We’re talking about a whole new kind of tortilla today - SPANISH TORTILLA!
Okay so it’s not new, but it’s new to the site. Usually we’re talking tortillas that are involved in tacos or burritos - but today we’re getting crazy and talking breakfast for dinner style tortillas.
Did you guys know I almost wrote a cookbook called Breakfast for Dinner? I ended up passing on the deal because it wasn’t the right concept for my first cookbook - avocados are more my speed. Duh! That said, I LOVE a breakfast for dinner situation! It’s so easy and it occurs at least once a week in our house. It marries 2 of my favorite things - eggs and vegetables - and it’s baked until done. This one is extra jazzy as it uses some McCormick red pepper flakes, smoked on the stove for a richer flavor (which I now keep on hand at all times since making those smoky fries a few months back), and some ground cumin. Slice and serve, like a breakfast pie.
Best part about this recipe is that it’s great for breakfast, lunch, snacks or dinner. And it easily feeds a crowd. If you’re feeling a little fancy, throw together a little arugula salad with some olive oil, salt and pepper and then top the tortilla with some extra greens!
Spanish Tortilla
Ingredients
- 1 tablespoon olive oil plus more for serving
- 1 pound Yukon gold potatoes peeled and sliced inch thick
- 1 red bell pepper ribs and seeds removed, thinly sliced
- 1 medium onion halved and thinly sliced
- 8 large eggs
- ¼ cup chopped chives
- ½ teaspoon McCormick Red Pepper Flakes smoked
- ½ teaspoon McCormick Ground Cumin
- McCormick Sea Salt / McCormick freshly cracked Black Peppercorn to taste
Instructions
- Preheat oven to 375 degrees. In a medium ovenproof nonstick skillet, heat oil over medium. Add potatoes, bell pepper, and onion; season with salt and pepper (skillet will be very full). Cover, and cook, stirring occasionally, until potatoes are crisp-tender, 14 to 16 minutes. Uncover, and cook off excess liquid, 1 to 2 minutes.
- In a bowl, whisk together eggs, chives, spices, salt, and pepper. Pour egg mixture over vegetables in skillet, and stir to distribute evenly. With the back of a spatula, press down on vegetables so they lay flat and are submerged.
- Bake until tortilla is set, 12 to 16 minutes. Serve as needed.
Notes
Nutrition Information
Although your recipe looks delicious I have to tell you that that is not how Spanish tortillas are traditionally made. We basically just use potatoes, onions, eggs, and salt (although we might add bell pepper, chorizo, or other ingredients to switch things up) and we prepare it on the stove, never in the oven. Would still love to try your recipe, but I won't be calling it tortilla.
fair enough!!
Love this recipe, brings me back to my semester abroad in Spain. We'd eat this at least 2-3 times a week for dinner (at like 10pm...something I could never get used to!)