Baked Spanish Tortilla with Potato, Bacon, Onion, Mushroom, Tomato, Spinach, and Sharp Cheddar
Servings 4
Equipment
- Ovenproof Large Skillet
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
- ½ cup grape tomatoes halved
- 1 cup of baby spinach chopped
- 9-10 eggs mixed well
- Sharp cheddar cheese shredded, to taste
Instructions
- 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!