Tuesday, June 16, 2009

Spanish Tortilla

I love trying new recipes
for breakfast.

I made a "Spanish Tortilla"
this morning.

And it was delicious.

Spanish Tortilla


Serves 4

  • 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
  • 1 Tomato, diced
  • Coarse salt and ground pepper
  • 1 tablespoon Alpine Touch (basically a mix of garlic powder and onion powder)
  • 8 large eggs
  • 1/4 cup chopped fresh parsley, plus more for garnish
  • 1/2 tablespoon hot sauce
  • Shredded Cheddar and Jack Cheese


  1. Preheat oven to 375 degrees. In a medium ovenproof nonstick skillet, heat oil over medium. Add potatoes, bell pepper, and onion; season with Alpine Touch, 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.
  2. In a bowl, whisk together eggs, parsley, hot sauce, 1/2 teaspoon salt, and teaspoon 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.
  3. Bake until tortilla is set, 12 to 16 minutes. Melt Cheese on top.
  4. To unmold, run a rubber spatula around edge of skillet to release tortilla; invert onto a serving plate. Drizzle tortilla with oil; garnish with parsley.

1 comment:

Mom said...

Oh, that looks so yummy. I think that is something we should make when you get here. We'll have breakfast out by the pool.