Baked Spanish Tortilla

Served chilled, this baked Spanish tortilla is made with eggs, potatoes, sun-dried tomatoes, red bell pepper and fresh thyme.

  • Prep Time 30 min
  • Total Time 5 hr 0 min
  • Servings 8

2
cups olive pomace oil or olive oil
2
cups sliced (1/4 inch) boiling potatoes
1
large onion, sliced
2
teaspoons chopped fresh thyme leaves
Salt and pepper to taste
1
red bell pepper, chopped
2
tablespoons chopped dry-pack sun-dried tomatoes
12
Land O’ Lakes® organic all-natural eggs

  • 1 In 12-inch nonstick skillet, heat oil over medium-high heat. Cook potatoes and onions in oil about 5 minutes, turning potatoes constantly for even cooking, until oil begins to simmer; add thyme, salt and pepper. Simmer about 10 minutes longer, turning potatoes constantly, until potatoes are soft and tender. (If potatoes begin to fry and turn brown during cooking, reduce heat.) Remove from heat; drain (do not wash skillet). Place potato mixture in medium bowl; cool slightly.
  • 2 Meanwhile, in same skillet, cook and stir bell pepper and sun-dried tomatoes over medium heat 1 minute; add to potato mixture. Break up potatoes a little with fork.
  • 3 Heat oven to 350°F. Line bottom of 13x9-inch (3-quart) glass baking dish with cooking parchment paper; grease side of dish with oil. In large bowl, lightly beat eggs with fork or wire whisk until well mixed. Add potato mixture to eggs; stir until blended. Carefully pour into baking dish.
  • 4 Bake about 30 minutes or until eggs are completely set and top is slightly puffed and golden; cool 15 minutes. Cover tightly and refrigerate at least 4 hours or until chilled.
  • 5 To serve, run thin knife around edge of tortilla to loosen. Place rectangular serving platter upside down on baking dish (be sure platter is at least as large as baking dish); carefully turn platter and baking dish over. Remove baking dish; peel off cooking parchment paper. Serve chilled.

Expert Tips

This dish can be made and refrigerated the night before a brunch.

For a milder flavor, you can substitute 1 or 2 sliced large shallots for the onion.

While not authentic, you can add cheese or crumbled, cooked chorizo to your tortilla. Serve with warm, crusty bread. Anything goes!

If you'd like, the oil used for cooking the potatoes can be strained and reused. Just store oil in an airtight container in the refrigerator for up to 1 month. Use whenever oil is called for in your cooking needs—especially when sautéing meats, grains and vegetables!