Beef and Potato Spanish Tortilla
Looking to try something different for breakfast? Combine Mexican-Style Beef Sausage with eggs, potatoes and onions for a unique and flavorful breakfast.
Persons
6
Prep Time
30 minutes
Cook Time
15 minutes
Total Time
45 minutes
Ingredients
Mexican-Style Beef Sausage
- 1 lb. Ground Beef (93% lean or leaner)
- 2 Tbsp. Red Wine Vinegar
- 1 1/2 tsp. Dried Oregano
- 1 1/2 tsp. Smoked Paprika
- 1 1/2 tsp. Chile Powder
- 1 tsp. Garlic Powder
- 1/2 tsp. Salt
- 1/2 tsp. Chipotle Chile Powder
- ---
- 2 Tbsp. Olive Oil
- 1-1/2 lbs. Peeled Russet (Baking) Potatoes, cut in half lengthwise, then crosswise into 1/8-inch slices
- 1 Medium Onion, thinly sliced
- 6 Large Eggs, Beaten
- 1/2 C. Shredded Manchego or Mexican blend cheese (optional)
Instructions
- Preheat oven to 350°F. Prepare Mexican-Style Beef Sausage. Remove from skillet; keep warm.
- Mexican-Style Beef Sausage: Combine 1 pound Ground Beef (93% lean or leaner), 2 tablespoons red wine vinegar, 1-1/2 teaspoons dried oregano, 1-1/2 teaspoons chile powder, 1-1/2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon salt and 1/2 teaspoon chipotle chile powder in large mixing bowl mixing lightly but thoroughly. Heat large nonstick skillet over medium heat until hot. Add sausage mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles, stirring occasionally.
- Heat oil in same skillet over medium heat until hot. Add potatoes and onion; cover and cook 9 to 11 minutes or until onion and potatoes are tender and edges begin to brown, stirring frequently. Season with salt and pepper, as desired.
- Return sausage to skillet; stir to combine. Pour eggs over sausage mixture; gently shaking pan to distribute eggs evenly.
- Bake, uncovered, in 350°F oven 13 to 15 minutes or until eggs are set. Remove from oven; top with cheese, if desired. Let stand 2 to 4 minutes or until melted.
Notes
Recipe and image shared with permission from MN Beef Council.
Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
