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.
Transfer skillet to oven and bake tortilla until eggs are puffed and set, 8–10 minutes. Loosen edges and bottom of tortilla with a spatula; slide out onto a plate.
Combine parsley, diced bell pepper, and chopped capers. Top each serving with 1 Tbsp. yogurt and parsley mixture.
To evenly distribute the flavors from the start, assemble the tortilla by arranging the ingredients in layers.
Before finishing the tortilla in the oven, stir in the eggs and cook on the stove top just until they're set.
To transfer the tortilla to a serving plate, slide a spatula under the edge to loosen. It should slide right out.
% 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.