Beefy Spanish Tortilla
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Spanish Tapas
Serves: 8
Ingredients
  • 1 pound lean ground beef (I used 93% lean/7% fat - there's enough olive oil in the dish that I didn't need the extra fat from the meat)
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon cumin
  • ¾ teaspoon garlic powder
  • ¾ teaspoon dried oregano
  • 1 medium onion, diced
  • 1 green pepper, diced
  • 1 large russet potato, peeled and thinly sliced
  • ¼ cup olive oil
  • 1 generous pinch coarse salt
  • 1 cup leeks (white and light green parts only), thinly sliced
  • ½ cup chopped carrots
  • ¼ cup plus two tablespoons stock or broth (I used veggie because it's what I had on hand, but beef would work well with the ground beef)
  • 14 eggs
  • 2 tablespoons olive oil
  • Fresh oregano leaves and more olive oil for garnish
Instructions
  1. Brown the beef over medium-high heat for 5-6 minutes in a large skillet. Add the spices (cayenne through dried oregano) and cook for one additional minute. Put the beef in a bowl and keep warm.
  2. Add ¼ cup of olive oil to the skillet. Add the sliced potatoes, onions and green peppers; let cook over medium-high heat for 3-4 minutes or until the potatoes and veggies start to brown. Add a generous pinch of salt and turn the heat to medium low. Cover and cook slowly until potatoes and vegetables are fork tender, about 15-18 minutes.
  3. Uncover the skillet and add the meat, leeks, carrots, and stock or broth to the potato mixture. Stir all the ingredients together and let simmer, uncovered, over medium-low heat for an additional five minutes so the flavors mingle. Check and adjust seasonings, if necessary.
  4. Preheat broiler. Beat eggs in a large bowl. Stir the meat and potato mixture into the eggs.
  5. Wipe the skillet clean and heat two tablespoons olive oil over medium-high heat. Add egg mixture and cook, stirring gently, until eggs begin to set; about 2 minutes. Spread egg mixture in an even layer and reduce the heat to medium low. Cook, shaking the skillet occasionally to prevent sticking, 12 minutes or until the eggs are almost fully set.
  6. Transfer the skillet to the oven and broil for one minute. Let the skillet cool for five minutes and then invert the tortilla onto a large plate. This is the hardest part, especially if you have a really heavy skillet like I do!
  7. Garnish the tortilla with fresh oregano and a drizzle of olive oil. Serve warm or room temperature.
  8. SERVING SIZE: One tortilla wedge.
Recipe by Healthy Recipe Ecstasy at https://www.healthyrecipeecstasy.com/beefy-spanish-tortilla/