We’ve outlined all the ingredients and directions for you to make the perfect Angel and Brenda’s Spanish Tortilla. This dish qualifies as a Easy level recipe. It should take you about 1 hr 15 min to make this recipe. The Angel and Brenda’s Spanish Tortilla recipe should make enough food for 4 to 6 servings.
You can add your own personal twist to this Angel and Brenda’s Spanish Tortilla recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Angel and Brenda’s Spanish Tortilla recipe.
Ingredients for Angel and Brenda’s Spanish Tortilla
- 2 small sweet potatoes or yams, peeled and cut into 1/4-inch thick slices
- 2 small white potatoes, peeled and cut into 1/2-inch thick slices
- 8 large eggs
- 6 sun-dried tomatoes, chopped
- 1 small hot pepper, chopped
- 2 tablespoons chopped fresh basil leaves
- Kosher salt
- Freshly ground black pepper
- Vegetable oil cooking spray
- 1 medium onion, chopped
- 10 white mushrooms, sliced
- 1 garlic clove, finely chopped
Directions for Angel and Brenda’s Spanish Tortilla
- Heat the oven to 375 degrees F.
- Put the sweet potatoes and potatoes in a medium pot, cover them with water, and bring to a boil over high heat. Cook until they are just tender, 5 to 10 minutes, and drain well.
- While the potatoes are cooking, whisk the eggs together in a large bowl. Add the sun-dried tomatoes, hot pepper, and basil. Season well with salt and pepper.
- Generously spray a large, oven-proof skillet with cooking spray and put it over medium-high heat. Add the onions, mushrooms, and garlic, season with salt and pepper, and cook until the vegetables are soft and just beginning to brown, about 8 minutes. Scrape them into the egg mixture.
- Spray the pan again with the cooking spray and add the drained sweet potatoes and potatoes in an even layer. Cook over medium-high heat until they start to brown, about 5 minutes. Add them to the eggs and mix well.
- Spray the pan again and put it over low heat. Add the egg mixture and spread it out evenly. Cook until the bottom begins to set, about 5 minutes. Use a heatproof spatula to loosen the edge of the tortilla as it cooks on the stove top. Put the pan into the oven and cook until the top is puffed, set, and golden brown, about 8 to 10 minutes.
- Remove the tortilla from the oven and let it rest for 5 minutes. Place a large plate upside down on top of the tortilla. Using a potholder, with e hand on the handle of the pan and the other on the bottom of the plate turn over the pan and plate so that the tortilla is now on the plate. Slice and serve.
Cookware for your recipe
You will find below are cookware items that could be needed for this Angel and Brenda’s Spanish Tortilla recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.
- Cooking pots
- Frying pan
- Cutting board
- Measuring cups
- Wooden Spoon
Categories in this Recipe
- Easy Appetizer
- Appetizer – An hors d’oeuvre (/ɔːr ˈdɜːrv(rə)/ or DURV(-rə); French: hors-d’œuvre (listen)), appetizer or starter is a small dish served before a meal in European cuisine. Some hors d’oeuvres are served cold, others hot. Hors d’oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d’oeuvres were also served between courses.Typically smaller than a main dish, an hors d’oeuvre is often designed to be eaten by hand.
- Easy Main Dish
- Main Dish
- European Recipes
- Spanish – Spanish may refer to:
- American – American(s) may refer to:
- Omelet Recipes
- Egg Recipes
- Potato – The potato is a starchy tuber of the plant Solanum tuberosum and is a root vegetable native to the Americas, with the plant itself being a perennial in the nightshade family Solanaceae.Wild potato species, originating in modern-day Peru, can be found throughout the Americas, from Canada to southern Chile. The potato was originally believed to have been domesticated by Native Americans independently in multiple locations, but later genetic testing of the wide variety of cultivars and wild species traced a single origin for potatoes, in the area of present-day southern Peru and extreme northwestern Bolivia. Potatoes were domesticated approximately 7,000–10,000 years ago there, from a species in the Solanum brevicaule complex. In the Andes region of South America, where the species is indigenous, some close relatives of the potato are cultivated.Potatoes were introduced to Europe from the Americas in the second half of the 16th century by the Spanish. Today they are a staple food in many parts of the world and an integral part of much of the world’s food supply. As of 2014, potatoes were the world’s fourth-largest food crop after maize (corn), wheat, and rice. Following millennia of selective breeding, there are now over 5,000 different types of potatoes. Over 99% of presently cultivated potatoes worldwide descended from varieties that originated in the lowlands of south-central Chile. The importance of the potato as a food source and culinary ingredient varies by region and is still changing. It remains an essential crop in Europe, especially Northern and Eastern Europe, where per capita production is still the highest in the world, while the most rapid expansion in production over the past few decades has occurred in southern and eastern Asia, with China and India leading the world in overall production as of 2018.Like the tomato, the potato is a nightshade in the genus Solanum, and the vegetative and fruiting parts of the potato contain the toxin solanine which is dangerous for human consumption. Normal potato tubers that have been grown and stored properly produce glycoalkaloids in amounts small enough to be negligible to human health, but if green sections of the plant (namely sprouts and skins) are exposed to light, the tuber can accumulate a high enough concentration of glycoalkaloids to affect human health.