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

I wanted something quick and easy to make for dinner after a long and busy day, a baked Spanish tortilla with potato, bacon, onion, mushroom, tomato, spinach, and sharp cheddar recipe sounded good. 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 and paired nicely with a simple salad.

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

Ingredients:

• 4 slices of bacon, cooked & crumbled
• 1 russet potato, sliced thinly with a mandolin
• 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

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 OVENPROOF large skillet 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 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!