A healthy and filling meal you can prepare in no time to feed the whole family. A twist on the classic Spanish tortilla that takes 10 min of prep and 45 min in the oven. Easy, delicious oven-baked Spanish tortilla.
What is a Spanish Tortilla?
When I think of a tortilla I usually think of the flat wheat bread that is characteristic to Latin America. But, in Spain, a tortilla is something completely different.
Spanish tortilla or a Spanish omelette is a very versatile, easy and quick dish to make. It is usually made with eggs, onion, potatoes, olive oil and salt. Firstly by cooking the onion and potato in a pan and then adding eggs.
However, this means standing next to a stove for about 30 min, which for a parent doesn't really fly. So, we adapted the Spanish Tortilla recipe so we can make it in the oven (yay). In other words, 10 min prep, and a 45 min oven bake.
A true Family Oven Recipe.
Jump to:
- What is a Spanish Tortilla?
- At what age I can give this to my child?
- Ingredients and Nutrition
- How to make this Oven-baked Spanish Tortilla?
- How to serve this to babies and toddlers?
- Possible Recipe Variations
- More Family Oven Recipes You May Like
- Oven-baked Spanish Tortilla (Spanish Omelette)
- Comments
At what age I can give this to my child?
You can offer this to you baby from 6 months+ especially if you are baby-led weaning. This is very soft and easy for them to grab. However, make sure you have introduced the ingredients (egg white, egg yolk and potatoes) separately beforehand to look for any allergic reactions.
Note: omit the salt for under 1 year olds.
Scroll below to see serving options for each age.
Ingredients and Nutrition
Eggs
- Use organic or free range so you can make sure that the chickens are treated with no hormones, antibiotics and have had a healthy diet (which contributes to a better nutritional profile of the egg).
- Eggs are a great source of B vitamins, as well as protein.
Yukon Gold Potatoes
- Potatoes are composed mainly of carbs, a little bit of protein and almost no fat. They contain noticeable amounts of vitamin C and potassium.
- I would not say they are the most nutritious of foods, but they can be a part of a healthy balanced diet.
- We use Yukon Gold here because of their waxy/medium starch profile, but any low to medium starch potatoes work.
White Onion
- Antimicrobial and antioxidant benefits.
- Give a lovely sweet flavour to the tortilla once baked.
Extra Virgin Olive Oil
- “Good” fats which have been shown to be beneficial for the maintenance of a healthy cardiovascular system.
- You shouldn't really use any other oil than olive oil here because the olive oil gives the health benefits and depth of flavour unlike any other.
How to make this Oven-baked Spanish Tortilla?
Preheat the oven to 360°F / 180°C.
Peel the potatoes – take a mandolin slicer (or use a knife) and slice them very thinly (about ½ cm or ¼ inch).
Peel and slice the onion into small pieces. Add the potatoes, onions, salt and olive oil into a bowl and mix well to combine.
Layer the ingredients into a baking dish and place in the oven for 30 minutes. I used a 26 cm Pyrex cake tin for this (in the USA you can use a 9 inch pie dish). I love the Pyrex glass collections because they are non-toxic, scratch resistant, easy to wash and last a lifetime.
In the same bowl (saving on washing up) add the eggs and whisk them. Leave them aside.
After 30 minutes, pour the eggs onto the potato & onion mixture and bake for another 20 minutes.
Remove from oven and serve with a side salad.
How to serve this to babies and toddlers?
Babies
- Omit salt from the recipe
- 6 months old
- for baby-led weaning serve a a large piece the width and length of index finger for the baby to easily grab
- Not suitable for pureeing
- 9 months old+ (or whenever ready for pincer grasp)
- Cut up into bite size pieces or the same as for baby-led weaning
- This is a great meal to take outside to the park also because it should be minimal mess ("should be" is key here)
Toddlers
- Serve the same way as for adults or...
- Picky eaters – serve the same portion as for adults alongside potatoes that you roasted by themselves (cut the same way and roasted at the same time just on a different baking tray), with either a boiled or scrambled egg on the side and some cut up salad veg such as cucumber, tomatoes and crunchy romaine lettuce.
Possible Recipe Variations
Add some cheese. Mix some goats cheese or feta with the whisked eggs and pour over the onions and potatoes.
Add more veg. You can add any kind of veg that you would to a usually omelette such as peppers, mushrooms etc. You should add those together in the egg mixture and then pour over the potatoes & onions.
Add more herbs. Add any fresh or dried herbs that you like, such as basil, oregano, thyme, dill, parsley.
More Family Oven Recipes You May Like
Oven-baked Spanish Tortilla (Spanish Omelette)
Ingredients
- 14 oz potatoes (yukon gold or maris piper) (400 grams)
- 6 eggs
- 1 white onion chopped
- 2 tablespoon olive oil
- 1 tsp salt omit for babies under 1
Instructions
- Preheat the oven to 360°F / 180°C.
- Peel the potatoes – take a mandolin slicer (or use a knife) and slice them very thinly (about ½ cm or ¼ inch).
- Peel and slice the onion into small pieces. Add the potatoes, onions, salt and olive oil into a bowl and mix well to combine.
- Layer the ingredients into a baking dish and place in the oven for 30 minutes. In the same bowl (saving on washing up) add the eggs and whisk them. Leave them aside.
- After 30 minutes, pour the eggs onto the potato & onion mixture and bake for another 20 minutes.
- Remove from oven and serve with a side salad.
Notes
-
- Omit salt from the recipe
- 6 months old - serve a a large piece the width and length of index finger for the baby to easily grab. This recipe is not suitable for pureeing.
- 9 months old+ (or whenever ready for pincer grasp) - cut up into bite size pieces or the same as for baby-led weaning.
- Picky eaters – serve the same portion as for adults alongside potatoes that you roasted by themselves (cut the same way and roasted at the same time just on a different baking tray), with either a boiled or scrambled egg on the side and some cut up salad veg such as cucumber, tomatoes and crunchy romaine lettuce.
Juan Higeura
Love the simplicity of this recipe. Reminds me of my Spanish grandmother. Two things - in a traditional tortilla, the onion is sliced thin like the potatoes - not chopped. If you want to make this low carb - try turnip. It changes the flavor profile a little bit but worth it to avoid the carbs!
CreativeNourish
Hi Juan.
I am glad you love the recipe.
And thanks for the tips - I will try both version you recommend:)
Arturo
I would suggest adding some milk , makes it lighter.
JR
Great tortilla! Question about the calories...it serves 4 adults, but lists the serving size as 2 slices at 244 calories. Is it safe to assume that there would be 8 slices total?
CreativeNourish
Hi JR,
Great comment - thank you for pointing that out. Yes - it would be 8 slices, 2 per adult. I have added it to the recipe card to make it clearer. Thanks
Lily
Delicious! And love that this is cooked in the oven - so easy. I think the total cook time is 50 mins though, right?
Ana
Yes, thank you. Corrected.
Nilam Patel
Love this recipe! Easy to prepare and tasty!
Ana
Thanks! Glad you like it!