Baked Tortilla Espanola

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/2 cup extra virgin olive oil
• 4 saffron strands
• 2 large baking potatoes, peeled and thinly sliced, crosswise
• 1 medium onion, thinly sliced (1 cup)
• 5 garlic cloves, finely chopped
• coarse salt & freshly ground black pepper
• 5 large eggs
• 1/2 cup flat leaf parsley, coarsely chopped
• 1 tablespoon fresh thyme

Recipe

• 1 preheat oven to 400°f heat oil and saffron in an 8-inch skillet over medium heat. add potatoes, onions and garlic, and stir well. gently press into an even layer with a spatula. reduce heat to medium-low, cover, and cook for 10 minutes. stir, season with salt and pepper, and press again. cover, and cook for 10 minutes. drain in a colander, reserving oil.
• 2 whisk together eggs, parsley, and thyme. season with salt and pepper. stir in potato mixture. heat 2 tablespoons reserved oil in the skillet over medium heat. pour in egg mixture, and gently press into an even layer. reduce heat to medum-low. cook uncovered, for 2 minutes.
• 3 bake and set, about 5 minutes. invert or serve from pan.