This recipe for Spanish Tortilla is quick, easy and oh so good! To give it a different twist on the traditional Tortilla, I added sweet potatoes and for color and extra flavor, red bell pepper. This can be served for weekend brunch or as light dinner when coupled with a nice green salad
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ingredients
1 dozen petite red potatoes, scrubbed
1 medium sweet potato, peeled
1 red bell pepper
1 jalapeno, seeds removed
1 medium sweet onion
4 cloves garlic
6 extra large eggs, beaten
Kosher salt
Coarse ground black pepper
1 tablespoon each, basil, oregano, thyme
Olive oil
instructions
Preheat oven to 350 degrees. Using a mandolin, slice potatoes and onions as thinly as possible. Chop bell pepper and jalapeño pepper. Chop garlic as finely as possible.
Heat a large oven proof skillet until hot on medium heat. Generously coat the skillet with olive oil. Beginning with onion, saute until just tender. Add red potato and saute for 5 minutes. Repeat this step with sweet potato, red bell pepper and jalapeño pepper. Add garlic and stir to combine all ingredients. Continue cooking for an additional minute. Add additional olive oil, a little at a time, to keep vegetables from sticking to pan. Add herbs, salt and pepper and stir. When vegetables are slightly browned, reduce heat to low. Pour beaten eggs over vegetables. Insert pan in oven and allow to bake until set, about 5 minutes. Remove from oven and allow to rest for a couple of minutes. Invert onto a large plate. Serve with a hot pepper sauce for extra flavor.
Copyright Bonnie McDaniel Good Living – Farm Girl In The City 2017
