Spanish Oven-Baked Potato Tortilla with Bacon
Spanish tortilla with bacon is hearty and comforting. Serve it hot or cold for breakfast, lunch, dinner, or for your next tapas evening.
Servings: 2 people
Ingredients
- 1 red onion finely chopped
- 2 cloves garlic minced
- 125 grams bacon bits (or diced bacon)
- 1 red bell pepper chopped
- 600 grams pre-cooked sliced potatoes
- 5 medium eggs
- Handful of fresh parsley finely chopped
- Salt and pepper to taste
Equipment
- Pan size: about 7 x 10 inches (18 x 25 cm)
Instructions
- Heat a splash of olive oil in a skillet and sauté the onion and garlic until softened.
- Add the bacon and bell pepper and cook briefly. Add the sliced potatoes and cook for another 3-4 minutes.
- Transfer the mixture to a baking dish and spread evenly.
- In a separate bowl, whisk the eggs with the parsley, salt, and pepper. Pour over the potato mixture.
- Bake the tortilla for about 30 minutes at 400°F/200°C (conventional oven), or until the egg mixture is fully set.
Tips
Delicious served both warm and cold.
How to store
Keeps for up to 2 days in the refrigerator, covered. You can also freeze it for 1-2 months and reheat in the oven.