This recipe was sent to us by Virgina in NYC. Here we have one of her favorite breakfast dishes which was inspired by leftover potatoes from the night before. A Spanish omelet or tortilla. In Spain you will find this dish served in tapas cafes. It is served hot or cold and enjoyed for breakfast, lunch or dinner.
Spanish Tortilla
Serves 4-6 depending on serving sizes
Ingredients
- 4 sliced potatoes, 1/4″ rounds (in this case the potatoes were cooked leftovers)
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 large tomato, chopped
- 1 onion, chopped
- 6 eggs
- 1/4 cup milk
- paprika
- salt and pepper to taste
Directions
- Preheat oven to 400 degrees
- Whisk the eggs with milk
- Grease an 8″ baking dish and add a single layer of potatoes.
- Next add a layer of the vegetables
- Add another layer of potatoes and continue layering until potatoes and vegetables are all used
- Pour the egg/milk mixture over layers
- Sprinkle with paprika
- Place in oven and cook for about 15 minutes until eggs are cooked through. Turn heat up to 500 and cook until moderately browned. Remove from heat and serve immediately.
