Baked Spanish Tortilla with Potato, Bell Pepper, Onion, Kale, Tomato, and Feta

I grabbed what I had in the refrigerator and adapted this Martha Stewart Spanish Tortilla recipe. I sautéed the onions, pepper, with the potatoes until tender and golden brown then added the kale for a minute or two. I turned off the heat and added the egg mixture along with the tomatoes and feta. I placed it in a preheated oven for 12 minutes. It turned out light, fluffy, and so flavorful. I was particularly happy that the bottom wasn’t overcooked – yay! I loved the tender potatoes with the sweetened onions and tomatoes mixed with the fluffy eggs and salty cheese. It was a great combination of flavors and textures and my husband and I both loved it.

Preheat the oven to 375 degrees.

Heat the olive oil in an OVEN PROOF pan over medium heat. Add the onion, bell pepper, and potato slices to the hot skillet. Season with sea salt, freshly cracked pepper, cayenne pepper, and garlic powder, to taste. Cook, stirring often, for 10-12 minutes, or until tender and golden brown. Add the kale and cook, stirring often, for 2 minutes then remove the skillet from the heat. Add the egg mixture along with the tomato halves and feta cheese. Season the top with sea salt and freshly cracked pepper, to taste.

Place into the oven and bake for 12 minutes or until light and fluffy. Don’t overcook. Remove from the oven then slice and serve. Enjoy!

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Baked Spanish Tortilla with Potato, Bell Pepper, Onion, Kale, Tomato, and Feta

Yield: 4

Prep Time: 10 min.

Cook Time: 25 min.

Ingredients:

1 tbsp olive oil
1 small sweet yellow onion, sliced thinly
1/2 yellow bell pepper, sliced thinly
1 russet potato, sliced thinly
Sea salt and freshly cracked pepper, to taste
Cayenne, to taste
Garlic powder, to taste
1 cup of kale, chopped finely
8 eggs, mixed well
1/2 cup grape tomatoes, halved
Feta cheese, to taste

Directions:

Preheat the oven to 375 degrees.

Heat the olive oil in an OVEN PROOF pan over medium heat. Add the onion, bell pepper, and potato slices to the hot skillet. Season with sea salt, freshly cracked pepper, cayenne pepper, and garlic powder, to taste. Cook, stirring often, for 10-12 minutes, or until tender and golden brown. Add the kale and cook, stirring often, for 2 minutes then remove the skillet from the heat. Add the egg mixture along with the tomato halves and feta cheese. Season the top with sea salt and freshly cracked pepper, to taste.
Place into the oven and bake for 12 minutes or until light and fluffy. Don't overcook. Remove from the oven then slice and serve. Enjoy!

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Martha Stewart

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15 Responses to “Baked Spanish Tortilla with Potato, Bell Pepper, Onion, Kale, Tomato, and Feta”

  1. 1

    Kris — January 26, 2014 @ 10:20 pm

    That looks so good Pam! But then, everything you cook does!!!
    xo Kris

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  2. 2

    Jenn — January 27, 2014 @ 4:22 am

    This looks perfect and delicious… and very glad to hear the bottom didn’t burn too!! :)

    [Reply]

  3. 3

    Joanne — January 27, 2014 @ 5:06 am

    I definitely prefer baking tortillas and fritattas to frying/flipping them! Love how this turned out!

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  4. 4

    Kim in MD — January 27, 2014 @ 5:43 am

    LOVE this, Pam! I think if you served this with a nice salad it would make a delicious dinner!

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  5. 5

    Marjie — January 27, 2014 @ 12:06 pm

    It looks wonderful, and would work great with egg beaters, too – because you know we’ve just been pushed all the way into a cholesterol-free egg experience!

    Your messages to me over the past 2 weeks meant the world to me, Pam. A million thanks for your caring thoughts.

    [Reply]

  6. 6

    Jersey Girl Cooks — January 27, 2014 @ 12:23 pm

    You make the best egg dishes. This is perfect for lunch, breakfast or dinner.

    [Reply]

  7. 7

    Jovina Coughlin — January 27, 2014 @ 4:30 pm

    One of my favorites Love that it can be baked in the oven and you can use whatever is in the refrigerator for a great tasting dish.

    [Reply]

  8. 8

    Andrea@WellnessNotes — January 27, 2014 @ 5:11 pm

    I’m putting this on my list of recipes to make for my husband since I can’t eat eggs anymore. Sounds delicious!

    [Reply]

  9. 9

    Chris @ The Café Sucré Farine — January 27, 2014 @ 5:47 pm

    Sounds like a wonderful breakfast, lunch or dinner!

    [Reply]

  10. 10

    Catherine — January 27, 2014 @ 7:59 pm

    Dear Pam, I have been making dishes like this too lately. I love them. It is flavorful and healthy and goes great with toast and coffee. One of my favorite meals. Blessings, Catherine xo

    [Reply]

  11. 11

    mandy — January 27, 2014 @ 8:11 pm

    Sounds delicious! I wish I knew the secret to not getting the bottom too brown. I’m still working on that one.

    [Reply]

  12. 12

    Blond Duck — January 27, 2014 @ 8:21 pm

    I wanted to make a friattata tonight and Ben crinkled his nose at me. Maybe he would have liked this!

    [Reply]

  13. 13

    Angie@Angie's Recipes — January 27, 2014 @ 8:30 pm

    You have some really great egg recipes, Pam. This looks very tasty!

    [Reply]

  14. 14

    lenia — January 27, 2014 @ 10:54 pm

    I love every single ingredient of this dish!
    Hugs,dear!

    [Reply]

  15. 15

    grace — January 29, 2014 @ 1:19 am

    you just had to slip the kale in there, didn’t you…seriously, pam, this looks outstanding! eggs are my most important ingredient.

    [Reply]

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