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Recipe: beef and potato spanish tortilla

beef and potato spanish tortilla recipe image
Beef and potato spanish tortilla serving suggestion

beef and potato spanish tortilla

Ingredients

  • 1 Mexican-Style Beef Sausage crumbles (recipe follows)
  • 2 tablespoons olive oil
  • 1 1/2 pounds peeled russet (baking) potatoes, cut in half lengthwise, then crosswise into 1/8 inch slices
  • 1 medium yellow onion, thinly sliced
  • salt & pepper to taste
  • 6 large eggs, beaten
  • MEXICAN-STYLE BEEF SAUSAGE
  • 1 pound ground beef
  • 3 teaspoons chipotle chili powder, as desired
  • 1 1/2 teaspoon dried oregano leaves
  • 1 1/2 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 2 tablespoons red wine vinegar
  • OPTIONAL
  • 1/2 cup shredded Manchego or Mexican blend cheese

Directions

Preheat oven to 350°F. Prepare Mexican-Style Beef Sausage in ovenproof nonstick skillet. Remove from skillet; keep warm. Drain drippings from skillet, if necessary.

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 beef to skillet; stir to combine. Pour eggs over beef 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.

Mexican-Style Beef Sausage: Combine 1 pound ground beef, 2 to 3 teaspoons chipotle chili powder, as desired, 1-1/2 teaspoons dried oregano leaves,1-1/2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon salt and 2 tablespoons red wine vinegar in large bowl, mixing lightly but thoroughly. Heat large nonstick skillet over medium heat until hot. Add beef mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally. Makes about 2 cups sausage crumbles.

Test Kitchen Tips: Cooking times are for fresh or thoroughly thawed beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

NUTRITIONAL INFORMAITON
Nutrition information per serving, using 80% lean ground beef: 374 calories; 19 g fat (6 g saturated fat; 9 g monounsaturated fat); 236 mg cholesterol; 324 mg sodium; 25 g carbohydrate; 2.6 g fiber; 24 g protein; 8.0 mg niacin; 0.7 mg vitamin B6; 2.1 mcg vitamin B12; 3.0 mg iron; 28.2 mcg selenium; 4.6 mg zinc; 212.4 mg choline.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of fiber and iron.

Nutrition information per serving, using 95% lean ground beef: 329 calories; 14 g fat (4 g saturated fat; 7 g monounsaturated fat); 236 mg cholesterol; 320 mg sodium; 25 g carbohydrate; 2.6 g fiber; 25 g protein; 9.2 mg niacin; 0.7 mg vitamin B6; 1.9 mcg vitamin B12; 3.3 mg iron; 27.8 mcg selenium; 5.0 mg zinc; 215.8 mg choline.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of fiber and iron.