The Spanish Tortilla is a delicious potato, onion and egg dish that’s typically served as tapas, but equally good as a side dish or meal in itself.
Traditional Spanish Tortillas are made in a big skillet and flipped (kind of like an omelet) to cook both sides then inverted onto a plate for serving. Today I took an easy way out and just baked the dish in the oven. Not traditional but still tasty! There’s a lot of oil used in making this dish so if you’re oil-free this is probably not the dish for you.Print
- 1/2 C. Spanish Olive Oil
- 1 1/2lbs. Yukon gold potatoes, thinly sliced
- 1 lg. onion, thinly sliced
- 6 lg. eggs
- salt & pepper
- 1/4 tsp. sweet paprika
- chopped parsley
- flaked salt
Preheat oven 350 degrees.
Heat olive oil in large cast iron skillet. Add potatoes and onions and cook until tender, about 15-20 minutes.
Place strainer over large bowl. When potatoes/onions are tender pour into strainer and save the olive oil.
In large bowl, beat eggs. Add sweet paprika and season generously with salt and pepper. Add drained potatoes and onions to eggs and stir to combine.
Add enough reserved olive oil back into the cast iron skillet to liberally coat the bottom of the pan, about 3-4 tbls). Add potato/onion/egg mixture.
Bake in oven until egg is set and top is golden brown. Remove from oven and let sit for about 5 minutes prior to serving. Garnish with chopped parsley and flakey sea salt.