Frittata/Spanish Tortilla

Dale Arthur


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

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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


★★★★★ 2 votes

30 Min
1 Hr 30 Min


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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
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
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


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

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About Frittata/Spanish Tortilla

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

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