Oven-Baked Mediterranean Potato Tortilla

Preheat the oven to 180°C (350°F) and lightly grease a medium baking dish with olive oil.

Place the whole potatoes directly on the oven rack or a tray and roast for about 15 minutes, just until they begin to soften. Remove and let cool slightly so they are easy to handle.

While the potatoes cool, heat a small drizzle of olive oil in a pan over low heat. Add the sliced onion and cook gently, stirring occasionally, until soft and translucent without browning.

In a large bowl, beat the eggs until well combined. Mix in the mashed garlic, dried thyme or basil, hot pepper or hot sauce, salt, and black pepper.

Slice the partially roasted potatoes into thick rounds. Arrange half of them evenly in the prepared baking dish, scatter the softened onions over the top, then layer with the remaining potatoes.

Pour the seasoned egg mixture evenly over the potatoes and onions, gently pressing down so everything is coated and submerged.

Bake on the middle rack for about 25 minutes, until the eggs are mostly set but still slightly tender in the center.

Remove the dish from the oven, sprinkle the Parmesan cheese evenly over the top, and return to the oven for 5 more minutes, until lightly golden.

Remove from the oven and let rest for a few minutes. Cut into 3 cm squares and serve warm or at room temperature.