Lunch / Dinner
Spanish Tortilla with Mini Peppers
If there’s any season that bodes well for simplified meals, it’s summer. With an array of produce at its peak, it’s easy to make meals more flavorful with fewer ingredients. Peppers are integral to Spanish cuisine. Use them here in this Spanish Tortilla with potatoes and Manchego cheese, perfect for a weeknight dinner, breakfast, or brunch.
Preheat oven to 450°.
Whisk together eggs, half-and-half, salt, and black pepper. Stir in parsley and Manchego.
Heat olive oil in a 10-inch nonstick ovenproof skillet over medium heat; add potatoes and cook 5 minutes. Add sweet peppers and yellow onions; cook 3 minutes. Add garlic and red pepper flakes; cook 1 minute. Pour egg mixture into skillet, stir to combine, then transfer skillet to oven.
Bake tortilla until eggs are puffed and set, 12 minutes. Loosen edges with a spatula, transfer to plate, and serve.
% Daily Value*
Total Fat 20g 30%
Saturated Fat 6g 30%
Cholesterol 262mg 87%
Sodium 651mg 27%
Carbs 14g 4%
*Percent Daily Values are based on a 2,000 calorie diet.