Oven Baked Spanish Tortilla Recipe

Name: Oven Baked Spanish Tortilla
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 3 medium potatoes, peeled, halved and sliced into thin slices (Yukon Gold is best, they are the least starchy and best suited for this); 1 yellow onion, halved and sliced really thin; 3 garlic cloves, crushed; sea salt; fresh coarse ground black pepper; 5 large eggs; 4 green onions, both green and white parts, thinly sliced; 1/2 bell pepper, finely diced; 2 tablespoons freshly grated parmesan cheese (or to taste)

Servings: persons

1
1. Preheat oven to 375 degrees.
2
2. Line a 9-inch cake pan with aluminum foil and brush with olive oil on bottom and sides.
3
3. Toss the potatoes, onion, garlic, green onions, bell pepper, 1/2 tsp of salt, and 1/4 tsp of pepper together with olive oil (just enough to coat them) in a large bowl, until the potatoes are thoroughly coated with oil and the potato slices separate.
4
4. In a large, DEEP, 10-inch skillet, heat about 2 Tbsp of olive oil over high heat until hot.
5
5. Reduce heat to medium and add potato mixture to skillet. Set the bowl aside for the moment, but no need to wash, we'll use it again.
6
6. Cover potato mixture and cook, stirring every few minutes until potatoes are tender. About 25 minutes.
7
7. While the potatoes are cooking, whisk the eggs and about 1/2 tsp of salt in the reserved bowl.
8
8. Fold the potato mixture into the egg mixture, scraping the skillet.
9
9. Mix grated Parmesan cheese into the potato/egg mixture.
10
10. Pour the potato/egg mixture into the prepared foil-lined pan.
11
11. Cook, uncovered for about 20-25 minutes or until golden brown and set.
12
12. Slide onto a plate and allow to cool for about 15 minutes before cutting. Serve warm or at room temperature, sliced into wedges.

522

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons olive oil, 3 medium potatoes, peeled, halved and sliced into thin slices (Yukon Gold is best, they are the least starchy and best suited for this), 1 yellow onion, halved and sliced really thin, 3 garlic cloves, crushed, and more.

Yes, Oven Baked Spanish Tortilla falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Oven Baked Spanish Tortilla

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions