Spanish Tortilla

Yield: 2 Tortillas Servings (55 oz. each)

Yield: 2 Tortillas Servings (55 oz. each)

Call it a Spanish Tortilla, an open-faced omelet, or a breakfast casserole—but be sure to give this recipe a try—because your customers will call it delicious.

Ingredient	Weight	Measure
Eggs, large		24 each
Kosher salt		4 Tbsp.
Black pepper, ground		2 tsp.
Olive oil	2 fl. oz.	1/4 cup
Simplot RoastWorks®: Roasted Redskin Potatoes & Jalapeno Blend	40 oz.	1 bag
White cheddar cheese, shredded	4 oz.	1 cup
Plant-based breakfast sausage, diced or crumbled	16 oz.

Preparation Instructions:

Step 1

Preheat oven to 350°F.

Step 2

Crack eggs into a bowl and whisk until combined. Season with salt and pepper. Add 1 fl. oz. olive oil to two 9-inch cake pans or cast iron skillets, add 20 oz. redskin and jalapeño blend to each pan. Stir to combine and place in oven for 5-7 minutes. Remove from oven, add 1/2 of the sausage, eggs and cheese to each pan and give both a quick stir to make sure all ingredients are equally distributed.

Step 3

Return pans to oven and cook about 12-15 minutes until eggs are cooked through and tops are golden brown. Allow to cool slightly before flipping onto a cutting board. Slice to desired portions.