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Baked Tortilla Espanola

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

  • prep: 10 mins
    total time: 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

Cook's Note

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.

Directions

  1. Step 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. Step 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. Step 3

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

Source
Martha Stewart Living, June 2008

Reviews (8)

  • 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.

  • 20 Nov, 2011

    loved it, great and easy recipe

  • 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

  • 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

  • 5 Mar, 2009

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

  • 5 Mar, 2009

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

  • 5 Mar, 2009

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

  • 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.