Recipe: Easy Spanish Tortilla Casserole

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.

It comes out of the oven with impressive puffed-up edges before settling into the baking dish. And like its namesake inspiration, this casserole is just as delicious — if not more so — at room temperature or even when pulled straight from the fridge than it is hot out of the oven.

Thin rounds of tender, garlicky potatoes are key to this Spanish tortilla–inspired casserole. The recipe relies on Yukon gold potatoes, which are good all-purpose spuds with a medium starch content that can be counted on to hold their shape when cooked. Since the potatoes benefit from extra time in the oven, they’re first tossed with a drizzle of oil and thin slivers of onion, and cooked just until they lose their firmness. It’s only then that the eggs are added to the baking dish and the whole thing goes back into the oven for round two of cooking so you finish with tender potatoes and just-set eggs.