oven-baked tortilla española


aka. tortilla de patata, Spanish potato omelet. If anything typifies Spanish kitchen more than paella, it is probably this potato omelet. Potatoes and onions are slow-cooked in olive oil, mixed with beaten eggs and slow-cooked in a frying pan until the eggs are cooked on the outside, still a bit moist inside. This requires a lot of eggs. The tortilla won't bind properly if there are not enough eggs.

I baked this instead of cooking it stovetop for the simple reason I didn't have a large enough plate to reverse a tortilla that big. Also, during my first attempt—stovetop chorizo tortilla—I ended up burning the eggs, even on my lowest setting. The oven did better for me.

Potatoes and onions cooked in oil, a half dozen eggs. That's a boat-load of calories.



This is what you need for 6 servings:

  • 4 large potatoes
  • 2 medium onions
  • S&P
  • 4-6 eggs

this is not part of the traditional recipe

  • diced ham
  • 1 cup breadcrumbs
  • 1 cup Swiss or other melting cheese
    grated or chopped
Pic1: tortilla Española



Pic2: ingredients
Pic3: potatoes, onions, olive oil
Pic4: simmer 30 minutes


Pic5: drain the oil
Pic6: cool/refrigerate
Pic7: beat eggs


Pic8: mix
Pic9: pour, smoothen
Pic10: cheese


Pic11: baking
Pic12: baked
Pic13: served