Baked Tortilla Espanola
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
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.
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.