Oven Baked Tortillas

When I was between third and fifth grade my dad lived Madrid. He was also in the first Gulf War so he didn’t spend three straight years in Spain. My dad LOVED Spain. He still does. We frequently make tapas before Sunday night dinners and dad loves to share stories about the time he lived there. One of my dad’s signature tapas is Spanish Tortillas. If you have never had/seen a Spanish Tortilla they are definitely not what you think they are. Let’s start with the understanding that Spanish food and Mexican food are different. Spanish tortillas are not flat, bread-ish items used to eat other food items. Spanish tortillas are closer to a quiche or an egg bake. They can be a meal on their own. Dad has perfected his Spanish Tortilla making abilities with two cast iron pans on the stove top and a terrific recipe (which unfortunately is not mine to share).

I was flipping through my Spanish cookbook that I permanently borrowed from my parent’s house and decided to make my own Spanish Tortillas. I liked this recipe because it can be made in the oven (I don’t have two cast iron pans) and because it had peppers in it. I’m trying so very hard to get extra fruit and veggies in my diet. I whipped these up and brought them to my parent’s house for Sunday dinner. Half of the recipe stayed home so that Husband could have the leftovers for breakfast for a few days.

I am pleased to say that these turned out wonderfully. I peeled and diced the potato before I cooked it. I figured it would be a little messier if I tried to do it after the fact. I used Parmesan cheese because it was easier for me to find in the store. Popping the tortilla under the broiler after it is done cooking the oven is highly recommended.

Enjoy!


olive oil
1  garlic clove, crushed
4 scallions, white and green parts chopped finely
1 green bell pepper, diced finely
1 red bell pepper, diced finely
6 oz. potato, peeled, diced and boiled
5 eggs
⅓ cup sour cream
1 ½ cups freshly grated Spanish Roncal cheese, Cheddar or Parmesan
salt and pepper

Preheat oven to 375. Line a 7x10 inch shallow ovenproof pan with foil and brush with the oil; set aside.

Put a little oil, the garlic, scallions and bell peppers in a skillet and cook over medium heat, stirring, for about ten minutes until the onions are soft but not brown. Remove from the heat and let cool. Stir in the potato.

Beat the eggs, sour cream, and cheese together in a large bowl. Stir the cooled vegetables into the bowl and season with salt and pepper.

Pour the mixture into the pan and smooth over the top. Bake in an oven preheated to 375 for 30-40 minutes until golden brown, puffed and set in the center. Remove from the oven and let cool and set. Run a spatula around the edge then invert onto a cutting board, browned side up; peel off the foil. If the surface looks a little runny, put it under a medium broiled to dry out.

Let cool completely. Trim the edges if necessary, then cut into 48 squares. Serve on a platter with wooden toothpicks, or secure each square to a piece of bread. 

Adapted from World Food Spain - Beverly LeBlanc