This Spanish Tortilla is really just a Spanish omelette — made with sliced potatoes, onions and peppers fried together before being topped with beaten eggs and baked. It’s perfect festive holiday breakfast!
Equipment
- Large oven-safe skillet
- Whisk
- 1 Tbsp canola oil
- 3/4 lb Little Potatoes, thinly sliced
- 1/2 red onion, thinly sliced
- 1/2 green bell pepper, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 6 large eggs
- 1/2 cup milk
- 1/2 tsp salt
- 2 tomatoes, sliced thinly
- (For garnish) parsley, chopped
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Instructions
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Step 1
Preheat the oven to 375 °F.
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Step 2
In a large oven safe skillet (I used a 12-inch cast iron skillet), heat canola oil over medium-high heat. Add potatoes and cook, stirring occasionally, for 6 to 7 minutes. Add onion and peppers and cook another 5 to 6 minutes or until potatoes are crisp-tender (they won’t cook much more in the oven).
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Step 3
Meanwhile, stir together eggs, milk and salt with a whisk. Pour over cooked potatoes and vegetables. Smooth out potatoes and vegetables with a spatula and top with thinly sliced tomatoes.
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Step 4
Bake for 12 to 15 minutes or until eggs are completely set in the center. Garnish with parsley if desired. Great warm or room temperature!
