Oven-Baked Tortilla Española is a traditional Spainsh tapas dish meaning "potato omelet".
I decided to share this the recipe from my Spanish Tapas party first, because I think it would be a great appetizer for your Super Bowl party. Instead of limiting yourself to only serving the usual chips and salsa, buffalo wings, meatballs, etc., you can mix things up a bit and delight your guests with this potato omelet dish.
Did I just throw you off by saying "potato omelet?" Those of you that are familiar with this traditional Spanish tapas dish surely didn't flinch. But, others of you may be wondering why I'm referring to a tortilla as a potato omelet?? Don't worry, I was once thoroughly confused as well. First, you should know that the word tortilla means "small torte" so now you can expand from your vision of the round Latin flatbread staple and insert other "small torte" possibilities, like this dish. In Mexican cooking, a tortilla is a thin, flat pancake made of cornmeal or flour, as you use with burritos or tacos. In Spanish cooking, a tortilla is a thick omelet containing potato and other vegetables. Traditionally, Tortilla Española is fried in a skillet and usually round. However, I chose to make this rectangular oven-baked version in order to cut it into square tapas sized portions.
This recipe is very versatile as you can serve it as an appetizer/tapas, or largely as a main course for your lunch or brunch. You can also choose to add more vegetables, or take some away. You must, however, keep the potatoes. 🙂 It can be enjoyed hot or cold. My friend, who I threw the tapas party for, said that her family would pack these on road trips and eat them at room temperature!
You can prep this dish in just a matter of minutes, and then bake it when you're ready. Throw the cut pieces on a plate and watch your football loving friends devour them! Oh, and chomp on a few yourself. You won't regret it.
Recipe Card
Oven-Baked Tortilla Española
Ingredients
- 4 large red-skinned potatoes or Yukon gold potatoes diced
- 4 tablespoon olive oil
- 2 garlic cloves minced
- 4 scallions white and green parts finely chopped
- 1 medium green bell pepper seeded and finely diced
- 1 medium red bell pepper seeded and finely diced
- 5 large eggs
- ½ cup sour cream
- 1 cup grated Parmigiano-Reggiano or Spanish Rocal cheese
- 3 tablespoon snipped fresh chives or about 1 teaspoon dried chives if you can't find the fresh
- Kosher salt and fresh black pepper to taste
Instructions
- Preheat oven to 375˚F.
- Place diced potatoes in a sauce pan and cover with cold water. Bring to a boil, then reduce heat to low and cook for 5-7 minutes, until the potatoes are tender. Drain and set aside to slightly cool.
- Spray a casserole dish (approximately 7x10 inch) with cooking spray; set aside.
- Place the 4 tablespoon olive oil, garlic, scallions and bell peppers in a skillet and cook over medium heat, stirring, for 5-6 minutes, or until the onions are softened but not browned. Let cool a bit, then stir in the cooked potato.
- In a large bowl, beat the eggs, sour cream, cheese and chives together. Stir in the vegetable-potato mixture, and season to taste with salt and pepper.
- Pour the mixture into the baking dish and smooth the top. Bake for 40 minutes, or until golden brown, puffed, and set in the center. Remove from the oven and let cool and set. Run a spatula around the edge, then invert onto a cutting board, browned-side up. If the surface looks a little runny, place it under the broiler to dry out. (I didn't need to do this.)
- Let cool completely. Neaten the edges, if necessary, then cut into one-inch squares. Serve on a platter with wooden toothpicks.
