Baked Spanish Tortilla
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
40 mins
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Servings
4 people
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Calories
295 kcal
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Course
Main Course
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Cuisine
Spanish
Baked Spanish Tortilla
Description
This Baked Spanish Tortilla starts by peeling and cutting potatoes into small wedges shaped like triangles. The potatoes and finely sliced onion are spread on a baking tray, drizzled with olive oil, covered, and baked until tender. This baking method gently cooks the vegetables without frying, resulting in a softer texture.
Once the potatoes and onions are cooked, they are mixed into whisked eggs along with salt to distribute flavor evenly. The mixture is then poured into a frying pan heated with oil. It cooks over medium heat until the edges set, which usually takes several minutes.
The final step involves carefully flipping or folding the tortilla to cook the other side, resulting in a round, firm omelette with visible potato pieces. This method emphasizes gentle cooking for tender potatoes within a moist egg structure. It reflects a classic Spanish dish often enjoyed at any meal or as a tapa.
Ingredients
- 4-5 potatoes medium size
- ½ onion medium size
- 6 egg
- 1 teaspoon salt
- 1 tablespoon olive oil
Instructions
- Peel and cut the potatoes. Once the potato is peeled, cut them into long wedges and then slice them into small pieces. The shape will be then similar to a triangle. You can always use a mandolin to cut the potatoes as it will save you time.
- Finely slice the onion and add the onion and cut potatoes onto a baking tray. Drizzle some olive oil on the top, cover with tin foil paper and bake for about 30 minutes at 200C.
- Using a big mixing bowl, whisk the eggs until they are combined. When the potatoes and onion are baked, add them into the egg mixture and mix all the ingredients using a big wooden spoon or spatula. Add salt and mix one last time.
- Heat the oil in a frying pan to medium heat and pour in the egg and potato mixture. Make sure the mixture is evenly spread out. Leave cooking for a couple of minutes and when the edges are set (it should take around 5-7 minutes), get ready for the most challenging part! First, make sure the egg is not sticking to the pan running a spatula along the outer edge of the tortilla.
- Using a big plate (it needs to be bigger than the pan surface), place the plate facing down on the top of the pan. Hold the plate with one hand firmly and flip the pan using the other hand. Slowly, slide the tortilla into the pan again, to cook the other side. Leave cooking for a few more minutes and when ready, repeat the flip using the serving plate.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Calories | 295kcal | 15% |
| Carbohydrates | 39g | 13% |
| Protein | 13g | 26% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 246mg | 82% |
| Sodium | 688mg | 29% |
| Potassium | 1008mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 361IU | 7% |
| Vitamin C | 43mg | 48% |
| Calcium | 66mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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