Baked Tortilla Espanolá
Gina
ingredients
- 1/2 cup extra virgin olive oil
- 4 strands saffron
- 2 large baking potatoes, peeled thinly crosswise
- 1 medium red onion
- 5 garlic cloves (finely chopped)
- pinch of coarse salt and freshly ground pepper
- 5 large eggs
- 1/2 cup coarsely chopped flat leaf parsley
- 1 T fresh thyme
directions
- 1
Preheat over to 400°. Heat oil and saffron in an 8 inch skillet over medium heat. Add potatoes, onion, garlic and stir well. Gently press an even layer with a spatula. Reduce heat to medium-low, cover and cook for 10 minutes. Stir, season with salt and pepper and press again. Cover and cook for 10 minutes, Drain in a colander, reserving oil.
- 2
Whisk together eggs, parsley, thyme. Season with salt and pepper. Stir in potato mixture. Heat 2 T reserved oil in the skillet over medium heat. Pour in egg mixture and gently press it into an even layer. Reduce heat to medium-low. Cook, uncovered for 2 minutes.
- 3
Bake until set, about 5 minutes. Invert and serve from pan.
Source: Griffin
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