Baked Potato Tortilla

baked potato tortilla recipe with step-by-step images

I really love how this blogging mania of mine makes me learn things.

Before, I barely knew what an omelette was.

Well …not really …but almost.

Now, as I do basically nothing else but cook and read about food, I really love the stuff I discover about various foods and cuisines.

It’s totally addictive.

Take ‘tortilla’, for instance …in some parts of the world (like Mexico, for example) the word ‘tortilla’ refers to a flatbread made from corn or wheat whereas in other parts of the world (like Spain, South America or Cuba) ‘tortilla’ refers to an omelette, with variations that include vegetables such as onions and potatoes.

Who knew that?

Well, millions of people, Petra!

Okay, okay …but I didn’t …and now I do …which makes me really happy.

The place I decided to visit this time – at least gastronomically – is Spain. It seems that they really cherish and nurture their love for potato tortillas. Though I’ve learned that they like to prepare it by the process of very slow cooking in a frying pan I decided to bake it.

Call me a rebel if you wish to…

And you know what?

It turned out yummy!

Just perfectly flavorful, satisfying yet not too rich – just what a person craves these summer days.

Come, have a look at what it looked like in my kitchen while making this delish dish…

(‘Delish dish’ …hmm, is a person allowed to say anything like that?)

baked potato tortilla recipe with step-by-step images

These are the ingredients that I’ve used.

Yes, it includes cheese.

I love cheese.

I mean I L-O-V-E cheese!

Cheese makes me go on… (and eggnog, too …and wine …and chocolate …and pumpkin seeds and …sorry).

baked potato tortilla recipe with step-by-step images

1. If you’d like to make your own yummy baked potato tortilla then begin by peeling and slicing 5 medium potatoes.

baked potato tortilla recipe with step-by-step images

2. Then brush a round baking dish with some vegetable oil fairly liberally.

(I am using an 8 x 1 1/2 inches – 20 x 4 cm round baking dish here.)

baked potato tortilla recipe with step-by-step images

3. Place the potato slices into the baking dish.
4. Sprinkle the potatoes with 1 teaspoon of salt.

baked potato tortilla recipe with step-by-step images

5. In a separate bowl, whisk the eggs with 1/2 teaspoon of salt and 1/4 teaspoon of ground black pepper.

baked potato tortilla recipe with step-by-step images

6. Add the sour cream…

baked potato tortilla recipe with step-by-step images

7. …and whisk just until well combined.

baked potato tortilla recipe with step-by-step images

8. Then let some cutting/slicing begin.

Slice about 1/2 of the leek into thin rounds.

If you don’t have a leek on hand right now, fell free to replace it with one half of a medium onion – slice it thinly and it will work just fine.

baked potato tortilla recipe with step-by-step images

This leek is a very cute thing… don’t you think?

Just cute.

baked potato tortilla recipe with step-by-step images

9. Then cut the Feta cheese into cubes, grate the Edam cheese and throw it all, along with the leeks, into the bowl with the whisked eggs.
10. Mix to combine.

baked potato tortilla recipe with step-by-step images

11. Pour the heavenly cheesy mixture over the potatoes.

baked potato tortilla recipe with step-by-step images

12. Slice the tomatoes into thin rounds. Then cut each round in half to get these cute thin wedges.
13. Arrange the tomato wedges over the top in an artistic way – please, let yourself be led by your inner feelings here …you can create any kind of art on top, depending on your mood. I was in a rather tidy mood this time, but you can go wild and messy, or abstract or even nihilist – with no tomatoes at all.

Or just don’t listen to me at all since this moving-to-a-new-flat-and-a-new-town that I am going through these days has left some marks in my brain obviously.

baked potato tortilla recipe with step-by-step images

14. Bake this yummy thing at 347 F (175 C) for about 40 minutes or until a toothpick inserted into the center of the dish comes out clean.

baked potato tortilla recipe with step-by-step images

If you are into cheese, potatoes and some fun then you’ll definitely LOVE this dish.

And let’s be frank here – who isn’t into cheese, potatoes and some fun?


I am afraid that your fate has been sealed…

Omelette with Cabbage Filling

In case you are looking for a nice, light and delicious summer meal then look no further and relax.

Because I have something very good for you.

Something very, very, VERY good.

It was, I guess, some 6 years ago and deep into my vegetarian years when I found this recipe. My herbivorous years are long gone by I still cherish some recipes from that period.

And I especially love this one…

This is the lovely, yummy stuff we are going to need.

1. First, wash the cabbage and remove its tough center stalk.

2. Then get angry (because it helps) and cut it in half.

3. Place each half cut-side down and cut/shred into tiny strips.

4. Now peel and chop the onions.

5. Pour 3 tablespoons olive oil into a large pot and place it over medium-low heat.
6. Add the onions and saute for about 2 minutes, stirring constantly.

7. Add the shredded cabbage.

8. Season with 1/4 teaspoon black pepper and 1 1/2 teaspoon salt.
9. Stir, cover and sweat for about 15-20 minutes.

Stir every couple of minutes so that it doesn’t get burned.

10. Meanwhile, spoon the sour cream into a medium saucepan.

Place the saucepan over low-medium heat.

We are not going to cook this sour cream mixture we are making here – what we are doing is just heating it up gently.

11. Grate the cheese so that you have about 1 cup (100 grams).

I am using Edam cheese here, but you can use any cheese that makes you happy.

12. Add about half the cheese to the saucepan.

13. Now peel and press three cloves of garlic.

I promise I am going to learn to count to three soon.

14. Stir the whole mixture just until combined and remove it from heat.

15. Add the sour cream mixture to the cabbage which should be nice and soft by now.

16. Stir to combine and remove from heat.

17. And now let’s make the yummy omelettes.

To make one omelette, we need 2 eggs, 2 tablespoons water, a pinch of black pepper, a pinch of salt and a pinch of sweet paprika powder.

18. Yeah, destroy the Omelette Bob.

19. In a larger pan, heat up about 2 tablespoons of vegetable oil and pour in the batter.

20. Cook for about 5 minutes – just until the omelette is cooked through but don’t flip.
21. Spoon about one third of the cabbage mixture over one half of the omelette.

22. And fold the other half of the omelette over the filling.

23. Remove the pan from heat.
24. Sprinkle the top with one third of the remaining cheese and add some parsley just for kicks.

Here I am serving the scrumptious omelette with sliced tomatoes and toasted bread.


Just give this delicious dish a try and you’ll be glad you met me!

I promise!

And most of all, enjoy dear friends!

See you soon.



(This recipe makes 3 omelettes.)

Send this to a friend