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This baked Spanish tortilla brings together the classic flavors of Spain with a healthier twist by baking instead of frying the potatoes. It is the perfect dish to serve for brunch or a casual tapas night at home. I grew up watching my mum fry the potatoes in lots of oil but once we moved to Germany we found baking them worked just as well and kept the kitchen a lot cleaner too.
This became a weeknight favorite for us while living abroad when we wanted a taste of home with minimal mess. I especially love it with some crusty bread and salad on the side.
Ingredients
- Yukon Gold potatoes: offer buttery flavor and hold shape well when baked
- White onion: brings sweetness and depth to balance the eggs
- Fresh eggs: are the core that binds everything into the rich omelette body
- Sea salt: enhances each component without overpowering
- Extra virgin olive oil: adds richness and authentic Spanish taste
Choose firm potatoes with thin skin for easy prep. Go for onions that are firm and shiny for best results.
Step-by-Step Instructions
- Prep the Potatoes:
- Peel and cut potatoes into long wedges then slice into smaller triangular chunks. If not cooking right away soak in water to prevent browning.
- Preheat and Bake:
- Preheat oven to 375 degrees Fahrenheit. Spread potatoes and thinly sliced onion on a baking tray lined with a silicone mat. Drizzle with olive oil. Cover with foil and bake for 30 minutes until fork tender but not crispy.
- Whisk the Eggs:
- In a large bowl whisk the eggs thoroughly until uniform. Stir in the baked potatoes and onions along with salt and mix gently with a spatula.
- Cook on Stovetop:
- Heat a bit of olive oil in a nonstick pan over medium heat. Pour in the mixture and spread it evenly. Let cook until the bottom starts browning gently loosen the edges with a spatula.
- Flip the Tortilla:
- Place a large plate over the pan and flip it in one quick motion. Slide the tortilla back into the pan to finish cooking the other side. Cook a few minutes more then flip again to serve.
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Storage Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Enjoy cold or reheat slices gently on the stovetop or in a toaster oven. Avoid microwaving which softens texture too much.
Ingredient Substitutions
You can replace white onion with shallots or red onions if desired. If you do not have Yukon Golds use any waxy potato that does not fall apart after baking. To make it vegan use a chickpea flour egg substitute and increase seasoning.
Serving Suggestions
Slice into wedges and serve with crusty bread and roasted peppers. Also delicious inside a sandwich as they do in Spain. For a tapas spread pair with olives and manchego cheese.
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Cultural Context
Tortilla de patata is a beloved Spanish classic often found at every gathering from family dinners to bars serving tapas. Each region debates its preference for onions or no onions and how cooked the egg should be. It reflects the simplicity and versatility of Spanish home cooking.
Frequently Asked Questions About Recipes
- → Can I make Spanish tortilla without onion?
Yes you can skip the onion if you prefer. Many traditional versions omit it though it adds sweetness and depth to the dish.
- → What type of potatoes work best?
Use starchy potatoes like Yukon Gold or Monalisa for the ideal soft yet structured texture in your tortilla.
- → Can I cook the tortilla entirely in the oven?
While the potatoes can be baked the final omelette is best finished on the stovetop to achieve the classic golden crust.
- → How do I flip the tortilla safely?
Use a large plate to cover the pan invert the tortilla onto it then slide it back into the pan to cook the second side.
- → Is this dish served hot or cold?
Spanish tortilla can be served warm or at room temperature making it great for make-ahead meals or picnics.