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Baked Tortilla Espanola

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This baked version of tortilla espanola is like a potato-and-onion fritatta. It maintains its Spanish accent with a pinch of saffron.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Martha Stewart Living, June 2008

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

  1. 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.

  2. 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.

  3. 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 Add a comment

  • franking521@gmail.com
    3 MAY, 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.
    Reply
  • Taitter
    15 JAN, 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.
    Reply
  • vmpc
    20 NOV, 2011
    loved it, great and easy recipe
    Reply
  • MS11121268
    31 JAN, 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
    Reply
  • carolbart
    7 MAR, 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
    Reply
  • Patti_J
    5 MAR, 2009
    Does anybody have suggestions on how to slice the onion and potatoe without owning a mandolin?
    Reply
  • Patti_J
    5 MAR, 2009
    Does anybody have suggestions on how to slice the onion and potatoe without owning a mandolin?
    Reply
  • Patti_J
    5 MAR, 2009
    Does anybody have suggestions on how to slice the onion and potatoe without owning a mandolin?
    Reply
  • beth033
    10 JUL, 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.
    Reply