Baked Spanish Tortilla with Bacon

The Spanish tortilla is one of the tastiest egg recipes in the world. It is an omelet filled with onion, potatoes, and eggs. And you serve it as lunch, dinner, or as a snack when having a Tapas evening. This Spanish tortilla is baked in the oven and has bacon and Gruyère as extra seasonings. And that gives this already so delicious recipe an extra bit of flavor. Try it yourself!

Do you ever go on holiday to Spain? Then you often see this tortilla on the menu of many restaurants. And for good reason, because this is a really delicious recipe.

You can best compare it with an omelet that you fill with a lot of tasty flavors and then bake in the pan (or in this case in the oven).

The standard ingredients for the Spanish tortilla are onion, potatoes, and eggs. You pre-cook the potatoes and fry them for a bit before adding them (otherwise they will be raw when your tortilla is ready).

I have added bacon, sundried tomatoes, walnuts, and Gruyere to this base. Because they combine wonderfully with the onion, potatoes, and eggs. It gives just a little extra flavor to this Spanish omelet.

This recipe is adapted from the Dutch blog Piens food club.

A delicious filled Spanish tortilla from the oven with bacon, tomato and cheese. Serve as lunch, dinner or Tapas snack (yes this recipe is very versatile)!

• Bacon - give a salty bite to this Spanish tortilla. It is best to use slices of bacon, it will bake more evenly. You can also replace them with fried mushrooms or extra sun-dried tomatoes for a vegetarian recipe.

• Potatoes - Use waxy potatoes such as Red Adirondack, French fingerling, and Red Bliss. Cut them into cubes and cook them in boiling water for 10 minutes and rinse. Or use store-bought potato cubes. They are already precooked, so you can skip that step.

• Gruyère cheese - You use this cheese as a filling and as a topping. Because a Spanish tortilla can use quite a strong flavor, this cheese is very suitable. You can also choose Cheddar or Emmentaler.

• Spring onion - If you don't have a spring onion, use a finely chopped shallot. Fry it with the potatoes, so it gets translucent and becomes a bit sweeter.

Step 1 - Fry the potatoes and add the vegetables and bacon

1. Heat some olive oil in the frying pan and fry the potatoes for 5 minutes until golden brown.
2. Turn off the heat and add the finely chopped spring onions.
3. Also, add the sun-dried tomato strips to the pan.
4. Now also put in the bacon. Stir well.

Step 2 - Mix the eggs with the rest of the filling

1. Put the eggs in a bowl and mix with the cream. Then add the contents of the frying pan to the egg mixture.
2. Add half of the grated Gruyère and mix well.

Step 3 - Fill the pan with the egg mixture and fry the Spanish tortilla

1. Grease a cast iron pan (oven proof) with oil. Add the contents of the bowl to the pan.
2. Spread the walnuts over the filling. Place the pan on low heat and fry until the top is half set about five minutes.
3. Sprinkle the rest of the Gruyère cheese on top.
4. Then put the pan in a preheated oven at 400 °F (200 °C) and bake for 12 minutes. The cheese will then start to gratinate.

Step 4 - Carefully remove the cast iron pan with the Spanish tortilla from the oven. Cut the omelette into wedges and serve immediately (or cut into small cubes if you want to serve it as tapas).

Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!

📖 Recipe