Real Recipes From Real Home Cooks ®

frittata/spanish tortilla

★★★★★ 2
a recipe by
Dale Arthur
Cushing, ME

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 @kitchencrew
★★★★★ 2
serves 4
prep time 30 Min
cook time 1 Hr 30 Min
method Bake

Ingredients For frittata/spanish tortilla

  • 4 md
    potatoes sliced thin
  • 1/2 lg
    sweet potatoes sliced thin
  • 1/2 md
    onion sliced thin
  • 1/2 md
    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
  • salt and pepper to taste
  • 1/4 c
    parsley fresh
  • 2 Tbsp
    olive oil for frying

How To Make frittata/spanish tortilla

  • 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

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