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!
Ingredients
- 1¼ pound potatoes cubed
- 4 tablespoons olive oil
- 5 sprigs spring onions sliced thin
- 2 oz. smoked bacon sliced thinly
- 6 sun-dried tomatoes sliced thinly
- 8 eggs size L
- 2 tablespoons cream
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
- 5 oz. Gruyère cheese grated
- 3 tablespoons walnuts Coarsely chopped
Serving
- 4 tablespoons sour cream
Ingredients you need per step are listed below the step in Italic
Instructions
Preparation
- Preheat the oven to
430 °F or 400 °F. - 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.1¼ pound potatoes
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.4 tablespoons olive oil
- Add the spring onions, bacon, and sun-dried tomatoes and mix well.5 sprigs spring onions, 2 oz. smoked bacon, 6 sun-dried tomatoes
- In a large bowl whisk the eggs with the cream.8 eggs, 2 tablespoons cream
- Add the contents of the pan, salt, and pepper. Mix well.⅛ teaspoon salt, ⅛ teaspoon ground black pepper
- Then add half of the grated Gruyère and stir well.5 oz. Gruyère cheese
- Put the contents of the bowl in a greased ovenproof skillet and smooth the top.
- Spread the chopped walnuts on the top.3 tablespoons walnuts
- 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.
Serve
- Carefully remove the pan from the oven and cut the tortilla into pie wedges.
- Serve with a tablespoon of sour cream.4 tablespoons sour cream
NOTES
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 430 °F (220 °C). If you use a conventional oven bake this omelet at 400 °F (200 °C). 4. - Nutritional values - This recipe is based on a lunch dish for four adults. The nutritional values include sour cream topping.
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 430 °F (220 °C). If you use a conventional oven bake this omelet at 400 °F (200 °C). 4. - Nutritional values - This recipe is based on a lunch dish for four adults. The nutritional values include sour cream topping.
Nutrition
Calories: 613kcal | Carbohydrates: 30g | Protein: 29g | Fat: 43g | Saturated Fat: 16g | Cholesterol: 392mg | Sodium: 442mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1182IU | Vitamin C: 32mg | Iron: 4mg
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