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!
3/4lbBaby Boomer potatoesthinly sliced (1/2 of a 1.5lb bag)
1/2medium red onionthinly sliced
1/2green bell pepperthinly sliced
1/2red bell pepperthinly sliced
6large eggs
1/2cupmilk
1/2teaspoonsalt
2small tomatoessliced thinly
Chopped parsley for garnishif desired
Instructions
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!