A Spanish tortilla is a deceptive thing. How can a mix of potatoes, onion, and eggs taste so perfect? Any yet, like anything rooted in simplicity, the answer is in the ingredients and the technique. In this casserole, inspired by the classic Spanish tortilla, all the signature flavors are present — from the garlicky, olive oil-slicked potatoes and onions to the tender egg filling. The technique, however, has changed. Instead of the task of frying and flipping the tortilla in a cast iron pan (a sometimes perilous, if worthwhile, task). you'll make this dish in your trusty casserole pan.
Easy Spanish Tortilla Casserole
Serves 6 to 8
- 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
Arrange a rack in the middle of the oven and heat to 375°F. Coat a 9x13-inch baking dish with a thin layer of olive oil; set aside.
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.
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.
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.
Recipe Notes
Storage: Leftovers will keep for up to 4 days stored in an airtight container in the refrigerator.