frittata/spanish tortilla

(2 ratings)
Blue Ribbon Recipe by
Dale Arthur
Cushing, ME

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

  • 4 md
    potatoes, sliced thin
  • 1/2 lg
    sweet potato, 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
    fresh spinach
  • 1 tsp
    dried oregano
  • 1 tsp
    dried thyme
  • 1 1/2 c
    shredded cheddar cheese
  • 6-8 lg
    eggs
  • 1/4 c
    milk
  • salt and pepper, to taste
  • 1/4 c
    fresh parsley
  • 2 Tbsp
    olive oil, for frying

How To Make frittata/spanish tortilla

  • Microwave sliced potatoes.
    1
    Microwave sliced potatoes for 10 minutes. preheat the oven to 350 degrees F.
  • Saute veggies and all herbs except the parsley until lightly brown.
    2
    While 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.
  • Saute potatoes until lightly browned.
    3
    In the same pan, saute the potatoes until lightly browned.
  • Whisk eggs and milk.
    4
    Beat the eggs and the milk in a bowl.
  • Combine potatoes, veggies, and eggs and bake.
    5
    Add veggies and cheese to the potatoes. Mix well. Pour in the egg mixture. Bake for 45 minutes.

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