frittata/spanish tortilla
Combine this frittata with a nice salad and this dish will make a great brunch or dinner.
Blue Ribbon Recipe
This egg frittata will be delicious for your next brunch. It's also a great meal prep recipe because it can be heated in the microwave. We loved the combination of spinach, red bell pepper, and sun-dried tomatoes. With slices of potatoes and sweet potatoes, it's very hearty. Since it contains potatoes, this is similar to a Spanish tortilla. The primary difference is that a Spanish tortilla is flipped to cook both sides, and a frittata is finished cooking in the oven.
prep time
20 Min
cook time
45 Min
method
Bake
yield
4 serving(s)
Ingredients
- 4 medium potatoes, sliced thin
- 1/2 large sweet potato, sliced thin
- 1/2 medium onion, sliced thin
- 1/2 medium red bell pepper, diced
- 5 - sun-dried tomatoes, diced
- 4 cloves garlic, minced
- 2 cups fresh spinach
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 1/2 cups shredded cheddar cheese
- 6-8 large eggs
- 1/4 cup milk
- - salt and pepper, to taste
- 1/4 cup fresh parsley
- 2 tablespoons olive oil, for frying
How To Make frittata/spanish tortilla
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Step 1Microwave sliced potatoes for 10 minutes. preheat the oven to 350 degrees F. -
Step 2While the potatoes cook, in a nonstick pan saute the remaining veggies and all herbs except the parsley. Saute until lightly browned. Remove from pan and set aside.
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Step 3In the same pan, saute the potatoes until lightly browned.
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Step 4Beat the eggs and the milk in a bowl.
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Step 5Add veggies and cheese to the potatoes. Mix well. Pour in the egg mixture. Bake for 45 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
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