Baked Tortilla Espanola

103 Ratings
  • 5 10
  • 4 17
  • 3 46
  • 2 25
  • 1 5

This baked version of tortilla espanola is like a potato-and-onion fritatta. Often sliced and served as an appetizer, it maintains its Spanish accent with a pinch of saffron.

Martha Stewart Living, June 2008

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Recipe Summary test

prep:
10 mins
total:
35 mins
Servings:
4
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Ingredients

Directions

  • 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.

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  • 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.

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.

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Reviews (9)

103 Ratings
  • 5 10
  • 4 17
  • 3 46
  • 2 25
  • 1 5
Martha Stewart Member
05/03/2017
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.
Martha Stewart Member
01/15/2012
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.
Martha Stewart Member
11/20/2011
loved it, great and easy recipe
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Martha Stewart Member
01/31/2010
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
Martha Stewart Member
03/07/2009
you mighe try your food processor, mine has a blade for thin slicing, or your meat slicer, it's more versitile than you think
Martha Stewart Member
03/05/2009
Does anybody have suggestions on how to slice the onion and potatoe without owning a mandolin?
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Martha Stewart Member
03/05/2009
Does anybody have suggestions on how to slice the onion and potatoe without owning a mandolin?
Martha Stewart Member
03/05/2009
Does anybody have suggestions on how to slice the onion and potatoe without owning a mandolin?
Martha Stewart Member
07/10/2008
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.
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