Spanish Tortilla
I love breakfast for dinner, and this potato tortilla is the best breakfast option there is!
Servings: 8 people
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
Make sure you select a skillet that both has a lid and is oven-safe so you can go straight from the stovetop to the oven.
Nutrition
Calories: 133kcal | Carbohydrates: 13g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 69mg | Potassium: 359mg | Fiber: 2g | Sugar: 2g | Vitamin A: 798IU | Vitamin C: 32mg | Calcium: 38mg | Iron: 1mg