Name: Oven-Baked Spanish Tortilla
Prep time: 20 min
Total time: 1 h 30 min
Yield: 10
Ingredients: 2 tbsp. olive oil; 1 lb. Yukon gold potatoes; Kosher salt and pepper; 4 scallions; 1 medium red pepper; 2 clove garlic; 1 tsp. crushed red pepper flakes; 10 large eggs; 1 c. sour cream; 6 oz. extra-sharp Cheddar; 1/2 c. grated Parmesan

Step 1Heat oven to 375 degrees F. Lightly oil a 2-quart baking dish. Place the potatoes in a saucepan. Cover with cold water and bring to a boil. Add 1/2 teaspoon salt, reduce the heat and simmer until just tender, 5 to 7 minutes. Drain and set aside.

Step 2Meanwhile, chop the white and light green parts of the scallions and thinly slice the dark green parts; keep separate.

Step 3Heat 2 tablespoons oil in a large skillet over medium heat. Add the chopped scallion, red pepper, garlic, and crushed red pepper and cook, stirring, until the vegetables are just tender, 5 to 6 minutes. Add the potatoes and gently mix to combine. Transfer the vegetable mixture to the prepared baking dish.

Step 4In a large bowl, whisk together the eggs and sour cream. Stir in the Cheddar, Parmesan, sliced scallion, and 1/2 teaspoon each salt and pepper. Pour the egg mixture over the vegetables and gently stir to distribute the ingredients.

Step 5Bake until puffed, golden brown, and just set in the center, 35 to 40 minutes. Let rest for 10 minutes before serving.

Oven-Baked Spanish Tortilla

Ingredients

Directions

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