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!
1. - Potatoes - For a tortilla, you prefer to use waxy potatoes, such as Red Adirondack, French fingerling, and Red Bliss You can also choose to use pre-cooked potato cubes.2. - Alternatives Bacon - If you prefer a vegetarian version, use fried mushroom slices (about 2 oz./50 grams) or extra sun-dried tomatoes in strips. Gruyère cheese - This tortilla is made with Gruyère cheese because it is cheese with a lot of flavors. You can also use Emmentaler or Cheddar.3. - Oven This Spanish tortilla is baked in a convection oven at 400 °F (200 °C). If you use a conventional oven bake this omelet at 430 °F (220 °C).4. - Nutritional values - This recipe is based on a lunch dish for four adults. The nutritional values include sour cream topping.
Preheat the oven to 400 °F (200 °C).
If you don't have pre-cooked potatoes: peel and wash the potato. Cut into cubes. Bring a pan of water to a boil and add the potato cubes. Boil for 10 minutes and drain. Let it cool slightly.
Cut the spring onions, sun-dried tomatoes, and bacon into strips.
Chop the walnuts into small pieces.
Grate the Gruyère.
Spanish tortilla with bacon
Add olive oil to a frying pan and fry the potatoes for five minutes on all sides until slightly browned. Then turn off the heat.
Add the spring onions, bacon, and sun-dried tomatoes and mix well.
In a large bowl whisk the eggs with the milk.
Add the contents of the pan, salt, and pepper. Mix well.
Then add half of the grated Gruyère and stir well.
Put the contents of the bowl in a greased ovenproof skillet and smooth the top.
Spread the chopped walnuts on the top.
Bake the tortilla for about five minutes on low heat until the top of the egg is semi-solid.
Sprinkle the rest of the Gruyère on top.
Then put the skillet in the oven and bake for another twelve minutes.
Carefully remove the pan from the oven and cut the tortilla into pie wedges.