Breakfast / Brunch
If the only tortilla you’re familiar with is the unleavened Mexican bread, then it’s time for this traditional Spanish omelet to hit your radar. Fluffy eggs, hearty potatoes, and a host of Spanish ingredients make this layered masterpiece a meal you don’t want to miss.
Be sure to use a skillet that's both ovenproof and nonstick so you can transfer the whole thing to the oven and easily slide the tortilla out when it's done.
Preheat oven to 450°.
Heat oil in a 10-inch nonstick ovenproof skillet over medium-high. Layer potatoes, onion, chopped bell pepper, ham, and 2 Tbsp. capers in skillet in two batches; season with black pepper. Cook mixture, stirring occasionally, until potatoes are tender and golden, 15–18 minutes.
Whisk together eggs, water, thyme, pepper flakes, salt, and 1⁄2 tsp. black pepper. Stir eggs into potato mixture, reduce heat to medium, and cook until eggs are slightly set, about 3 minutes.
Combine parsley, diced bell pepper, and chopped capers. Top each serving with 1 Tbsp. yogurt and parsley mixture.
% Daily Value*
Total Fat 14g 21%
Saturated Fat 4g 20%
Cholesterol 255mg 85%
Sodium 651mg 27%
Carbs 19g 6%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.