Oven Baked Spanish Omelette - Tortilla al Horno

cheese

🥗Healthier: nutritional yeast

💰Cheaper: none

Nutritional yeast adds a cheesy flavor without dairy.

chorizo

🥗Healthier: turkey sausage

💰Cheaper: ground beef

Turkey sausage is lower in fat.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive.

milk

🥗Healthier: almond milk

💰Cheaper: water

Water can be used for moisture without calories.

Grab a medium-sized saucepan and add 2 yukon gold potatoes.

Cover the potatoes with enough water to cover by at least 1 inch and season with sea salt.

Turn the heat to high and bring to a rolling boil, then cover with a lid and lower the heat to low-medium.

While the potatoes are boiling, finely mince 2 garlic cloves.

Finely dice 1 onion, 1 green bell pepper, and 1 red bell pepper.

In a non-stick frying pan, heat over medium heat and add 3 tablespoons of extra virgin Spanish olive oil.

Once the oil is hot, season with sea salt and add the diced onions, cooking for about 5 minutes.

Add the minced garlic to the pan and cook for about 30 seconds until fragrant.

Add the diced bell peppers to the pan and mix everything together.

After 20-25 minutes of boiling, take the lid off the potatoes, strain them, and run cold water over them.

Peel the boiled potatoes and cut them into small pieces.

In a large bowl, crack and beat 5 organic eggs.

Add the cut potatoes to the egg mixture, followed by the cooked bell peppers and onions.

Shred about 1/8 cup of queso Manchego and add it to the bowl along with freshly chopped chives and a generous pinch of sea salt, then mix everything together.

Prepare a 12-inch x 6-inch casserole dish by adding parchment paper and pour the mixture inside, smoothing it out evenly.

Preheat the oven to 190°C (375°F) and place the casserole dish inside, baking for 35 to 40 minutes.

After about 38 minutes, check the tortilla; if the egg looks fully cooked, remove it from the oven and let it rest on a flat surface until it reaches room temperature.

After about 20 minutes, place a cutting board on top of the casserole dish and flip it over to remove the dish and parchment paper.

Cut the tortilla into 1-inch squares and serve on a plate with a toothpick for each square, garnished with freshly chopped chives.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens