Tortilla Espanola Casserole

Looking for something more interesting to share for your New Years brunch? We’ve got you covered! Tortilla Espanola is a classic egg and potato dish served in Spain. While the traditional tortilla recipe spares no fats, our lighter version leaves a little more room for some yummy sides (Did you say BACON?) It is such an easy, budget-friendly meal with endless possibilities when it comes to variation. Try adding veggies or your favorite meats to the dish before baking (bacon, sausage, ham!)... or go more traditional and serve on the side. Top with your favorite salsa for a little spice. Oh, the possibilities!

Recipe and Photography by Heather Dahlenburg

Cook Time40

Total Time40

Course: Breakfast

Cuisine: Spanish

Servings:

Calories: 243kcal

Ingredients

200 grams onion, thinly sliced
600 grams red potato, thinly sliced
10 eggs
2 tbsp olive oil
Salt & pepper to taste
Optional: 1 teaspoon thyme

Instructions

Preheat oven to 350 degrees.
Prepare vegetables.
Place thinly sliced potatoes in a microwave-safe bowl and cover with paper towel.
Microwave for 5-8 minutes or until slightly tender.
Heat oil over medium-low heat in a stove-AND-oven safe pan (cast iron preferably)
Sauté onions and pre-cooked potatoes until onions are translucent & fragrant.
Scramble eggs in a medium bowl.
Add salt, pepper (and thyme) to eggs.
Pour scrambled eggs over onions and potatoes, cook for 5-10 minutes or until eggs begin to cook and firm along the top of the dish.
Finish dish in oven for 10 minutes or until eggs are completely cooked through.
Slice and enjoy!