Spanish Tortilla

By kimvess

Ingredients

• HEAT:
• 2 Tbsp. olive oil
• 1 lb. Yukon gold potatoes, peeled and thinly sliced
• 3 ⁄4 cup each chopped onion and red bell pepper
• 2 oz. thinly sliced Serrano ham, chopped
• 2 Tbsp. drained capers
• 8 eggs
• 2 Tbsp. water
• 2 Tbsp. minced fresh thyme
• 1 ⁄2 tsp. each red pepper flakes, kosher salt, and black pepper
• COMBINE:
• 1 ⁄2 cup chopped fresh flat-leaf parsley
• 1 ⁄3 cup diced red bell pepper
• 2 Tbsp. chopped drained capers
• 1 ⁄2 cup 2% plain Greek-style yogurt

Details

Servings 6
Cooking time 45mins
Adapted from cuisinerecipes.com

Preparation

Step 1

Preheat oven to 450°.

Heat oil in a 10-inch nonstick ovenproof skillet over medium-high. Layer potatoes, onion, chopped bell pepper, ham, and 2 Tbsp. capers in skillet in two batches; season with black pepper. Cook mixture, stirring occasionally, until potatoes are tender and golden, 15–18 minutes.

Whisk together eggs, water, thyme, pepper flakes, salt, and 1⁄2 tsp. black pepper. Stir eggs into potato mixture, reduce heat to medium, and cook until eggs are slightly set, about 3 minutes.

Transfer skillet to oven and bake tortilla until eggs are puffed and set, 8–10 minutes. Loosen edges and bottom of tortilla with a spatula; slide out onto a plate.

Combine parsley, diced bell pepper, and chopped capers. Top each serving with 1 Tbsp. yogurt and parsley mixture.

Nutrition Information
Per serving: 267 cal; 14g total fat (4g sat); 255mg chol; 651mg sodium; 19g carb; 2g fiber; 16g protein