Recipe courtesy of Sandra Lee
Episode: Thrifty Tapas
Save Recipe Print
Total:
21 min
Prep:
5 min
Inactive:
5 min
Cook:
11 min
Yield:
4 servings
Level:
Easy

Ingredients

Topping:

Directions

In a large bowl beat together the eggs and the milk. Season with salt and pepper, to taste.

Preheat the oven to 350 degrees F.

In an 8-inch nonstick oven-proof skillet add the canola oil and heat over medium heat. Add the potatoes, and then the egg mixture. Reduce the heat to medium-low. Cook, undisturbed, until almost completely set (center will still be loose), about 3 minutes. Put the skillet in the oven until set and slightly puffed, about 5 to 8 minutes. Remove from the oven to a cutting board and let cool for 5 minutes. Cut into wedges and transfer to a serving platter.

Topping: In a small bowl, combine all of the ingredients and serve alongside the tortilla wedges.

Get the Recipe

Giant Reese's Cup with Pieces

This giant Reese's peanut butter cup is stuffed with a crunchy surprise.

IDEAS YOU'LL LOVE

Online Round 2 Recipe - Spanish Tortilla

Recipe courtesy of Sandra Lee

Online Round 2 Recipe - Ceviche

Recipe courtesy of Sandra Lee

Online Round 2 Recipe - Eggs in Purgatory

Recipe courtesy of Sandra Lee

Online Round 2 Recipe - Summer Rolls

Recipe courtesy of Sandra Lee

Online Round 2 Recipe - Eggplant Rollatini

Recipe courtesy of Sandra Lee

Online Round 2 Recipe - Turkey Soup

Recipe courtesy of Sandra Lee

Online Round 2 Recipe - Bean Dip

Recipe courtesy of Sandra Lee

Round 2 Recipe - Spanish Dip

Recipe courtesy of Sandra Lee

Round 2 Recipe: Tortilla Soup

Recipe courtesy of Sandra Lee

Browse Reviews By Keyword

          Latest Stories