Frittata/Spanish Tortilla

Dale Arthur

By
@dagrar

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


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Rating:

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

Directions Step-By-Step

1
Nuke the sliced potatoes for ten minutes
2
While 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
3
In the same pan saute the potatoes until lightly browned as well
4
Beat the eggs with the milk
5
Add veggies and cheese to the potatoes mix well. Pour in the egg mixture. Bake at 350 for 45 minutes
6
Enjoy

About this Recipe

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