Tortilla Española al Horno
About 10-12 thin pie slices
3 large Spanish, Vidalia (or yellow) onions, julienne
1 lb. russet potatoes, peeled, thinly sliced
6 eggs, mixed, seasoned
Kosher salt and freshly ground black pepper
Olive oil as needed
Sauteed pimento (red bell pepper), small dice
Flat leaf parsley leaves
Preheat oven to 400°F
In a bowl, combine the onions, one tablespoon of oil, and salt and pepper to taste. Separately, repeat same procedure with the potatoes.
Roast the onions in the oven on a baking sheet for about 8-10 minutes, rotating the banking sheet once at half-way of cooking time. Roast the potatoes the same way for about 15-20 minutes. Vegetables should be cooked, al dente. Allow them to cool down.
Lower oven heat to 350°F
Oil the bottom and sides of a 9X13” round non-stick baking pan. Layer all ingredients and scatter them sparingly, adding some egg in between each layer, beginning with the potatoes and followed by the onions. Repeat this procedure until all ingredients are used. Bake for 25-35 minutes, or until the center of the tortilla appears firm.
Allow tortilla to cool down slightly before cutting. Run a thin spatula around the edges of pan to loosen the tortilla (if needed). Invert tortilla onto a cutting surface and slice.