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Baked Spanish Tortilla
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Prep Time:
30 minutes
Total Time:
5 hours
Chilled Spanish tortilla made with eggs, potatoes, sun-dried tomatoes, red pepper, and thyme.
Ingredients:
  • 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
Instructions:
  • Heat oil in a 12-inch nonstick skillet over medium-high heat. Cook potatoes and onions for about 5 minutes, ensuring to turn potatoes constantly for even cooking, until oil starts to simmer. Add thyme, salt, and pepper. Continue to cook for about 10 minutes, again turning potatoes constantly, until potatoes are soft and tender. If potatoes start to fry and turn brown, lower the heat. Remove skillet from heat, drain without washing it. Transfer potato mixture to a medium bowl and let it cool slightly.
  • In the same skillet, sauté bell pepper and sun-dried tomatoes over medium heat for 1 minute, then mix them into the potatoes. Gently mash the potatoes with a fork.
  • Preheat oven to 350°F. Line the bottom of a 13x9-inch glass baking dish with parchment paper and grease the sides with oil. Lightly beat eggs in a large bowl, then mix in the potato mixture until combined. Gently pour the mixture into the baking dish.
  • Bake for approximately 30 minutes until eggs are fully set and the top is lightly puffed and golden; allow to cool for 15 minutes. Cover tightly and refrigerate for at least 4 hours until chilled.
  • To serve, gently loosen the edges of the tortilla with a thin knife. Invert a rectangular serving platter over the baking dish (ensure the platter is equal to or larger than the baking dish), then carefully flip both over. Remove the baking dish and peel off the parchment paper. Serve the tortilla chilled.

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