This is the easiest recipe for the Spanish Tortilla (potato omelette) that you'll ever find! It gets rid of the trickiest part - flipping the omelette! Instead of frying, the tortilla is baked in the oven, so it cooks evenly on both sides and there is no need to flip it!
6medium potatoespeeled and sliced into 1/4-inch slices
2medium onionschopped
6eggs
2tbspoil
1tspsalt
1/4tsppepper
Instructions
Preheat the oven to 375F.
Spray a 9-inch baking dish with cooking spray and line the bottom with parchment paper.
Put potato slices in a microwave-safe bowl and microwave on High for 5 minutes.
While the potatoes are cooking, heat 1 tbsp of oil over medium-high heat. Add the onions and cook, stirring every minute, for 4 minutes.
Add the microwaved potatoes to the onions. Add another 1 tbsp of oil to the potatoes and mix. Cook, stirring every minute, for 5 minutes, or until potatoes are soft and golden-brown.
Sprinkle the potatoes and onions with salt, stir and remove from heat.
Whisk the eggs in a large bowl, then add potatoes and onions to them and stir to combine.
Put the egg and potato mixture in a baking dish.
Put the tortilla in the oven and bake for 25 minutes.
Take the Spanish tortilla out of the oven, let cool for 5 minutes, then invert into a plate, slice and serve.
Notes
If you'd like the tortilla to have the extra browned top, put it under the broiled for the last 3 minutes of baking.