frittata/spanish tortilla
(2 ratings)
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.
— The Test Kitchen
@kitchencrew
(2 ratings)
yield
4 serving(s)
prep time
20 Min
cook time
45 Min
method
Bake
Ingredients For frittata/spanish tortilla
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4 mdpotatoes, sliced thin
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1/2 lgsweet potato, 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 cfresh spinach
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1 tspdried oregano
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1 tspdried thyme
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1 1/2 cshredded cheddar cheese
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6-8 lgeggs
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1/4 cmilk
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salt and pepper, to taste
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1/4 cfresh parsley
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2 Tbspolive oil, for frying
How To Make frittata/spanish tortilla
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1Microwave sliced potatoes for 10 minutes. preheat the oven to 350 degrees F.
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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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3In the same pan, saute the potatoes until lightly browned.
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4Beat the eggs and the milk in a bowl.
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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! 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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