BAKED TORTILLA ESPANOLA
This baked version of tortilla espanola is like a potato-and-onion fritatta. Often sliced and served as an appetizer, it maintains its Spanish accent with a pinch of saffron.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Heat oil and saffron in an 8-inch skillet over medium heat. Add potatoes, onion, and garlic, and stir well. Gently press into an even layer with a spatula. Reduce heat to medium-low, cover, and cook for 10 minutes. Stir, season with salt and pepper, and press again. Cover, and cook for 10 minutes. Drain in a colander, reserving oil.
- Whisk together eggs, parsley, and thyme. Season with salt and pepper. Stir in potato mixture. Heat 2 tablespoons reserved oil in the skillet over medium heat. Pour in egg mixture, and gently press into an even layer. Reduce heat to medium-low. Cook, uncovered, for 2 minutes.
- Bake until set, about 5 minutes. Invert, or serve from pan.
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mid island
[email protected]I'm not a big fan of Spanish cuisine, but this baked tortilla espanola looks pretty good. I might just have to give it a try.
Frederick Eshun
[email protected]This baked tortilla espanola looks absolutely delicious! I'm definitely going to try it out this weekend.
MD Akash
[email protected]I'm always looking for new and exciting recipes to try, and this baked tortilla espanola definitely fits the bill. I can't wait to give it a try!
Tameka Dunne
[email protected]I love that this recipe uses simple, everyday ingredients. I always have everything I need on hand to make it.
Al Hussain
[email protected]This baked tortilla espanola is a great make-ahead dish. I often make it on the weekend and then reheat it during the week for breakfast or lunch.
Isha Pamphille
[email protected]I'm not sure what I did wrong, but my baked tortilla espanola didn't turn out very well. It was too dry and the potatoes were undercooked.
Godspower Ojo
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The baked tortilla espanola is absolutely delicious.
drag “XalionCrew” Demon
[email protected]I've been making this baked tortilla espanola for years, and it's always a favorite. It's a great way to use up leftover potatoes.
Noman Amin
[email protected]I made this dish for a party and it was a huge hit! Everyone loved it.
Cody Peters
[email protected]This baked tortilla espanola is a delicious and easy-to-make dish. I highly recommend it!
Don't Worry
[email protected]I used a gluten-free tortilla to make this dish, and it turned out great! I'm so glad I found this recipe.
mohamed kargbo
[email protected]I'm not a big fan of potatoes, but I really enjoyed this dish. The potatoes were perfectly cooked and the overall flavor was amazing.
Aubrey Vallejo
[email protected]I thought the instructions for this recipe were a bit confusing. It took me a few tries to get it right.
Wamanya Pius
[email protected]This recipe is a keeper! I've made it several times now, and it's always a crowd-pleaser. It's the perfect dish for a brunch or potluck.
Dipuo Pelo
[email protected]My baked tortilla espanola didn't turn out quite as I expected. It was a bit dry and bland. I think I'll try adding more cheese next time.
MD Aburayhan
[email protected]I added some chopped zucchini and bell pepper to my tortilla espanola, and it turned out wonderfully! The vegetables added a nice flavor and texture.
Mr Ariyan999
[email protected]This baked tortilla espanola was a hit with my family! It was easy to make and incredibly delicious.