CEBU, Philippines – Baking this Spanish-style tortilla of eggs, potatoes, and onions in the skillet saves time and cleanup, and sets up a fun presentation when serving.
This baked version of Tortilla Española is like a potato-and-onion fritatta. It maintains its Spanish accent with a pinch of saffron.
Ingredients:
½ cup extra-virgin olive oil
4 strands saffron
2 large baking potatoes, peeled and thinly sliced crosswise
1 cup medium red onion, thinly sliced
5 garlic cloves, finely chopped (to make ¼ cup)
Coarse salt and freshly ground pepper
5 large eggs
½ cup coarsely chopped fresh flat-leaf parsley
1 tablespoon fresh thyme
Directions:
1. Preheat oven to 400 degrees.
2. Heat oil and saffron in an 8-inch skillet over medium heat.
3. Add potatoes, onion, and garlic, and stir well. Gently press into an even layer with a spatula.
4. Reduce heat to medium-low, cover, and cook for 10 minutes. Stir, season with salt and pepper,
and press again.
5. Cover, and cook for 10 minutes. Drain in a colander, reserving oil.
6. Whisk together eggs, parsley, and thyme.
Season with salt and pepper. Stir in potato mixture.
7. Heat 2 tablespoons reserved oil in the skillet over medium heat. Pour in egg mixture, and gently press into an even layer. Reduce heat to medium-low.
Cook, uncovered, for two minutes.
8. Bake until set, about 5 minutes. Invert, or serve from pan.
When serving this as a warm entree for lunch or dinner, cut the round into wedges. If preparing as part of a tapas or appetizer spread, slice it into bite-size pieces and serve with toothpicks.
(http://www.marthastewart.com)