Spinach, Bacon and Potato Omelet: Tortilla de Papa y Carne de Cerdo con Espinaca

Total Time:
1 hr 5 min
Prep:
20 min
Cook:
45 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 8 slices bacon
  • 2 large potatoes diced
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 teaspoon sofrito, (recommended, my blend; alternatively Goya Sofrito)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 10 eggs beaten
  • 1 1/2 cups chopped spinach
  • Crusty bread, for serving
Directions
  • Preheat the broiler.

  • Arrange the bacon on a baking sheet in a single layer. Place under the broiler, cook for 4 minutes, remove from the oven and flip each piece to its opposite side. Place back under the broiler and cook until crisp. Remove from the baking sheet and drain on 3 paper towels. Set aside.

  • Boil the potatoes in 2 to 3 cups of water until tender. Drain and set aside.

  • In a 12-inch nonstick oven proof saute pan heat the olive oil and butter on medium heat. Add the sofrito and stir-fry until golden brown. Add the potatoes and cook for 8 to 10 minutes, seasoning with salt and pepper, to taste. Beat the eggs until fluffy and add the spinach, mix well.

  • Pour the egg mixture over the potatoes and shake the pan a bit while the eggs begin to set. Using a heat resistant spatula pull the egg mixture from the sides of the pan slightly tipping the pan in the same direction allowing the eggs to fill up the space. Repeat 2 or 3 more times going around entire pan. Place the pan under the broiler for 10 minutes or until golden brown on top.

  • Cut into wedges and serve with warm crusty bread or whole-grain toast!

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.


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