Easy Spanish Tortilla Casserole
Easy Spanish Tortilla Casserole is a baked potato and egg dish.It combines simple ingredients into a creamy, hearty meal.Perfect for brunch, dinner, or meal prep.
Ingredients
- 2 pounds Yukon Gold potatoes peeled and thinly sliced
- 1 medium yellow onion thinly sliced
- 2 1/2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt divided
- 1/4 teaspoon black pepper
- 12 large eggs
- 1 cup sour cream
- 1 cup milk whole or 2%
- 3 cloves garlic minced
- 2 tablespoons chopped chives
Instructions
- Preheat oven to 375°F and lightly grease a 9x13-inch baking dish with olive oil.
- In a large bowl, toss potatoes, onion, olive oil, garlic powder, 1/2 teaspoon salt, and pepper until evenly coated.
- Spread mixture evenly in the baking dish and bake for 20 minutes until nearly tender.
- In another bowl, whisk eggs until frothy, then mix in sour cream, milk, garlic, and remaining salt.
- Pour egg mixture over the potatoes evenly.
- Bake the Easy Spanish Tortilla Casserole for 35 minutes until golden and set.
- Cool slightly, garnish with chives, and serve warm or at room temperature.
Notes
- Substitute Greek yogurt for sour cream if desired.
- Serve with a fresh salad or crusty bread.
- Great for meal prep and reheats well.