Baked Tortilla Española

CEBU, Philippines – Baking this Spanish-style tortilla of eggs, potatoes, and onions in the skillet saves time and cleanup, and sets up a fun presentation when serving.

This baked version of Tortilla Española is like a potato-and-onion fritatta. It maintains its Spanish accent with a pinch of saffron.

Ingredients:

½  cup extra-virgin olive oil

4  strands saffron

2 large baking potatoes, peeled and thinly sliced  crosswise

1 cup medium red onion, thinly sliced

5 garlic cloves, finely chopped (to make ¼ cup)

Coarse salt and freshly ground pepper

5 large eggs

½ cup coarsely chopped fresh flat-leaf parsley

1 tablespoon fresh thyme

Directions:

1. Preheat oven to 400 degrees.

2. Heat oil and saffron in an 8-inch skillet over medium heat.

3. Add potatoes, onion, and garlic, and stir well. Gently  press into an even layer with a spatula.

4. Reduce heat to medium-low, cover, and cook for 10 minutes. Stir, season with salt and pepper,

and press again.

5. Cover, and cook for 10 minutes. Drain in a colander, reserving oil.

6. Whisk together eggs, parsley, and thyme.

Season with salt and pepper. Stir in potato mixture.

7. Heat 2 tablespoons reserved oil in the skillet over medium heat. Pour in egg mixture, and gently press into an even layer. Reduce heat to medium-low.

Cook, uncovered, for two minutes.

8. Bake until set, about 5 minutes. Invert, or serve from pan.

When serving this as a warm entree for lunch or dinner, cut the round into wedges. If preparing as part of a tapas or appetizer spread, slice it into bite-size pieces and serve with toothpicks.

(http://www.marthastewart.com)