frittata/spanish tortilla
★★★★★
2
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
►
Ingredients For frittata/spanish tortilla
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4 mdpotatoes sliced thin
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1/2 lgsweet potatoes sliced thin
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1/2 mdonion sliced thin
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1/2 mdred bell pepper diced
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5sun dried tomatoes diced
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4 clovegarlic minced
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2 cspinach, fresh
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1 tsporegano, dried
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1 tspthyme, dried
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1 1/2 ccheddar cheese
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6-8eggs depending on size
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1/4 cmilk
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salt and pepper to taste
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1/4 cparsley fresh
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2 Tbspolive oil for frying
How To Make frittata/spanish tortilla
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1Nuke the sliced potatoes for ten minutes
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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
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3In the same pan saute the potatoes until lightly browned as well
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4Beat the eggs with the milk
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5Add veggies and cheese to the potatoes mix well. Pour in the egg mixture. Bake at 350 for 45 minutes
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6Enjoy
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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