Baked Tortilla Espanola

Baked Tortilla Espanola

Adapted from MarthaStewart

Ingredients

Serves 4

2 large baking potatoes (Russets or Yellow Fins), peeled and thinly sliced crosswise

4 tablespoons olive oil, divided

4 saffron strands

1 large red onion, thinly sliced

4 garlic cloves, minced

1 teaspoon fine grain salt, divided

Ground black pepper

5 large eggs

4 tablespoons chopped fresh parsley

1 tablespoon fresh thyme

Directions

Preheat oven to 400°F (205°C) and place a rack in the middle.

In a large cast iron skillet (or other similar oven proof pan) heat 3 tablespoon of olive oil and saffron over medium-high heat, for about 1 minuteWW.

Add potatoes, onions, and garlic, and stir well.

With the help of a spatula gently press potatoes into an even layer. Reduce the heat to medium-low, cover, and cook for 10 minutes.

Stir again, season with ½ teaspoon of salt and pepper, and press again.

Cover and cook for further 10 minutes. Set aside.

In a large bowl whisk together eggs, parsley, and thyme. Season with remaining ½ teaspoon of salt and a pinch of ground black pepper.

Stir in potato mixture and mix well.

Heat remaining tablespoon of olive oil in the skillet over medium heat. Gently press into an even layer. Reduce the heat to low and cook uncovered for 2 minutes.

Transfer to the oven and bake until set, about 5 minutes. Gently shake the skillet to make sure that the tortilla is not stuck to the bottom of the pan.

Invert or serve directly from the pan, cut into wedges.