Frittata/Spanish Tortilla

Dale Arthur

By
@dagrar

Combine this with a nice salad and this dish makes a great brunch or dinner.

Rating:
★★★★★ 2 votes
Comments:
Serves:
4
Prep:
30 Min
Cook:
1 Hr 30 Min
Method:
Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
The Kitchen Crew just raved about the lovely combination of spinach, red pepper and sun-dried tomatoes. Adjust the amounts of oregano and thyme to your liking and you've got a winning recipe for every palette!

Ingredients

4 medium
potatoes sliced thin
1/2 large
sweet potatoes sliced thin
1/2 medium
onion sliced thin
1/2 medium
red bell pepper diced
5
sun dried tomatoes diced
4 clove
garlic minced
2 c
spinach, fresh
1 tsp
oregano, dried
1 tsp
thyme, dried
1 1/2 c
cheddar cheese
6-8
eggs depending on size
1/4 c
milk
salt and pepper to taste
1/4 c
parsley fresh
2 Tbsp
olive oil for frying

Step-By-Step

1Nuke the sliced potatoes for ten minutes
2While that happens in a non stick fry pan saute the rest of the veggies and herbs expect the parsley until lightly browned remove from pan set aside
3In the same pan saute the potatoes until lightly browned as well
4Beat the eggs with the milk
5Add veggies and cheese to the potatoes mix well. Pour in the egg mixture. Bake at 350 for 45 minutes
6Enjoy

About this Recipe

Course/Dish: Eggs, Potatoes
Main Ingredient: Potatoes
Regional Style: Spanish