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Spanish Tortilla

Spanish Tortilla Recipe
Yield: 2 Tortillas Servings (55 oz. each)

Yield: 2 Tortillas Servings (55 oz. each)

Call it a Spanish Tortilla, an open-faced omelet, or a breakfast casserole—but be sure to give this recipe a try—because your customers will call it delicious.

Ingredient Weight Measure
Eggs, large 24 each
Kosher salt 4 Tbsp.
Black pepper, ground 2 tsp.
Olive oil 2 fl. oz. 1/4 cup
Simplot RoastWorks®: Roasted Redskin Potatoes & Jalapeno Blend 6/2.5lb 40 oz. 1 bag
White cheddar cheese, shredded 4 oz. 1 cup
Plant-based breakfast sausage, diced or crumbled 16 oz.
Preparation Instructions:
Step 1
Preheat oven to 350°F.
Step 2
Crack eggs into a bowl and whisk until combined. Season with salt and pepper. Add 1 fl. oz. olive oil to two 9-inch cake pans or cast iron skillets, add 20 oz. redskin and jalapeno blend to each pan. Stir to combine and place in oven for 5-7 minutes. Remove from oven, add 1/2 of the sausage, eggs and cheese to each pan and give both a quick stir to make sure all ingredients are equally distributed.
Step 3
Return pans to oven and cook about 12-15 minutes until eggs are cooked through and tops are golden brown. Allow to cool slightly before flipping onto a cutting board. Slice to desired portions.
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