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!
- 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
- 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.