Spanish Tortilla (Potato & Egg Bake) Recipe

A hearty egg and potato dish that works for any meal—breakfast, lunch, or dinner. This oven-baked version of the classic Spanish tortilla is easier than the traditional stovetop method, with tender potato layers held together by creamy eggs and finished with a golden top. This recipe is part of our 5 One-Pot Dishes for Your Round Baking Bowl series. Prep Time: 20 minutesCook Time: 40 minutesServings: 6-8Difficulty: EasyDish Size: 3-quart (10-inch) round oven-safe bowl Ingredients 125 ml (1/2 cup) olive oil, divided 1 kg (2.2 lbs) Yukon Gold or waxy potatoes, peeled and thinly sliced (about 3mm / 1/8 inch) 1 large onion, thinly sliced 8 large eggs 1 tsp salt 1/2 tsp freshly ground black pepper 1/2 tsp smoked paprika (optional) Fresh parsley, chopped (for garnish) Instructions Preheat oven to 180°C (350°F). Generously oil your 3-quart round baking bowl with 2 tbsp of the olive oil. Heat the remaining olive oil in a large frying pan over medium heat. Add the sliced potatoes and onions, season with salt, and cook gently for 15-20 minutes, stirring occasionally, until the potatoes are tender but not browned. They should be soft enough to break easily with a wooden spoon. While the potatoes cook, whisk the eggs in a large bowl with pepper and smoked paprika (if using). Using a slotted spoon, transfer the cooked potatoes and onions to the bowl with the eggs, leaving most of the oil behind in the pan. Gently fold together, being careful not to break up the potatoes too much. Pour the potato and egg mixture into the prepared baking bowl, spreading evenly. Gently press down to eliminate air pockets. Bake for 30-35 minutes until the eggs are set and the top is golden brown. A knife inserted in the centre should come out clean. Let cool for 10 minutes in the bowl. Run a knife around the edge to loosen, then carefully invert onto a serving plate, or serve directly from the bowl. Garnish with fresh parsley. Serve warm or at room temperature, cut into wedges. Tips & Notes Slice the potatoes uniformly for even cooking—a mandoline makes this easy. Don't rush the potato cooking step; tender potatoes are key to a creamy tortilla. This dish is delicious at room temperature, making it perfect for picnics, packed lunches, or tapas spreads. Add variations: try adding roasted red peppers, chorizo, spinach, or cheese to the egg mixture. Leftovers keep well in the fridge for 3-4 days and can be reheated gently or enjoyed cold. For a lighter version, use less oil when cooking the potatoes—just enough to prevent sticking. Dietary Info: Vegetarian, gluten-free, dairy-free

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