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!
Preheat the oven to 180 degrees Celsius.
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.
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.
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.
In a big bowl, whisk 5 eggs. Season with salt and pepper. Add potatoes and onions, mix together.
Lightly oil the baking dish and transfer the mixture. Bake in the oven for around 20 minutes
Serve hot or cold.