Hola, Kitchies!
When you think of classic Spanish comfort food, a Spanish tortilla often comes to mind—a delicious blend of potatoes, eggs, and onions cooked to perfection. This recipe takes all the flavors of the traditional dish and transforms it into a crowd-pleasing casserole that’s quicker and easier to prepare. Perfect for breakfast, brunch, or even dinner, it’s a fuss-free way to enjoy the essence of Spain right in your kitchen.
Whether you’re hosting a weekend brunch or meal-prepping for the week, this casserole is here to save the day. With golden layers of tender potatoes, fluffy eggs, and a touch of smoky paprika, this dish pairs beautifully with a fresh salad or crusty bread. And the best part? You’ll only need one dish to serve a whole crowd!
Quick Summary in Todd Wilbur’s Style
The Spanish Tortilla Casserole brings you all the authentic flavors of Spain with a modern twist. This baked version swaps the stovetop flipping for a casserole dish, making it a simpler, no-fail way to enjoy this timeless classic. With its creamy potatoes, savory eggs, and aromatic spices, it’s a dish everyone will love.
Exciting Story
I first made this casserole when we had family visiting over the holidays. A traditional Spanish tortilla felt too labor-intensive, so I improvised and created this baked version. Not only did it save me time, but everyone was raving about it. My husband even declared it his new favorite breakfast dish!
Now, this casserole has become a household staple. It’s the ultimate “make once, enjoy all week” meal that feels as cozy as a warm hug. And my kids love packing leftovers for their lunchboxes!
Why This Spanish Tortilla Casserole Is a Must-Try
What Makes It Special?
- Time-Saving: Skip the stovetop frying and flipping—just layer and bake.
- Simple Ingredients: You only need pantry staples like potatoes, eggs, onions, and a few spices.
- Versatile: Great for breakfast, brunch, or a light dinner.
- Meal Prep-Friendly: Tastes just as good reheated the next day.
Cuisine: Spanish-inspired
Tips for Perfect Spanish Tortilla Casserole
- Even Slicing: Thin, even potato slices ensure they cook uniformly.
- Cheese Substitutes: If Manchego isn’t available, Gruyère or even mozzarella works well.
- Make It Your Own: Add diced bell peppers, spinach, or chorizo for extra flavor.
Substitutions and Variations
- Low-Carb Version: Swap the potatoes with thinly sliced zucchini or sweet potatoes.
- Dairy-Free: Use almond milk and skip the cheese, or use a dairy-free alternative.
- Extra Protein: Add cooked chicken or ham to make it heartier.
Make a Healthier Version
- Reduce the Fat: Use egg whites instead of whole eggs and low-fat milk.
- Bake Instead of Sautéing: Skip the stovetop sauté and bake the potatoes with a light drizzle of olive oil.
- Whole-Grain Pairing: Serve with whole-grain toast or a quinoa salad.
Closing in Todd Wilbur’s Style
And there you have it! An easy-to-make Spanish Tortilla Casserole that brings big flavors with minimal effort. Whether you’re whipping it up for brunch or meal prepping for the week, this dish will have everyone asking for the recipe. Don’t forget to let us know how it turns out, and explore more of our time-saving recipes!
Frequently Asked Questions
1. Can I make this casserole ahead of time?
Yes, you can assemble it the night before and bake it fresh in the morning.
2. What’s the best way to store leftovers?
Store in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave.
3. Can I freeze this casserole?
Yes, freeze individual portions in airtight containers. Thaw overnight in the fridge before reheating.
4. What pairs well with this dish?
A crisp green salad, fresh fruit, or a slice of crusty bread makes the perfect accompaniment.
5. Can I skip the cheese?
Absolutely! The casserole will still be flavorful without it.
Enjoy your Spanish-inspired meal! 🍳🥔
Print
Easy Spanish Tortilla Casserole
Description
When you think of classic Spanish comfort food, a Spanish tortilla often comes to mind—a delicious blend of potatoes, eggs, and onions cooked to perfection.
Ingredients
- 2 pounds
Yukon Gold potatoes (about 6 medium), peeled and thinly sliced
- 1 medium
yellow onion, thinly sliced
- 2 1/2 tablespoons
olive oil, plus more for the baking dish
- 1 teaspoon
garlic powder
- 1 teaspoon
kosher salt, divided
- 1/4 teaspoon
freshly ground black pepper
- 12 large
eggs
- 1 cup
sour cream
- 1 cup
whole or 2% milk
- 3 cloves
garlic, minced
- 2 tablespoons
finely chopped chives
Instructions
-
Arrange a rack in the middle of the oven and heat to 375°F. Coat a 9×13-inch baking dish with a thin layer of olive oil; set aside.
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Place the potatoes, onion, oil, garlic powder, 1/2 teaspoon of the salt, and pepper in a large bowl and toss to evenly combine. Transfer to the prepared baking dish and spread into an even layer. Bake until the potatoes are almost fork-tender, about 20 minutes.
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Whisk the eggs in a large bowl until the whites and yolks are completely mixed and the eggs are a bit frothy. Add the sour cream, milk, garlic, and remaining 1/2 teaspoon salt, and whisk to combine. Pour over the potatoes.
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Bake until the top is light golden-brown and a knife inserted in the middle comes out clean, about 35 minutes. Let cool for 5 minutes before sprinkling with the chives and serving warm or at room temperature.
Nutrition
- Serving Size: 6-8
