Page 49 - The Mediterranean Refresh

BREAKFAST Serves: 4 This Tortilla Española is a traditional Spanish omelet and is
full of vibrant, rich Mediterranean flavors. We’re not sure if
the best part of this omelet is how delicious it tastes, how
filling it is, or how super easy is to make—and all in one pan.
This saves big time on washing up. But we guarantee you
THE MEDITERRANEAN REFRESH ing more dishes to wash), you could also transfer your Tor-
will love it just as much, perhaps even for an added reason
of your own.
If you don’t mind going to a little extra effort (or creat-

tilla Española mixture to 4 individual ramekins before
placing in the oven to cook. This is a great option if you’d
like to serve individual portions for each person.

Tortilla Española

INGREDIENTS INSTRUCTIONS
2 tbsp. olive oil 1. Preheat the oven to 375°F.

2 small/medium 2. In a large cast iron skillet or Dutch oven, heat
potatoes, scrubbed the olive oil over medium heat.
and diced
1 Italian sausage, 3. Add the potatoes, sausage, onion, and garlic and
sliced (5 oz.) sauté until the potatoes are soft, the onions are
translucent and the sausage is cooked through.
1 onion, peeled and
sliced thin 4. Add the bell pepper and toss to combine.

3 cloves garlic, 5. In a bowl, beat the eggs well and season with
minced
salt and pepper.
1 small/medium red
bell pepper, seeded 6. Pour the eggs over the potatoes and sausages in
and sliced the skillet and swirl around so the eggs coat the
pan evenly.
6 eggs, beaten
salt and pepper, 7. Place the cast iron skillet in the oven and bake
to taste for approximately 20 minutes or until eggs are
cooked through. When the center is set and the
top is slightly brown, the tortilla is done.

8. Remove from the oven and allow to sit for
5 minutes. Run a knife around the outside of the
skillet and invert onto a round platter. Serve at
room temperature.

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