Baked Tortilla Espanola
January 22, 2016
Tapas are Spain's gift to the world of great cooking: a fun way to eat with friends and family.
Everyone can share tasty food, try different things, and fight over the last morsel of that delicious croquette (it’s MINE btw!)
If you’re not familiar with tapas, they’re small dishes or plates which are traditionally given in bars in Spain when ordering a drink.
Originally tapas were slices of bread placed on top of the glass in order to protect the drink from flies or dust (the word lid is 'tapa' in Spanish). Eventually the slices of bread were then topped with some cheese or vegetables to make a tasty snack.
Tapas have evolved and gained popularity, nowadays they’re more than just a snack.
If you’ve been to Spain, you’ve probably experienced the tapa-hopping thing.
Going around town with friends and stopping in at several bars to have a glass of wine and sample the tapa specialities. Slowly and steadily.
One of the best experiences ever.
Some of the most popular and common tapas include patatas bravas, vegetable croquettes, jamon serrano, garlicky shrimp, fried calamari, and - of course - tortilla espanola.
Whether you’re in Barcelona, New York or Hong Kong, you’ll have to look really hard to find a tapas bar that doesn’t serve some version of tortilla espanola.
Tortilla espanola is essentially an egg cake with potato and onion. It's cut into wedges and served hot, cold, or at room temperature.
It’s delicious and definitely my fave tapas.
This is my recipe for tortilla espanola.
Read carefully, I said “my” not “the” recipe. Maybe it’s not as authentic as yours but lemme tell ya it's as good as any I have had in a restaurant.
I ate it warm and cold throughout the week with great pleasure.
Tortilla espanola goes well with everything, from a small green salad to coffee with brunch to a glass of white wine for dinner.
Just don’t ask me to share it, unless you want to get a NO for answer...
Baked Tortilla Espanola Print this recipe!
Adapted from MarthaStewart
2 large baking potatoes (Russets or Yellow Fins), peeled and thinly sliced crosswise
4 tablespoons olive oil, divided
4 saffron strands
1 large red onion, thinly sliced
4 garlic cloves, minced
1 teaspoon fine grain salt, divided
Ground black pepper
5 large eggs
4 tablespoons chopped fresh parsley
1 tablespoon fresh thyme
Preheat oven to 400°F (205°C) and place a rack in the middle.
In a large cast iron skillet (or other similar oven proof pan) heat 3 tablespoon of olive oil and saffron over medium-high heat, for about 1 minuteWW.
Add potatoes, onions, and garlic, and stir well.
With the help of a spatula gently press potatoes into an even layer. Reduce the heat to medium-low, cover, and cook for 10 minutes.
Stir again, season with ½ teaspoon of salt and pepper, and press again.
Cover and cook for further 10 minutes. Set aside.
In a large bowl whisk together eggs, parsley, and thyme. Season with remaining ½ teaspoon of salt and a pinch of ground black pepper.
Stir in potato mixture and mix well.
Heat remaining tablespoon of olive oil in the skillet over medium heat. Gently press into an even layer. Reduce the heat to low and cook uncovered for 2 minutes.
Transfer to the oven and bake until set, about 5 minutes. Gently shake the skillet to make sure that the tortilla is not stuck to the bottom of the pan.
Invert or serve directly from the pan, cut into wedges.
One serving yields 276 calories, 20 grams of fat, 15 grams of carbs, and 10 grams of protein.