Oven baked spanish tortilla

I  am crazy for tapas, and I have purchased many a cookbook filled with tapas recipes.  One of my favorites is Tapas: Traditional and Contemporary Tapas Dishes, published by Parragon Books.  (Available here from amazon.com).

One of my favorite tapa is the Spanish-style tortilla.  For those not familiar with the Spanish tortilla, it has little in common with its Mexican brother.  The Spanish tortilla is more akin to a frittata or an omelet, but also includes thinly sliced potatoes.

The classic Spanish tortilla requires some serious knife skills or a mandolin, but this oven-baked approach below is pretty fast, easy, and absolutely delicious.  I have made this for several parties, and it always disappears in a flash.   The recipe below reflects any modifications I have made and suggestions I’ve picked up after making the dish a couple of times.

Olive oil
1 lg. garlic clove (crushed) [TIP: You can use chopped garlic from jar to save time]
4 scallions, white & green parts (finely chopped)
1 green or yellow bell pepper (seeded & finely diced)
1 red bell pepper (seeded & finely diced)
6 oz. potato (boiled, peeled, and diced) [TIP: You can use 6 oz. of canned potatoes)
5 lg. eggs
½ c. sour cream
6 oz. grated Spanish Roncal, Cheddar, or Parmesan cheese
3 Tbsp. snipped fresh chives
Salt and pepper (to taste)
(TIP: Throw the vegetables to be chopped in a food processor to cut down on prep time).

Preheat the oven to 375 degrees.  Line a 7 x 10 inch baking pan with foil, and brush with olive oil or spray with cooking spray.  Set pan aside.



Prep all items to be chopped or seeded (using a food processor or other tips above to cut down on prep time).

Place approximately 1 Tbsp. olive oil, garlic, scallions, and bell peppers in a skillet, and cook over medium heat, stirring, for approximately 10 minutes, or until the scallions are softened but not browned.  Let this mixture cool, and then stir in the potatoes.  Set aside.


In a separate large bowl, beat the eggs, sour cream, cheese, and chives together.  Stir in the cooled vegetable mixture into the bowl and season to taste with salt and pepper.  (Warning: If you use Parmesan cheese, the mixture tends to be saltier than with the other cheeses, so use salt sparingly).
Pour the mixture into the prepared baking dish, and smooth around until even.
Bake in the preheated oven for 30-40 minutes, or until golden brown, puffed, and set in the center. (TIP: You can test by sticking a toothpick in the center of the tortilla.  If it the mixture is golden brown and the toothpick comes out clean, the tortilla is done).
Remove dish from the oven and let tortilla cool and set.  Once cool, run a spatula around the edge of the dish, then invert onto a cutting board with the browned side up and peel off the foil.  If the surface looks a little runny, place it under a medium broiler to dry out.

Let the tortilla cool completely.  Trim the edges, if necessary, and then cut into 48 squares.  Serve on a platter with wooden toothpicks.