Baked Spanish Tortilla with Land O Lakes Eggs
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This international favorite is easy to make and will wow your brunch crowd with its simplicity and flavor.
Ingredients
  • 2 cups olive pomace oil or olive oil
  • 2 cups sliced potatoes
  • 1 large onion, sliced
  • 2 teaspoons chopped fresh thyme leaves
  • Salt and pepper to taste
  • 1 red bell pepper, chopped
  • 2 tablespoons chopped dry-pack sun-dried tomatoes
  • 1 dozen Land O’ Lakes® organic all-natural eggs
Instructions
  1. In 12-inch nonstick skillet, heat oil over medium-high heat.
  2. Cook potatoes and onions in oil about 5 minutes, turning potatoes constantly for even cooking, until oil begins to simmer; add thyme, salt and pepper.
  3. Simmer about 10 minutes longer, turning potatoes constantly, until potatoes are soft and tender. (If potatoes begin to fry and turn brown during cooking, reduce heat.)
  4. Remove from heat; drain (do not wash skillet).
  5. Place potato mixture in medium bowl; cool slightly.
  6. Meanwhile, in same skillet, cook and stir bell pepper and sun-dried tomatoes over medium heat 1 minute; add to potato mixture.
  7. Break up potatoes a little with fork.
  8. Heat oven to 350°F.
  9. Line bottom of 13x9-inch (3-quart) glass baking dish with cooking parchment paper; grease side of dish with oil.
  10. In large bowl, lightly beat eggs with fork or wire whisk until well mixed.
  11. Add potato mixture to eggs; stir until blended.
  12. Carefully pour into baking dish.
  13. Bake about 30 minutes or until eggs are completely set and top is slightly puffed and golden; cool 15 minutes.
  14. Cover tightly and refrigerate at least 4 hours or until chilled.
  15. To serve, run thin knife around edge of tortilla to loosen. Place rectangular serving platter upside down on baking dish (be sure platter is at least as large as baking dish); carefully turn platter and baking dish over.
  16. Remove baking dish; peel off cooking parchment paper.
  17. Serve chilled.
Notes
This dish can be made and refrigerated the night before a brunch. For a milder flavor, you can substitute 1 or 2 sliced large shallots for the onion. While not authentic, you can add cheese or crumbled, cooked chorizio to your tortilla. Serve with warm, crusty bread. Anything goes
Recipe by COCO COOKS at https://www.coco-cooks.com/2011/11/baked-spanish-tortilla-with-land-o-lakes-eggs/