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.
Martha Stewart Living, June 2008
- Prep Time 10 minutes
- Total Time 35 minutes
- Yield Serves 4
- 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
- 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.
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.
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