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!
So I’m supposed to be putting together holiday recipes and here I am dreaming of Spain.
The husband and I were in Spain about 4 and a half years ago, and my heart aches to go back. Spain is such a beautiful country, and the food — SO good! Someday, when the littles are a little bigger, I wouldn’t be surprised if we found our way back there.
When we were in Spain, we tried lots of traditional Spanish and Catalonian dishes, but we actually didn’t eat a tortilla anywhere. I saw a tortilla recipe from Martha Stewart on Pinterest and it hasn’t left my mind since. I added some green pepper and fresh tomato slices to mine to really give it a festive look, and I also added some milk with my eggs to make them light and fluffy. But really? It’s hard to make a bad tortilla.
It’s holiday season, and people are stuffing themselves with delicious food non stop. To get all fueled up for a day of feasts, family and friends, surely they need a solid breakfast. This tortilla is such an awesome breakfast — it’s loaded with good-for-you vegetables (potatoes, peppers, onions), but you could add any that you like! Mushrooms, spinach — throw it all in!
You simply cook your “fillings” together in your skillet first until the potatoes are crisp-tender, then pour your eggs over and finish in the oven. It’s so simple, and would be easy to customize to your tastes.
It’s also a one skillet meal that’s gluten free, meatless and easily dairy free, too! Can you believe it? I’m kind of amazed myself.
I used half a bag of Baby Boomer potatoes from The Little Potato Company, but any of the varietals would work just fine. If you want to make a larger batch, you could also cook up your fillings in the skillet and then pour them into a 9×13″ baking dish, top with your eggs and bake it off in the oven. This would be easy to make ahead for a holiday breakfast!
What does your family do for holiday breakfasts? Do you go sweet or savory? Or both? 😉
*This post is sponsored by The Little Potato Company as part of my ambassadorship with them. This means that they compensate me for my time in creating and photographing recipes just like this one so I can share them with you — pretty awesome, right?!
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Spanish Tortilla (Spanish Potato Omelette)
- 1 tablespoon canola oil
- 3/4 lb Baby Boomer potatoes thinly sliced (½ of a 1.5lb bag)
- 1/2 medium 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 teaspoon salt
- 2 small tomatoes sliced thinly
- Chopped parsley for garnish if desired
- Preheat the oven to 375 degrees F.
- In a large oven safe skillet (I used a 12″ cast iron skillet), heat canola oil over medium-high heat. Add potatoes and cook, stirring occasionally, for 6-7 minutes. Add onion and peppers and cook another 5-6 minutes or until potatoes are crisp-tender (they won’t cook much more in the oven).
- 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.
- Bake for 12-15 minutes or until eggs are completely set in the center. Garnish with parsley if desired. Great warm or room temperature!
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