Beef and Potato Spanish Tortilla
Beef and Potato Spanish Tortilla is a whole new way to experience the delectable combination of beef and potatoes! Mix up your breakfast routine with this tasty Sweet Potato Avocado Toast with Walnuts. Our dietitian’s are adding new recipes all the time, so check out our Dietitians Choice Recipes page for all their latest recipes!
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Beef and Potato Spanish Tortilla
Ingredients
- 2 Tbsp. Olive Oil
- 1-1/2 lbs. Peeled Russet (Baking) Potatoes, cut in half lengthwise, then crosswise into 1/8-inch slices
- 1 Medium Onion, thinly sliced
- 6 Large Eggs, beaten
- 1/2 C. Shredded Manchego or Mexican blend cheese (optional)
Mexican-Style Beef Sausage
- 1 lb. Ground Beef (93% lean or leaner)
- 2 Tbsp. Red Wine Vinegar
- 1 1/2 tsp. Dried Oregano
- 1 1/2 tsp. Smoked Paprika
- 1 1/2 tsp. Chile Powder
- 1 tsp. Garlic Powder
- 1/2 tsp. Salt
- 1/2 tsp. Chipotle Chile Powder
Instructions
- Preheat oven to 350°F.
- Prepare Mexican-Style Beef Sausage by heating a large nonstick skillet over medium heat until hot. Combine Ground Beef and seasonings in large mixing bowl mixing lightly but thoroughly. Then cook 8 to 10 minutes in skillet, breaking into 1/2-inch crumbles, stirring occasionally.
- Remove from skillet; keep warm.
- 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.
- Return sausage to skillet; stir to combine. Pour eggs over sausage mixture; gently shaking pan to distribute eggs evenly.
- 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.
Notes
Recipe and image shared with permission from MN Beef Council.
Cook's Tip: 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.
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