Beef and Potato Spanish Tortilla
Ingredients icon 7 Ingredients
Servings icon Makes 6 servings
Time icon 40 to 45 minutes

Ingredients

  • 1 recipe Mexican-Style Beef Sausage

  • 2 tablespoons olive oil

  • 1-1/2 pounds peeled russet (baking) potatoes, cut in half lengthwise, then crosswise into 1/8-inch slices

  • 1 medium yellow onion, thinly sliced

  • Salt and pepper

  • 6 large eggs, beaten

  • 1/2 cup shredded Manchego or Mexican blend cheese (optional)

Preparation

  1. Preheat oven to 350°F. Prepare Mexican-Style Beef Sausage.  Remove from skillet; keep warm. 

    Mexican-Style Beef Sausage:  Combine 1 pound Ground Beef, 2 tablespoons red wine vinegar, 1-1/2 teaspoons dried oregano leaves, 1-1/2 teaspoons chili powder, 1-1/2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon salt and 1/2 teaspoon chipotle chili powder in large mixing bowl mixing lightly but thoroughly.  Heat large nonstick skillet over medium heat until hot.  Add sausage mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles, stirring occasionally.

  2. Heat oil in same skillet over medium heat until hot. Add potatoes and onion; cover and cook 9 to 11 minutes or until onion and potatoes are tender and edges begin to brown, stirring frequently. Season with salt and pepper, as desired.

  3. Return sausage to skillet; stir to combine. Pour eggs over sausage mixture; gently shaking pan to distribute eggs evenly.

  4. Bake, uncovered, in 350°F oven 13 to 15 minutes or until eggs are set. Remove from oven; top with cheese, if desired. Let stand 2 to 4 minutes or until melted.

Nutrition Information

Nutrition information per serving: 329 Calories; 126 kcal Calories from fat; 14 g Total Fat; 4 g Saturated Fat; 7 g Monounsaturated Fat; 236 mg Cholesterol; 320 mg Sodium; 25 g Total Carbohydrate; 2.6 g Dietary Fiber; 25 g Protein; 3.3 mg Iron; 9.2 mg Niacin; 0.7 mg Vitamin B6; 1.9 mcg Vitamin B12; 5 mg Zinc; 27.8 mcg Selenium; 215.8 mg Choline;

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