-safe skillet or baking dish. Smooth the top with a spatula to ensure an even layer.
Drizzle the remaining 1 tablespoon of olive oil over the top. Place the dish in the preheated oven and bake for 25 minutes, or until the eggs are set and the top is lightly golden.
Carefully remove the Tortilla Espanola from the oven and let it cool for 5-10 minutes. You can serve it warm or at room temperature.
If desired, sprinkle fresh parsley over the top before slicing into wedges. Enjoy your baked Tortilla Espanola as a main dish or as a tapas-style appetizer!
Nutrition Facts
Calories |
1501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.9 g | 93% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2838 mg | 123% | |
| Total Carbohydrate | 165.2 g | 60% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 12.3 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 280 mg | 22% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 4358 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
