Spanish Tortilla

SERVES

8

PREP TIME

10 minutes

COOK TIME

30 minutes

INGREDIENTS

plant based protein

1 package Savory Original Breakfast Patties
4 tablespoons olive oil
1 pound Yukon Gold potatoes, peeled, quartered lengthwise, and cut crosswise into 1/8 “ thick slices
1 small onion, halved and sliced thin
1 red bell pepper chopped into ½” pieces
1 teaspoon salt
¼ teaspoon pepper
6 large eggs

Optional Aioli Sauce

2 tablespoons mayonnaise
2 teaspoons lemon juice
¼ teaspoon garlic powder

DIRECTIONS

Cook breakfast patties in skillet over medium to medium-high heat for about 12 minutes, turning occasionally to brown evenly.

Carefully transfer the patties to a cutting board and chop into 1” pieces.

In a large bowl, toss the potatoes, onion, and bell pepper with 2 tablespoons of olive oil and a generous sprinkle of salt and pepper.

Heat 1 tablespoon of oil in a 10” non-stick skillet over medium-high heat until the oil is shimmering, about 1 minute.

Reduce heat to medium-low and transfer the potato mixture to skillet, setting the bowl aside. (Do not clean the bowl.)

Cover potatoes and cook for 20-22 minutes, stirring every 5 minutes, until potatoes are soft.

Add chopped patties and heat for 3 minutes.

In the now-empty bowl, whisk the eggs with ½ teaspoon of salt until just combined.

Once the potatoes are done cooking, add the potato and sausage mixture to the bowl of eggs. Use a rubber spatula to stir until combined.

Return skillet to medium-high heat and add 1 tablespoon of oil.

Add egg and potato mixture and shake the pan, folding constantly for 15 seconds.

Cook until golden brown and set, 2 minutes.

Use a large plate to cover the top of the pan. Carefully flip the pan over so the tortilla is on the plate.

Slide the tortilla from the plate back onto the pan and continue to cook for 2-3 minutes until golden brown.
Serve with aioli sauce, if desired.

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