Ingredients
3 tablespoons extra-virgin olive oil, divided
3 cloves garlic, finely chopped
1/2 yellow onion, finely chopped
1 3/4 pounds red potatoes, unpeeled, cut into 1/2-inch cubes
Salt and ground black pepper to taste
1 1/2 packed cups (about 4 ounces) baby spinach
1 cup thinly sliced roasted red peppers, drained well
8 eggs, lightly beaten
Description
A Spanish "tortilla" Is Similar To An Omelet Or Frittata. Serve It Up As A First Course For 10-12 Or In Larger Pieces As An Entrée For 6.
Wholefoods
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