Oven-Baked Spanish Tortilla

By kathya5084

Ingredients

• 2 tbsp. olive oil
• 1 lb. Yukon gold potatoes
• Kosher salt and pepper
• 4 scallions
• 1 medium red pepper
• 2 clove garlic
• 1 tsp. crushed red pepper flakes
• 10 large eggs
• 1 c. sour cream
• 6 oz. extra-sharp Cheddar
• 1/2 c. Grated Parmesan

Details

Servings 10
Preparation time 20mins
Cooking time 90mins
Adapted from goodhousekeeping.com

Preparation

Step 1

Heat oven to 375 degrees F. Lightly oil a 2-quart baking dish. Place the potatoes in a saucepan. Cover with cold water and bring to a boil. Add 1/2 teaspoon salt, reduce the heat and simmer until just tender, 5 to 7 minutes. Drain and set aside.
Meanwhile, chop the white and light green parts of the scallions and thinly slice the dark green parts; keep separate.
Heat 2 tablespoons oil in a large skillet over medium heat. Add the chopped scallion, red pepper, garlic, and crushed red pepper and cook, stirring, until the vegetables are just tender, 5 to 6 minutes. Add the potatoes and gently mix to combine. Transfer the vegetable mixture to the prepared baking dish.
In a large bowl, whisk together the eggs and sour cream. Stir in the Cheddar, Parmesan, sliced scallion, and 1/2 teaspoon each salt and pepper. Pour the egg mixture over the vegetables and gently stir to distribute the ingredients.
Bake until puffed, golden brown, and just set in the center, 35 to 40 minutes. Let rest for 10 minutes before serving.