I love eggs. When I’m by myself, I often to turn to easy quick egg based dish. A fried egg added onto of rice or pasta just transforms it to something magical and beyond tasty. A simple poached egg is the epitome of elegance. Chopped boiled eggs add ummph to a salad. I can go on and on. So naturally when Land Of Lakes asked me try their eggs, the issue was deciding on what type of dish to narrow it down to. I chose something I’ve made recently while catering a Spanish themed party this past summer. The baked Spanish Tortilla, cut into little bites, were a hit served cold.
I admit the thought of a cold egg and potato dish didn’t win me over, but tasting believing. In fact the dish actually tastes better cold than right out of the skillet or oven. In Spain they make sandwiches with the leftovers. The flavors just merge after sitting a while and you have a tasty and satisfying dish. Waxy yellow potatoes are normally peeled and sliced and “boiled “ in two cups of olive oil with onions until soft. Be sure to get a waxy potato as opposed to a Russet, which will fall apart when cooking. Don’t be alarmed at the amount of olive oil as it will be drained off, and you can use the flavor infused oil for other dishes later. In Spain you traditionally cook the tortilla in a skillet, flip it onto a plate, put it back in and finish the other side in the oven or range. I prefer the easy method to just baking the eggs in the oven. You get a perfect tortilla that won’t fall apart or break when flipping.
Baked Spanish Tortilla with Land of Lakes Eggs can be made the night before a brunch and refrigerated. I used small baby red potatoes with the skins. If you do this, it is important to refrigerate as potato skins left at room temp for several hours breed botulism. This is important to consider with any potato dish with skins. But since Tortilla is a dish best served cold or at room temp, you will be in good shape. I also added red peppers and sun dried tomatoes for color. While not authentic, try adding cheese or crumbled cooked chorizio to your Tortilla .Anything goes. Serve with warm crusty bread.
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Disclosure: This is a sponsored post from General Mills, but all opinions and original recipes are my own.
- 2 cups olive pomace oil or olive oil
- 2 cups sliced potatoes
- 1 large onion, sliced
- 2 teaspoons chopped fresh thyme leaves
- Salt and pepper to taste
- 1 red bell pepper, chopped
- 2 tablespoons chopped dry-pack sun-dried tomatoes
- 1 dozen Land O’ Lakes® organic all-natural eggs
- In 12-inch nonstick skillet, heat oil over medium-high heat.
- Cook potatoes and onions in oil about 5 minutes, turning potatoes constantly for even cooking, until oil begins to simmer; add thyme, salt and pepper.
- Simmer about 10 minutes longer, turning potatoes constantly, until potatoes are soft and tender. (If potatoes begin to fry and turn brown during cooking, reduce heat.)
- Remove from heat; drain (do not wash skillet).
- Place potato mixture in medium bowl; cool slightly.
- Meanwhile, in same skillet, cook and stir bell pepper and sun-dried tomatoes over medium heat 1 minute; add to potato mixture.
- Break up potatoes a little with fork.
- Heat oven to 350°F.
- Line bottom of 13x9-inch (3-quart) glass baking dish with cooking parchment paper; grease side of dish with oil.
- In large bowl, lightly beat eggs with fork or wire whisk until well mixed.
- Add potato mixture to eggs; stir until blended.
- Carefully pour into baking dish.
- Bake about 30 minutes or until eggs are completely set and top is slightly puffed and golden; cool 15 minutes.
- Cover tightly and refrigerate at least 4 hours or until chilled.
- To serve, run thin knife around edge of tortilla to loosen. Place rectangular serving platter upside down on baking dish (be sure platter is at least as large as baking dish); carefully turn platter and baking dish over.
- Remove baking dish; peel off cooking parchment paper.
- Serve chilled.
