Oven Baked Spanish Omelette – Tortilla al Horno

Oven Baked Spanish Omelette

Spain is famously known for their popular potato omelette ¨tortilla de patatas¨. It´s a simple yet attractive dish that has an incredible flavor and can be eaten for any meal of the day, from breakfast to dinner. This recipe is a bit different than its famous counter-part, today we are talking about an oven baked Spanish omelette, it uses all the same ingredients, plus a couple of new ones and it´s made in the oven instead of a frying pan. This oven baked Spanish omelette is the perfect appetizer for any party or family get-together, heck, you can even serve it as a main course with a side salad. The marriage between eggs, potatoes, and bell peppers, among other ingredients brings out an unforgetable flavor. The key to making this dish stand out, is to use high quality and fresh ingredients, such as organic eggs and fresh produce. Watch the video below on how to easily make this oven baked Spanish omelette. Salud!

Oven Baked Spanish Omelette - Tortilla al Horno
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
  1. (5) Organic Eggs
  2. (2) Yukon Gold Potatoes
  3. (1) Green Bell Pepper
  4. (1) Red Bell Pepper
  5. (1) Onion
  6. (2) Cloves of Garlic
  7. (3) Tbsp Extra Virgin Spanish Olive Oil
  8. (1/8) Cup Freshly Shredded Manchego Cheese
  9. Freshly Chopped Chives
  10. Sea Salt
Instructions
  1. Grab a medium sized sauce pan, add 2 yukon gold potatoes, add enough water to cover the potatoes by at least 1 inch, season with sea salt and turn the burner to a high heat, once the water begins to boil, add a lid and lower the fire to a low-medium heat, after about 20-25 minutes the potatoes should be perfectly cooked, remove from the heat and run cold water on them and set aside
  2. Meanwhile, finely mince 2 cloves of garlic, finely dice 1 onion and finely dice 1 red and 1 green bell pepper
  3. Heat a non-stick frying pan with a medium heat and add 3 tablespoons of extra virgin Spanish olive oil to the pan
  4. Once the oil get´s hot, season it with some sea salt, add the diced onions and cook for about 5 minutes, then add the minced garlic, cook for about 30 seconds and then add the diced red and green bell peppers and mix everything together, cook for about 5-6 minutes and then turn off the fire
  5. Grab 5 organic eggs, crack them and add them to a large bowl and beat the eggs
  6. Peel the boiled potatoes, cut into small cubes and add to the bowl with the eggs
  7. Next add the bell pepper and onion mix into the bowl along with about 1/8 cup of freshly shredded Manchego cheese, add some freshly chopped chives and a generous pinch of sea salt, and mix everything together until well mixed
  8. Add some parchment paper to a casserole dish that is about 12 inches by 6 inches and pour in the mixture, smooth it out so all the mixture is evenly distributed and add the casserole dish to a pre-heated oven (bake only 190C - 375F) between 35 to 40 minutes
  9. Once your oven baked tortilla is cooked, remove from the oven and let it rest until it reaches room temperature, then grab a cutting board, put it on top of the casserole dish and flip it, remove the casserole dish and the parchment paper and cut the tortilla into 1 inch by 1 inch squares
  10. Add some toothpicks to the cutting board for easy grabbing and garnish with some freshly chopped chives
  11. Enjoy!
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