I make this baked tortilla española recipe all the time at home. My boyfriend's family is Spanish, and he just loves this dish. It's easy to prepare and always a crowd-pleaser. Traditionally, this dish uses only onions, potatoes, and egg; however, depending on taste, I like to add a little green, either parsley or chives. They're both wonderful.
Ingredients
- olive oil: 1 Tbsp (if needed)
- potatoes, peeled and: 2 piece (sliced)
- salt and pepper: (to taste)
- smoked paprika: 0.25 tsp (to taste)
- sweet Spanish onion: 1 piece (sliced)
- eggs: 6 piece
- olive oil: 1 tsp
- bunch fresh parsley: 1 piece (chopped)
- olive oil: 1 Tbsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Heat 1 tablespoon olive oil in an oven-proof skillet over medium heat until it shimmers. Place potatoes into hot oil and season with salt and pepper. Sprinkle with smoked paprika. Pan-fry potatoes, stirring and tossing occasionally, until they start to soften, about 8 minutes.
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Add onion and cook, stirring occasionally, until potatoes and onion are lightly browned and onion is translucent, about 10 more minutes. Remove the skillet from heat and allow to cool for about 5 minutes.
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Beat eggs with 1 teaspoon olive oil in a large bowl. Stir in parsley, then add potato-onion mixture until lightly combined.
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Heat 1 tablespoon olive oil in the same skillet over medium heat until it shimmers. Gently spoon egg-potato mixture into hot oil. Reduce heat to medium-low and shake the skillet a few times to help release omelet from the bottom of the skillet. Slide the skillet into the preheated oven.
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Bake in the preheated oven until omelet is puffed and the top is golden brown, about 5 minutes. A toothpick inserted into the center of omelet should come out clean. Cut omelet into pie-shaped pieces; serve hot.
