Spanish Potato, Pepper and Egg Bake Recipe
This bake is reminiscent of a cross between a tortilla and a frittata, but it’s made in the oven, so you don’t need to flip it in a pan. Potatoes, peppers and eggs create a hearty dish that works well for a weekend breakfast or a dinner for several people. In Spain, similar dishes are often cut into squares and served cold as a snack.
To uproszczona, piekarnikowa wariacja na temat hiszpańskiej tortilli de patatas, często podawanej w barach jako tapa lub na domowe kolacje.
A simple, oven-baked take on Spanish tortilla that doesn’t require flipping, making it easier and more foolproof while still delivering classic flavors of potatoes, peppers and eggs.
Dlaczego ta wersja działa
- Podsmażenie ziemniaków i papryki gwarantuje miękkie wnętrze bez surowych kawałków.
- Pieczenie w formie eliminuje ryzyko łamania się tortilli przy odwracaniu.
- Dodatek mleka do jajek daje delikatniejszą, bardziej kremową strukturę.
- Niezbyt wysoka warstwa masy sprawia, że środek ścina się równomiernie.
Chef's tips
Slice the potatoes as evenly and as thinly as you can so they cook through at the same time. If they start to brown too quickly in the pan, lower the heat and cover briefly to help them soften. Don’t overbeat the eggs – whisk just until combined for a tender texture.
How to serve
Serve with crusty bread and a fresh salad. It also pairs well with aioli or a simple garlic yogurt sauce. For brunch, add a side of marinated olives and a green salad with sherry vinegar.
Na co uważać
- Nie kroj ziemniaków grubiej niż 3 mm, bo mogą pozostać lekko twarde po pieczeniu.
- Nie wlewaj masy jajecznej na warzywa, które mocno skwierczą – jajka zetną się od razu przy brzegach.
- Nie wypełniaj formy po sam brzeg, bo masa może wykipieć i środek będzie się ścinał zbyt długo.
Ingredients
- potatoes peeled, sliced into thin rounds - 500 g
- red bell pepper cut into strips - 1 piece
- green bell pepper cut into strips - 1 piece
- onion sliced into thin wedges - 1 piece
- eggs at room temperature - 6 pieces
- milk for the egg mixture - 80 ml
- olive oil for frying and greasing the dish - 3 tablespoons
- sweet paprika, ground for seasoning the vegetables - 1 teaspoon
- salt to taste
- black pepper to taste
Preparation
- Preheat the oven to 190°C. Grease a baking dish (about 20×25 cm) with 1 tablespoon of olive oil.
- Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Add the sliced potatoes, onion and both peppers.
- Cook for 12–15 minutes, stirring frequently, until the potatoes soften and the vegetables are lightly browned. Towards the end, season with salt, pepper and sweet paprika.
- Transfer the sautéed vegetables to the prepared baking dish and spread them out in an even layer.
- In a bowl, whisk the eggs with the milk, adding a pinch of salt and pepper. Mix until the mixture is uniform.
- Pour the egg mixture into the dish so that it covers the vegetables. Gently shake the dish so the eggs seep between the potatoes.
- Place the dish in the oven and bake for 20–25 minutes, until the mixture is set and the top is lightly browned. The center should not be runny – you can gently shake the dish to check.
- After baking, let the casserole rest for 5–10 minutes to firm up slightly. Cut into squares and serve warm or at room temperature.
Storage
Przechowuj w lodówce do 2 dni, najlepiej już pokrojoną, w szczelnym pojemniku. Po schłodzeniu jajka mocniej się zetną, więc podgrzewaj krótko, tylko do zagrzania środka, by nie wysuszyć zapiekanki.
This is a relaxed, shareable dish that works just as well for a lazy weekend breakfast as it does for a light dinner with friends. It’s also great made ahead and served at room temperature, tapas-style.
