Baked Spanish Tortilla with Potato, Bell Pepper, Onion, Kale, Tomato, and Feta
I grabbed what I had in the refrigerator and adapted this Martha Stewart Spanish Tortilla recipe to make this baked Spanish tortilla with potato, bell pepper, onion, kale, tomato, and feta. It turned out light, fluffy, and so flavorful, and I was particularly happy that the bottom wasn’t overcooked. I loved the tender potatoes with the sweetened onions and tomatoes mixed with the fluffy eggs and salty cheese. This Spanish tortilla had a great combination of flavors and textures and my husband and I both loved it.
How to Make Baked Spanish Tortilla with Potato, Bell Pepper, Onion, Kale, Tomato, and Feta
Preheat the oven to 375 degrees.
Heat the olive oil in an OVEN PROOF pan over medium heat. Add the onion, bell pepper, and potato slices to the hot skillet. Season with sea salt, freshly cracked pepper, cayenne pepper, and garlic powder, to taste. Cook, stirring often, for 10-12 minutes, or until tender and golden brown.
Add the kale and cook, stirring often, for 2 minutes then remove the skillet from the heat.
Add the egg mixture along with the tomato halves and feta cheese. Season the top with sea salt and freshly cracked pepper, to taste.
Place into the oven and bake for 12 minutes or until light and fluffy. Don’t overcook.
Remove from the oven then slice and serve. Enjoy!
Equipment
- Large Oven Proof Skillet
Ingredients
- 1 tbsp olive oil
- 1 small sweet yellow onion sliced thinly
- ½ yellow bell pepper sliced thinly
- 1 russet potato sliced thinly
- Sea salt and freshly cracked pepper to taste
- Cayenne to taste
- Garlic powder to taste
- 1 cup of kale chopped finely
- 8 eggs mixed well
- ½ cup grape tomatoes halved
- Feta cheese to taste
Instructions
- Preheat the oven to 375 degrees.
- Heat the olive oil in an OVEN PROOF skillet over medium heat. Add the onion, bell pepper, and potato slices to the hot skillet. Season with sea salt, freshly cracked pepper, cayenne pepper, and garlic powder, to taste.
- Cook, stirring often, for 10-12 minutes, or until tender and golden brown.
- Add the kale and cook, stirring often, for 2 minutes then remove the skillet from the heat.
- Add the egg mixture along with the tomato halves and feta cheese. Season the top with sea salt and freshly cracked pepper, to taste.
- Place into the oven and bake for 12 minutes or until light and fluffy. Don't overcook.
- Remove from the oven then slice and serve. Enjoy!
That looks so good Pam! But then, everything you cook does!!!
xo Kris
This looks perfect and delicious… and very glad to hear the bottom didn’t burn too!! 🙂
I definitely prefer baking tortillas and fritattas to frying/flipping them! Love how this turned out!
LOVE this, Pam! I think if you served this with a nice salad it would make a delicious dinner!
It looks wonderful, and would work great with egg beaters, too – because you know we’ve just been pushed all the way into a cholesterol-free egg experience!
Your messages to me over the past 2 weeks meant the world to me, Pam. A million thanks for your caring thoughts.
You make the best egg dishes. This is perfect for lunch, breakfast or dinner.
One of my favorites Love that it can be baked in the oven and you can use whatever is in the refrigerator for a great tasting dish.
I’m putting this on my list of recipes to make for my husband since I can’t eat eggs anymore. Sounds delicious!
Sounds like a wonderful breakfast, lunch or dinner!
Dear Pam, I have been making dishes like this too lately. I love them. It is flavorful and healthy and goes great with toast and coffee. One of my favorite meals. Blessings, Catherine xo
Sounds delicious! I wish I knew the secret to not getting the bottom too brown. I’m still working on that one.
I wanted to make a friattata tonight and Ben crinkled his nose at me. Maybe he would have liked this!
You have some really great egg recipes, Pam. This looks very tasty!
I love every single ingredient of this dish!
Hugs,dear!
you just had to slip the kale in there, didn’t you…seriously, pam, this looks outstanding! eggs are my most important ingredient.