Baked Spanish Tortilla with Potato, Bell Pepper, Onion, Kale, Tomato, and Feta
Course Breakfast
Cuisine Spanish
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 8
Author Pam - For the Love of Cooking / Original by Martha Stewart
Equipment
Large Oven Proof Skillet
Ingredients
1tbspolive oil
1small sweet yellow onionsliced thinly
½yellow bell peppersliced thinly
1russet potatosliced thinly
Sea salt and freshly cracked pepperto taste
Cayenneto taste
Garlic powderto taste
1cupof kalechopped finely
8eggsmixed well
½cupgrape tomatoeshalved
Feta cheeseto 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.