Spanish Tortilla7 Reviews
- Prep: 10 min
- Cook: 10 min
- Ready In: 20 min
“Great for breakfast or brunch. Combines eggs with delicious potatoes in a very short time.” - by Leslie Rosas
Original recipe yields 4 servings
- Slice edges off of potatoes so that potatoes are roughly square; thinly slice. Heat olive oil in medium skillet over medium heat. Add potatoes and lightly fry. Remove potatoes with a slotted spoon and set aside.
- Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon, crumble and set aside. Reserve 1 tablespoon bacon grease and cook ham, onion and red pepper. Remove from heat.
- Beat together eggs and Spanish seasoning. Pour eggs into skillet with vegetables. Add bacon and potatoes. Cook over medium heat, without stirring until bottom begins to brown. Turn omelet over and allow both sides to brown. Serve warm.
Amount Per Serving (4 total)
- 447 cal
- 33.9 g
- 22.1 g
Based on a 2,000 calorie diet
Reviews (7)Rate This Recipe
"pretty good-- cut down on grease (and fat) by making it vegetarian... also, I had to add more eggs (6 instead of four)than called for......" See more"
"This recipe is good, but I have tried about 10 different versions on the Spanish tortilla and most of them do not include ham or bell pepper. They also include more salt and pepper. The other super ..." See moreimportant thing is that you need to cook the tortilla on medium low heat so the bottom doesn't burn before you flip it. Flip it over with the aid of a plate, platter or another frying pan of equal or larger size. Please don't cook the tortilla over medium heat though, or it will burn. As my Spanish friend who came over to my house and taught me how to make it said: "fuego lento" (low/slow flame) is the key. Along with patience."
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