Oven-Baked Spanish Tortilla

4.92 from 12 votes

Unlike the Mexican tortilla, a Spanish tortilla (also known as a Spanish omelet) is a dish by itself. The classic version is made with potatoes, onions and eggs while this Oven-Baked Spanish Tortilla gets kicked up with bell peppers, garlic, Manchego cheese, tanginess from sour cream and a touch of heat from red pepper flakes.

Prep Time15

Cook Time1

Total Time1 15

Course: Appetizers and Snacks, Breakfast, Breakfast and Brunch, Quiches and Tarts

Cuisine: Spanish

Diet: Diabetic, Gluten Free, Vegetarian

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

3 tablespoons olive oil divided
1 pound baby Yukon gold potatoes sliced 1/8-inch thick (approximately)
Salt
1 medium red bell pepper membranes removed and chopped
1 medium green bell pepper membranes removed and chopped
1 bunch scallions white and light green part only, chopped
4 cloves garlic minced
1 teaspoon crushed red pepper flakes or to tolerance
2 cups grated Manchego cheese preferably aged
6 large eggs beaten
1/2 cup sour cream regular or light
Freshly ground black pepper
Green olives
Chorizo slices

Instructions

Preheat oven to 375 degrees. Brush 1 tablespoon olive oil on the inside of a 7 x 11-inch or 8 x 10-inch baking dish. Place a piece of parchment paper over the olive oil and press it down and push it into the corners. Set aside.
Place the potatoes in a saucepan of water to cover. Add 1/2 teaspoon salt. Bring to a boil, reduce heat to medium-low and cook until the potatoes are just tender, 7-10 minutes. Drain and set aside to cool.
Heat the remaining 2 tablespoons olive oil in a skillet or saute pan over medium-high heat. Add the bell peppers, reduce heat to medium-low and cook 5-7 minutes or until softened.
Add the scallions and cook for 1-2 minutes or just to wilt. Add the garlic and cook 10-15 seconds or until fragrant. Remove from the heat and let cool.
Stir in the crushed red pepper flakes, Manchego cheese and cooled potatoes. Add salt and black pepper to taste.
Transfer the mixture to the parchment paper-lined baking dish. Gently press the potatoes down so they lie flat on the top.
Whisk together the eggs and sour cream. (The sour cream may look like it won't blend with the eggs, but keep whisking as it eventually does.)
Pour the egg and sour cream mixture over the vegetables. Using a spoon, gently stir and move the vegetables around so the egg mixture sinks down and all the ingredients are evenly distributed.
Bake for 30-40 minutes or until puffed and golden brown around the edges and set in the center. (If any excess olive oil comes to the surface, gently dab it away with a paper towel.)
Let cool for 10-15 minutes then cut into pieces as desired.

Notes

SUBSTITUTIONS:

You could use almost any vegetable. Try spinach, kale, mushrooms, or leftover vegetables you already have on hand.

TIPS:

Brushing the inside of the baking dish with olive oil before placing the parchment paper inside will help secure it.
If serving as an appetizer or tapas, top each piece of the Oven-Baked Spanish Tortilla with a slice of Spanish chorizo and/or a green olive.

Nutrition