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!