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If you’ve been a long time follower of My Humble Kitchen you’ll probably know that my family is from the South of Spain, Andalucia, where the sweltering summer months drive people in forces to the coast to cool and enjoy the finest tapitas and tinto de verano.
Well today, I wanted to share with you another way to make a Spanish tortilla… baked. Now, I know what you’re thinking, “A Baked Spanish Tortilla? No Way!” Well, I wasn’t a huge fan of the concept either; however, once I really started using cast iron and ditched all of my non-stick skillets, I ran into a lot of problems flipping them. Sometimes they’d stick, but mostly, it’s heavy duty work flipping a large sized cast iron pan. So one day I decided to bake it to see how my family would enjoy it.