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Spanish Tortilla/Frittata

The tortilla initial cooking on the stovetop before baking

The tortilla initial cooking on the stovetop before baking


Platter from Breda (Girona) in Catalunya.

Platter from Breda (Girona) in Catalunya.


Authenic serving platter inverted onto tortilla

Authenic serving platter inverted onto tortilla


Spanish Tortilla

Spanish Tortilla

1 pound fresh sweet mini peppers, halved & roasted or 2 cups bottled roasted red peppers in brine, drained and cut into 2 inch x 1 inch pieces

1 pound small round potatoes

12 large eggs

1 cup milk (optional soy milk, almond milk, or heavy cream)

2 ½ cups grated manchego and romano cheeses

1 teaspoon salt

½ teaspoon pepper

2 teaspoon dried thyme leaves or 2 Tablespoon fresh thyme leaves

2 tablespoons olive oil

1 medium size yellow onion, chopped

4 large cloves garlic, minced or pressed

Classico brand Spicy Tomato Sauce with red peppers

  • Preheat oven to 350 degrees with rack in upper third.
  • In a large saucepan place potatoes and cover with water. Bring to a boil.
  • Simmer until potatoes easily give to a fork prick, about 5-10 minutes.
  • Drain and cool on a towel to room temperature.
  • Peel potatoes if desired. Set aside.
  • In a large bowl whisk together eggs, milk, cheese, salt, pepper and thyme.
  • In an oven safe 10-inch non-stick skillet, heat olive oil.
  • Saute onion until tender. Add garlic and stir ½ minute. Do not brown garlic.
  • Add the roasted mini peppers and heat through and stir.
  • Over medium heat pour the egg mixture over the peppers.
  • Cook until edges are set, a few minutes.
  • Slice the potatoes in 1/4 inch slices.
  • Layer the potatoes over the egg mixture. They will sink just under the surface.
  • Place in the oven and bake until the center is set. An inserted knife should come out clean. The edge should be puffed and golden in spots. Cool at least 10 minutes.
  • This can be served in wedges from the sauté pan, or inverted onto a platter.
  • Serve hot with a roasted red pepper tomato sauce.

Makes 8-10 entrée size servings or 12 tapas servings

Cantaloupe & Arugula Salad with Spanish Jamon & Cheese

Per each salad layer the following on a serving plate:

5 bite size pieces of cantaloupe

A small handful of arugula that has been tossed with 1 teaspoon olive oil and ½ teaspoon white wine vinegar

1 or 2 small thin slices of Spanish jamon

1 or 2 thin slices, shaved with a vegetable peeler, of Spanish cheese such as Cabra de Murcia

Drizzle with ½ teaspoon honey (you can also mix the honey with equal parts olive oil)

Sprinkle entire salad with ground black pepper

Nutrition Notes: Arugula is one of the dark green leafy vegetables very rich in many antioxidants, phytochemicals, vitamins and minerals. Cantaloupe is an orange colored food also rich in these nutrients. The more color, the more the nutrients! The jamon and cheese is high in salt, but the quantity used is very small. No other salt is added here. Jamon is a dry cured ham, similar to proscuitto. This is a small portion that can be used as a tapas. Increase as desirserving size ed for a side salad or entree.