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Easy Baked Spanish Tortilla

Yields2 ServingsPrep Time20 minsCook Time25 minsTotal Time45 mins

This Baked Spanish Tortilla is the easy way to make famous Spanish tortilla de patatas - no flipping, just pour everything into a baking dish and finish the tortilla in the oven! Don't let the short ingredient list fool you - this potato and egg omelet is seriously tasty! Great idea for delicious breakfast, lunch, or dinner!

Easy Baked Spanish Tortilla

 5 Eggs
 3 Potatoes
 1 Onion
 1 tbsp Butter
 Olive oil
 Salt and pepper
1

Preheat the oven to 180 degrees Celsius.

2

Peel and finely slice the onion. Heat big pan over medium-low heat with 1 tablespoon of oil and 1 tablespoon of butter. Add the onion. Fry onions for 10 minutes stirring often.

3

In the meantime, peel, slice, and pre-cook potatoes. I usually do it in the microwave because it takes less than 5 minutes! But pre-cooking potatoes in boiling water will work too. They don't have to be fully cooked but should be raw either.

4

When the onions start getting brown, add more oil and turn the heat a little bit up. Add potatoes. Season with salt. Fry for a few minutes - potatoes need to start getting golden. Be careful to not burn the onion.

5

In a big bowl, whisk 5 eggs. Season with salt and pepper. Add potatoes and onions, mix together.

6

Lightly oil the baking dish and transfer the mixture. Bake in the oven for around 20 minutes

7

Serve hot or cold.

Nutrition Facts

Servings 2