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Baked Tortilla Española (Spanish Omelette)

Baked Tortilla Española (Spanish Omelette)

Image credit to: Tamara Monroe


  • 1 large russet potato, cooked skin on
  • 1 cup cold milk
  • 8 large eggs
  • 1 garlic scape, chopped
  • ½ tsp salt
  • ½ cup cheddar, shredded
  • ¼ cup chopped onion


    Preheat oven to 425 degrees.In blender, combine potato and cold milk until smooth. (Mixture should not be so warm as to cook the eggs while mixing.)Add eggs, garlic scape and salt. Blend until well-combined.Lightly spray or grease a ceramic pie plate or casserole dish.Pour potato and egg mixture into pan.Bake at 425 degrees for 10 minutes.Carefully remove from oven and sprinkle cheddar and onions on the layer that's formed on the top.Continue baking for 20 more minutes.After 20 minutes, check for firmness. If desired, continue cooking in 5-minute increments until desired firmness is achieved. The top should be golden brown.Remove from oven. Allow to cool and settle for 10 minutes before serving. 

Tamara Monroe, Boston Organics

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