Products used in this recipe
Spanish Tortilla
Yield: 2 Tortillas Servings (55 oz. each)
Yield: 2 Tortillas Servings (55 oz. each)
Call it a Spanish Tortilla, an open-faced omelet, or a breakfast casserole—but be sure to give this recipe a try—because your customers will call it delicious.
| Ingredient | Weight | Measure |
|---|---|---|
| Eggs, large | 24 each | |
| Kosher salt | 4 Tbsp. | |
| Black pepper, ground | 2 tsp. | |
| Olive oil | 2 fl. oz. | 1/4 cup |
| Simplot RoastWorks®: Roasted Redskin Potatoes & Jalapeno Blend 6/2.5lb | 40 oz. | 1 bag |
| White cheddar cheese, shredded | 4 oz. | 1 cup |
| Plant-based breakfast sausage, diced or crumbled | 16 oz. |
Preparation Instructions:
- Step 1
- Preheat oven to 350°F.
- Step 2
- Crack eggs into a bowl and whisk until combined. Season with salt and pepper. Add 1 fl. oz. olive oil to two 9-inch cake pans or cast iron skillets, add 20 oz. redskin and jalapeno blend to each pan. Stir to combine and place in oven for 5-7 minutes. Remove from oven, add 1/2 of the sausage, eggs and cheese to each pan and give both a quick stir to make sure all ingredients are equally distributed.
- Step 3
- Return pans to oven and cook about 12-15 minutes until eggs are cooked through and tops are golden brown. Allow to cool slightly before flipping onto a cutting board. Slice to desired portions.
