Oven-Baked Tortilla Espanola (2014 SLV Potato Festival) – Linda Archuleta (Monte Vista Chamber of Commerce)

Linda won 3rd place in the Savory category with this recipe for the 2014 SLV Potato Festival’s Downtown Taste-Testing Tour.

Tortilla Espanola is fried in a skillet and usually round. However, I chose to make this rectangular oven-baked version in order to cut it into square tapas sized portions. This recipe is very versatile you can serve it as an appetizer/tapas, or as a main course for your lunch or brunch. You can also choose to add more vegetables, or take some away. You must, however, keep the potatoes ūüôā It can be enjoyed hot or cold.

Servings: 16



Preheat oven to 375.

Place diced potatoes in s small sauce pan, cover with cold water, and bring to a boil. Reduce heat to low and cook for 5-7 minutes, until the potatoes are tender. Drain and set aside to cool slightly.

Spray a casserole dish (approximately 7×10 inch) with olive oil or canola spray and set aside.

Place the 4 tbsp olive oil, garlic, scallions and bell peppers in a frying pan and cook over medium heat, stirring for 5-6 minutes, or until the onions are softened but not browned. Let cool a bit, and then stir in the cooked potato.

In a large bowl, beat the eggs, sour cream, cheese and chives together. Stir in the vegetable-potato mixture and season to taste with salt and pepper.

Pour the mixture into the baking dish and smooth the top. Bake for 40 minutes, or 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. If the surface looks a little runny, place it under the broiler to dry out.

Let cool completely. Neaten the edges if necessary, and then cut into 1-inch squares. Serve on a platter with wooden toothpicks.