My Tapas Birthday Party: Tortilla Espanola - No TWD

Nope, that's not a Tarte Noire you're seeing in these pictures.... No TWD today: I'm truly sorry, but somehow Torte Noire didn't do it for me this weekend.... Might give it a try next week though! For the Torte Noire go check out Tuesdays with Dorie or Dharmagirl over at bliss: towards a delicious life.

Instead of the Tarte Noire, let me introduce you to the Tortilla Espanola! A wonderful easy to make tapas as it is actually baked in the oven, so after prepping and popping it into the oven you can actually make another tapas without having to keep an eye on the pan to make sure the tortilla doesn't burn!!

These tasted wonderful fresh out of the oven and can also be frozen, although they do can get a bit soggy.... But these were still a hit at my Tapas Party, even if they were a tiny bit soggy! I made a tiny adaptation by adding some paprika powder to the recipe and using a yellow pepper instead of a green one, other than that I made it as written on Pennies on a Platter.

Oven-Baked Tortilla Española

Serves: 16 as part of a tapas meal, or 6 as a lunch or bunch main course

4 large red-skinned potatoes or Yukon gold potatoes, diced
4 Tbsp olive oil
2 garlic cloves, minced
4 scallions, white and green parts finely chopped
1 medium green bell pepper, seeded and finely diced
1 medium red bell pepper, seeded and finely diced
5 large eggs
1/2 cup sour cream
1 cup grated Parmigiano-Reggiano or Spanish Rocal cheese
3 Tbsp snipped fresh chives (or about 1 tsp dried chives if you can’t find the fresh)
1/8 tsp paprika powder
Kosher salt and fresh black pepper, to taste

Preheat oven to 375˚F. Place diced potatoes in a sauce pan and cover with cold water. Bring to a boil, then reduce heat to low and cook for 5-7 minutes, until the potatoes are tender. Drain and set aside to slightly cool.

Spray a casserole dish (approximately 7×10 inch) with cooking spray; set aside.

Place the 4 Tbsp olive oil, garlic, scallions and bell peppers in a skillet and cook over medium heat, stirring, for 5-6 minutes, or until the onions are softened but not browned. Let cool a bit, then stir in the cooked potato. In a large bowl, beat the eggs, sour cream, cheese and chives together. Stir in the vegetable-potato mixture, and season to taste with salt and pepper.

Pour the mixture into the baking dish and smooth the top. Bake for 40 minutes, or until golden brown, puffed, and set in the center. Remove from the oven and let cool and set. Run a spatula around the edge, then invert onto a cutting board, browned-side up. If the surface looks a little runny, place it under the broiler to dry out. (I didn’t need to do this.)
Let cool completely. Neaten the edges, if necessary, then cut into one-inch squares. Serve on a platter with wooden toothpicks.