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Baked Spanish Tortilla with Potato, Bell Pepper, Onion, Kale, Tomato, and Feta

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. I sautéed the onions, pepper, with the potatoes until tender and golden brown then added the kale for a minute or two. I turned off the heat and added the egg mixture along with the tomatoes and feta. I placed it in a preheated oven for 12 minutes. It turned out light, fluffy, and so flavorful. I was particularly happy that the bottom wasn’t overcooked – yay! I loved the tender potatoes with the sweetened onions and tomatoes mixed with the fluffy eggs and salty cheese. It was a great combination of flavors and textures and my husband and I both loved it.

Baked Spanish Tortilla with Potato, Bell Pepper, Onion, Kale, Tomato, and Feta

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!

Baked Spanish Tortilla with Potato, Bell Pepper, Onion, Kale, Tomato, and Feta

 

Baked Spanish Tortilla with Potato, Bell Pepper, Onion, Kale, Tomato, and Feta

Baked Spanish Tortilla with Potato, Bell Pepper, Onion, Kale, Tomato, and Feta

Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4

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 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!
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16 Comments

  1. 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.

  2. 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