spanish tortilla recipe oven
The Best spanish tortilla recipe oven
What really sold me on this dish is how versatile it is. You can serve it warm, at room temperature, or even cold straight from the fridge. Itās great with a side salad, tucked into a sandwich, or just on its own with a sprinkle of salt. Plus, itās a great way to get some healthy fats from the olive oil and protein from the eggs, not to mention the fiber and vitamins from the potatoes. My family loves it because itās hearty without being heavy, and I love it because itās one of those meals that always feels like a win. The oven method makes it even easierāno flipping requiredāso itās perfect for busy days when I donāt want to hover over a stove.
Spanish Tortilla (Oven-Baked)
A classic Spanish omelette made with potatoes, onions, and eggs, baked to perfection in the oven. This hearty dish is perfect for breakfast, lunch, or a light dinner, offering a delicious blend of flavors and textures.
š„Ingredients
- 6 large eggs
- 4 medium potatoes (about 1 lb), peeled and thinly sliced
- 1 large onion, thinly sliced
- 1/2 cup olive oil (for frying)
- Salt to taste
šØāš³Directions
-
1
Preheat the oven to 375Ā°F (190Ā°C). -
2
Heat the olive oil in a large skillet over medium heat. Add the sliced potatoes and onions, cooking gently for about 15 minutes until the potatoes are tender but not browned. Stir occasionally to prevent sticking. -
3
Drain the potatoes and onions in a colander, reserving a small amount of oil in the skillet. Season with salt to taste. -
4
In a large bowl, beat the eggs and season with salt. Add the cooked potatoes and onions to the eggs, mixing gently to combine. -
5
Heat the reserved oil in the skillet over medium heat. Pour the egg and potato mixture into the skillet, spreading it evenly. Cook for 2-3 minutes until the edges begin to set. -
6
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the tortilla is set and the top is lightly golden. -
7
Remove from the oven and let it cool for a few minutes. Use a spatula to loosen the edges and carefully invert the tortilla onto a plate. Slice and serve warm or at room temperature.
š§Equipment
- Large skillet or frying pan
- Mixing bowl
- Oven-safe skillet or baking dish
- Spatula
- Oven
šNutrition Facts (per serving)
šNotes
Watch Video Of How Spanish Tortilla (Oven-Baked) Works
ā Frequently Asked Questions About Spanish Tortilla (Oven-Baked)
1. Can I make Spanish tortilla in the oven instead of on the stovetop?
Yes! While traditional Spanish tortilla is cooked on the stovetop, you can adapt the recipe for the oven. After frying the potatoes and onions, mix them with the beaten eggs, then pour the mixture into an oven-safe skillet or baking dish. Bake at 350Ā°F (175Ā°C) for about 20-25 minutes or until the center is set. For a golden top, broil for 1-2 minutes at the end.
2. What temperature and time should I use for baking Spanish tortilla in the oven?
The ideal oven temperature is 350Ā°F (175Ā°C). Bake the tortilla for 20-25 minutes until the center is no longer runny. If the top isnāt golden, broil for an additional 1-2 minutes (watch closely to avoid burning). Let it rest for 5-10 minutes before slicing.
3. Do I need to flip the tortilla if baking it in the oven?
No, flipping isnāt necessary when baking in the oven. Unlike the stovetop method, the oven cooks the tortilla evenly from all sides, so youāll get a golden crust on top without flipping. However, if you prefer a more even browning, you can broil it briefly at the end.
4. What type of pan or dish works best for oven-baked Spanish tortilla?
Use an oven-safe skillet (like cast iron or stainless steel) or a round baking dish (ceramic or glass). A 9-10 inch pan works well for a standard tortilla. If using a baking dish, lightly grease it with olive oil to prevent sticking. Avoid non-stick pans if broiling, as high heat can damage the coating.
5. How can I tell when my oven-baked Spanish tortilla is fully cooked?
The tortilla is done when the center is firm to the touch and no longer jiggly. You can also insert a toothpickāif it comes out clean or with just a few moist crumbs, itās ready. Overbaking can make it dry, so check at the 20-minute mark. Letting it rest for 5-10 minutes before slicing helps it set further.
