Ingredients of a Woman » Breakfast, Home Ingredients, In the Kitchen » Baked Spanish Tortilla with Mushrooms and Peppers

Baked Spanish Tortilla with Mushrooms and Peppers

   
This is a little variation to “Tortilla Española”, since Spanish don’t use the oven. They only use a fry pan.
You could play with the veggies, adding all sort of peppers. Sometimes I even use broccoli.

   

   
Here are the ingredients:

   
Preheat oven to 375 degrees.
First let’s start by chopping all the vegetables.

   
In a skillet, heat the olive oil. Add the potatoes, bell pepper, and mushrooms. Season with salt and freshly ground pepper. Cook until potatoes are tender, about 8 to 10 minutes. Stir occasionally.

   
Then, in a baking dish arrange the cooked veggies.

   
Make sure to distribute them evenly.

   
Now, in a mixing bowl, add the eggs, 1/2 teaspoon salt, 1/2 teaspoon pepper and the parsley.

   
Whisk all together.

   
Pour the egg mixture over the veggies.

   
Press down on the veggies making sure they get submerged.
I love the colors!

   
And bake for 15 to 20 minutes.

   
Serve on fresh bread.


   
Buen provecho!

   Alba H. Rodriguez

   
Ingredients
1 tablespoon olive oil
5 oz peeled and sliced potatoes
1 red bell pepper thinly sliced
3 mushrooms thinly sliced
Salt and ground pepper
4 large eggs
1/4 cup chopped fresh parsley

   
Preparation
-Preheat oven to 375 degrees.
-In a skillet, heat the olive oil. Add potatoes, bell pepper, and mushrooms; season with salt and freshly ground pepper. Cook until potatoes are tender, about 8 to 10 minutes. Stir occasionally.
-In a baking dish arrange the veggies.
-Now, in a mixing bowl, whisk the eggs, parsley, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
-Pour the egg mixture over the veggies, make sure to distribute evenly.
-Press down on the veggies making sure they get submerged.
-Bake for 15 to 20 minutes.
-Serve on fresh bread.

Buen provecho!

Alba

Filed under: Breakfast, Home Ingredients, In the Kitchen · Tags: ,

Leave a Reply