Easy No-Flip Spanish Tortilla (Tortilla Espanola) Potato Omelette Recipe
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!
Servings: 4 servings
Ingredients
- 6 medium potatoes peeled and sliced into 1/4-inch slices
- 2 medium onions chopped
- 6 eggs
- 2 tbsp oil
- 1 tsp salt
- 1/4 tsp pepper
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.