Baked Tortilla Espanola - cooking recipe

Ingredients

1/2 cup extra virgin olive oil
4 saffron strands
2 large baking potatoes, peeled and thinly sliced, crosswise
1 medium onion, thinly sliced (1 cup)
5 garlic cloves, finely chopped
coarse salt & freshly ground black pepper
5 large eggs
1/2 cup flat leaf parsley, coarsely chopped
1 tablespoon fresh thyme

Preparation

Preheat oven to 400\u00b0F heat oil and saffron in an 8-inch skillet over medium heat. Add potatoes, onions and garlic, and stir well. Gently press into an even layer with a spatula. Reduce heat to medium-low, cover, and cook for 10 minutes. Stir, season with salt and pepper, and press again. Cover, and cook for 10 minutes. Drain in a colander, reserving oil.
Whisk together eggs, parsley, and thyme. Season with salt and pepper. Stir in potato mixture. Heat 2 tablespoons reserved oil in the skillet over medium heat. pour in egg mixture, and gently press into an even layer. Reduce heat to medum-low. Cook uncovered, for 2 minutes.
Bake and set, about 5 minutes. Invert or serve from pan.