Oven Baked Spanish Tortilla Recipes

SPANISH TORTILLA

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of water to a boil over medium heat. Add the potato slices and cook until they are just tender. Drain and reserve.
• Meanwhile, in a medium nonstick saute pan, heat the olive oil and add the onions. Season with salt and black pepper, to taste, and cook the onions until they are soft and starting to caramelize, about 5 minutes. Drop in the sliced chorizo and the garlic and cook until the sausage starts to brown. Remove the pan from heat.
• In a large bowl, beat the eggs until they are light yellow in color. Stir in the milk, green onions, and Cheddar and combine until incorporated. Adjust the seasonings with salt and black pepper. Add the chorizo mixture and potatoes to the bowl and stir gently. Return the entire mixture back to the saute pan. Put the pan in the oven and bake until the eggs set, about 15 minutes. Remove from the oven and let the tortilla rest in the pan 10 minutes before inverting it. Using a large clean plate as an aid, flip the tortilla over and slide it out onto a large cutting board. Slice the tortilla into wedges and arrange on serving dishes. Serve it warm or at room temperature.

TORTILLA DE PATATA (SPANISH TORTILLA)

Steps:

• Place potatoes in a large bowl, cover with cold water, and refrigerate for 30 minutes or so. Drain, pat dry, and season with salt.
• Melt butter in a large skillet over medium heat. Saute bell pepper, poblano pepper, and onion in butter until soft. Remove from pan, and set aside. Melt remaining 2 tablespoons butter and bacon fat in pan, and fry the potatoes until crisp and medium brown. Transfer to a plate lined with paper towels.
• Preheat oven to 225 degrees F (110 degrees C).
• Arrange the potatoes in a lightly-buttered, non-stick pan, preferably a deep, slope-sided skillet. Arrange the onions and peppers over the potatoes, and then spread cheese over the top. In a mixing bowl, beat eggs with water, parsley, and salt and pepper; pour the mixture over the potatoes. Put the skillet in a larger pan with a half inch of water in it.
• Bake in preheated oven until eggs set, about 30 to 40 minutes. Remove the tortilla, let cool, and loosen edges from the pan. Put a serving plate over the skillet, and flip the tortilla over onto the plate. Cut into small pie-shape wedges. Refrigerate until ready to serve; reheat if desired.

TORTILLA TAPAS

Steps:

• Preheat oven to fan 180C/ conventional 200C/gas 6. Heat 2 tbsp of olive oil in a pan. Tip in onion and potatoes and fry gently for 20 minutes until the potatoes are tender, turning frequently, adding garlic and peppers for the last 5 minutes. Tip into a large bowl, season and cool for 5 minutes.
• Stir in the eggs, chilli flakes and parsley. Leave to sit for 5 minutes, then put a nonstick 20cm square tin in the oven to heat up. After 5 minutes, remove tin and brush with oil. pour in the egg mixture and return to oven.
• Cook for 15-20 minutes. (Check it's ready by pressing the top lightly. If it is still runny, return to the oven for a couple of minutes.) Once cooked, remove and leave to cool for 5 minutes, then turn out on to a board. Cut into squares and serve.

TORTILLA ESPANOLA

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• In an ovenproof skillet over medium heat, heat 1 tablespoon of olive oil until it shimmers, and place the potatoes into the hot oil. Season with salt and pepper, and sprinkle with smoked paprika. Pan fry the potatoes, stirring and tossing occasionally, until they are beginning to soften, about 8 minutes. Stir in the onion, and cook, stirring occasionally, until the potatoes and onion are slightly browned and the onion is translucent, about 10 more minutes. Take the skillet off the heat, and allow to cool for about 5 minutes.
• Beat the eggs with 1 teaspoon of olive oil in a large bowl. Stir in the parsley, add the potato-onion mixture, and lightly combine.
• Heat 1 tablespoon of olive oil in the skillet over medium heat until it shimmers, then gently spoon the egg-potato mixture into the hot skillet. Reduce heat to medium-low, and shake the skillet a few times to help release the omelet from the bottom of the skillet.
• Slide the skillet into the preheated oven, and bake until the omelet is puffed and the top is golden brown, about 5 minutes. A toothpick inserted into the center of the omelet should come out clean. Cut the omelet into pie-shaped pieces, and serve hot.

BAKED SPANISH TORTILLA

Steps:

• In 12-inch nonstick skillet, heat oil over medium-high heat. Cook potatoes and onions in oil about 5 minutes, turning potatoes constantly for even cooking, until oil begins to simmer; add thyme, salt and pepper. Simmer about 10 minutes longer, turning potatoes constantly, until potatoes are soft and tender. (If potatoes begin to fry and turn brown during cooking, reduce heat.) Remove from heat; drain (do not wash skillet). Place potato mixture in medium bowl; cool slightly.
• Meanwhile, in same skillet, cook and stir bell pepper and sun-dried tomatoes over medium heat 1 minute; add to potato mixture. Break up potatoes a little with fork.
• Heat oven to 350°F. Line bottom of 13x9-inch (3-quart) glass baking dish with cooking parchment paper; grease side of dish with oil. In large bowl, lightly beat eggs with fork or wire whisk until well mixed. Add potato mixture to eggs; stir until blended. Carefully pour into baking dish.
• Bake about 30 minutes or until eggs are completely set and top is slightly puffed and golden; cool 15 minutes. Cover tightly and refrigerate at least 4 hours or until chilled.
• To serve, run thin knife around edge of tortilla to loosen. Place rectangular serving platter upside down on baking dish (be sure platter is at least as large as baking dish); carefully turn platter and baking dish over. Remove baking dish; peel off cooking parchment paper. Serve chilled.

SPANISH TORTILLA

Steps:

• Peel and thinly slice potatoes and onions; it's easiest if you use a mandoline. Meanwhile, heat oil in an 8- or 10-inch nonstick skillet over medium heat. After 3 or 4 minutes, drop in a potato slice. When tiny bubbles appear around its edges, add potatoes, onions, a good pinch of salt and a liberal sprinkling of pepper. Gently turn mixture in oil with a wooden spoon, and adjust heat so oil bubbles lazily.
• Cook, turning potatoes gently every few minutes, until they are tender when pierced with a small knife. Adjust the heat so they do not brown. If potatoes begin to break, they are overdone; stop cooking immediately. As potatoes cook, beat eggs with some salt and pepper in a large bowl.
• Drain potatoes in a colander, reserving oil. Wipe out skillet, and heat over a medium flame for a minute. Add 2 tablespoons oil. Gently mix warm potatoes with eggs, and add to skillet. As soon as edges firm up, after a minute or so, reduce heat to medium-low. Cook 5 minutes.
• Insert a rubber spatula all around edges of tortilla to make sure it will slide from pan. The top will still be runny. Carefully slide out onto a plate. Cover with another plate, and holding plates tightly, invert them. Add another tablespoon oil to skillet, and use the spatula to coax tortilla back in. Cook 5 minutes, then slide from skillet onto a clean plate. Serve warm (not hot), or at room temperature. Do not refrigerate.

OVEN-BAKED SPANISH TORTILLA - TAPAS

Steps:

• Preheat oven to 375 degrees. Line a 7 x 10 inch baking sheet with foil and brush with the olive oil.
• Place a little olive oil, the garlic, scallions, and peppers in a skillet and cook over medium heat, stirring for 10 minutes, or until the onions are softened, but not browned. Let cool, then stir in the potato.
• Beat the eggs, sour cream, cheese and chives together in a large bowl. Stir the cooled vegetables into the bowl and season to taste with salt and pepper.
• Pour the mixture into the baking sheet and smooth over the top. Bake in the preheated oven for 30-40 minutes or until golden brown, puffed and set in the center. Remove from the oven and let cool and set. Run a spatula around the edge, then invert onto a cutting board and peel off the foil. Invert again with browned side up. If the surface looks a little runny, place it under a medium broiler to dry out.
• Let cool completely. Trim the edges if necessary, then cut into 48 squares. Serve on a platter with wooden toothpicks, or secure each square to a slice of bread.

OVEN BAKED SPANISH TORTILLA

Steps:

• 1. Preheat oven to 375 degrees.
• 2. Line a 9-inch cake pan with aluminum foil and brush with olive oil on bottom and sides.
• 3. Toss the potatoes, onion, garlic, green onions, bell pepper, 1/2 tsp of salt, and 1/4 tsp of pepper together with olive oil (just enough to coat them) in a large bowl, until the potatoes are thoroughly coated with oil and the potato slices separate.
• 4. In a large, DEEP, 10-inch skillet, heat about 2 Tbsp of olive oil over high heat until hot.
• 5. Reduce heat to medium and add potato mixture to skillet. Set the bowl aside for the moment, but no need to wash, we'll use it again.
• 6. Cover potato mixture and cook, stirring every few minutes until potatoes are tender. About 25 minutes.
• 7. While the potatoes are cooking, whisk the eggs and about 1/2 tsp of salt in the reserved bowl.
• 8. Fold the potato mixture into the egg mixture, scraping the skillet.
• 9. Mix grated Parmesan cheese into the potato/egg mixture.
• 10. Pour the potato/egg mixture into the prepared foil-lined pan.
• 11. Cook, uncovered for about 20-25 minutes or until golden brown and set.
• 12. Slide onto a plate and allow to cool for about 15 minutes before cutting. Serve warm or at room temperature, sliced into wedges.

EASY SPANISH TORTILLA ESPANOLA

Steps:

• Preheat the oven to 350 degrees F.
• Heat 2 tablespoons of olive oil in a 10-inch ovenproof nonstick skillet over medium-high heat. Add the garlic, onion, paprika, cayenne and 1/2 teaspoon salt and cook, stirring, until the onions are soft and just starting to turn brown, about 6 minutes. Remove from the heat and stir in the vinegar until absorbed. Transfer to a bowl and let cool.
• Whisk together the eggs, 1/2 cup of water and 1 teaspoon of salt in a large bowl. Add the potato chips and cooled onions and stir to combine. Let sit for a few minutes.
• Heat the remaining 1 tablespoon oil in the skillet over medium-high heat, then add the potato and egg mixture and cook, until the bottom and the sides set and are a light golden brown, about 3 minutes (use a rubber spatula to help pull and peek around the sides). Transfer to the oven and bake until set, 15 to 20 minutes. Let cool slightly in the pan, then slide out onto a cutting board and cut into 12 wedges. Serve at room temperature.

BAKED TORTILLA ESPANOLA

Steps:

• 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.