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Baked Spanish Tortilla with Potato, Bacon, Onion, Mushroom, Tomato, Spinach, and Sharp Cheddar

Baked Spanish Tortilla with Potato, Bacon, Onion, Mushroom, Tomato, Spinach, and Sharp Cheddar

I wanted something fairly quick and easy to make for dinner after a long and busy day and a baked Spanish tortilla sounded good.  I grabbed some eggs out of the refrigerator along with a couple of Yukon gold potatoes, bacon, sweet yellow onion, mushrooms, tomatoes, spinach, and sharp cheddar. This baked Spanish tortilla was easy to throw together and smelled heavenly while it baked. My kids thought it was tasty and my husband and I both thought it was excellent.

Baked Spanish Tortilla with Potato, Bacon, Onion, Mushroom, Tomato, Spinach, and Sharp Cheddar

How to Make a Baked Spanish Tortilla with Potato, Bacon, Onion, Mushroom, Tomato, Spinach, and Sharp Cheddar

Preheat the oven to 375 degrees.

Heat the olive oil in an OVEN PROOF pan over medium heat. Add the bacon slices and cook, flipping when needed, to cook the bacon until crisp. Remove from the pan and place on paper towels to drain. Chop into crumbles. Remove all but 1 tbsp bacon grease from the pan. Add the onion, mushrooms, and potato slices to the hot skillet. Season with sea salt, freshly cracked pepper, cayenne pepper, and garlic powder, to taste. Cook, stirring gently and often, for 12-15 minutes, or until tender and golden brown. Add the tomatoes, spinach, and crumbled bacon then add the egg mixture along with the sharp cheddar cheese. Season the top with sea salt and freshly cracked pepper, to taste.

Baked Spanish Tortilla with Potato, Bacon, Onion, Mushroom, Tomato, Spinach, and Sharp Cheddar

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, Bacon, Onion, Mushroom, Tomato, Spinach, and Sharp Cheddar

 

Baked Spanish Tortilla with Potato, Bacon, Onion, Mushroom, Tomato, Spinach, and Sharp Cheddar

 

Yield: 8

Total Time: 30 minutes

Ingredients:

4 slices of bacon, cooked & crumbled
1 russet potato, sliced thinly
1 small sweet yellow onion, sliced thinly
8 oz button mushrooms, sliced
Sea salt and freshly cracked pepper, to taste
Cayenne, to taste
Garlic powder, to taste
1/2 cup grape tomatoes, halved
1 cup of baby spinach, chopped
9-10 eggs, mixed well
Sharp cheddar cheese, shredded, to taste

Directions:

Preheat the oven to 375 degrees.

Heat the olive oil in an OVEN PROOF pan over medium heat. Add the bacon slices and cook, flipping when needed, to cook the bacon until crisp. Remove from the pan and place on paper towels to drain. Chop into crumbles. Remove all but 1 tbsp bacon grease from the pan. Add the onion, mushrooms, and potato slices to the hot skillet. Season with sea salt, freshly cracked pepper, cayenne pepper, and garlic powder, to taste. Cook, stirring gently and often, for 12-15 minutes, or until tender and golden brown. Add the tomatoes, spinach, and crumbled bacon then add the egg mixture along with the sharp cheddar 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!

Recipe and photos by For the Love of Cooking.net

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10 Comments

  1. I love breakfast like this. Eggs keep you full for longer and they are rich in healthy fats we all need!! 🙂 Great recipe, sweetie.

  2. Great looking throw together Pam – I’d love it.

  3. This is so perfect for breakfast for dinner! Or just plain breakfast 🙂 Good to take to work and heat up in the office kitchen, too!

  4. I love this dish! The potatoes are so good in it, aren’t they? Your version is excellent — thanks so much.

  5. One of my favorites, although, I have never made it with bacon or spinach.
    Looks delicious.

  6. What do you know, I put a tortilla on the menu for this week also! Going to have to take some inspiration from this.