Beef and Potato Spanish Tortilla
  • 40 to 45 minutes
  • Makes 6 servings

Beef and Potato Spanish Tortilla

Ingredients

  • 1 recipe Mexican-Style Beef Sausage (recipe follows)
  • 2 tablespoons olive oil
  • 1-1/2 pounds peeled russet (baking) potatoes, cut in half lengthwise, then crosswise into 1/8-inch slices
  • 1 medium yellow onion, thinly sliced
  • Salt and pepper
  • 6 large eggs, beaten
  • 1/2 cup shredded Manchego or Mexican blend cheese (optional)

Instructions

  • 1. Preheat oven to 350°F. Prepare Mexican-Style Beef Sausage.  Remove from skillet; keep warm. 

    Mexican-Style Beef Sausage:  Combine 1 pound Ground Beef, 2 tablespoons red wine vinegar, 1-1/2 teaspoons dried oregano leaves, 1-1/2 teaspoons chili powder, 1-1/2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon salt and 1/2 teaspoon chipotle chili powder in large mixing bowl mixing lightly but thoroughly.  Heat large nonstick skillet over medium heat until hot.  Add sausage mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles, stirring occasionally. 
      

  • 2. Heat oil in same skillet over medium heat until hot. Add potatoes and onion; cover and cook 9 to 11 minutes or until onion and potatoes are tender and edges begin to brown, stirring frequently. Season with salt and pepper, as desired.

  • 3. Return sausage to skillet; stir to combine. Pour eggs over sausage mixture; gently shaking pan to distribute eggs evenly.

  • 4. Bake, uncovered, in 350°F oven 13 to 15 minutes or until eggs are set. Remove from oven; top with cheese, if desired. Let stand 2 to 4 minutes or until melted.


  • Test Kitchen Tips Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.