Frittata/Spanish Tortilla

1
Dale Arthur

By
@dagrar

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

Blue Ribbon Recipe

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! The Test Kitchen


Rating:

★★★★★ 2 votes

Comments:
Serves:
4
Prep:
30 Min
Cook:
1 Hr 30 Min
Method:
Bake

Ingredients

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  • 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

How to Make Frittata/Spanish Tortilla

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

Printable Recipe Card

About Frittata/Spanish Tortilla

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




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