Spanish Tortilla Frittata – a delicious recipe with red bell pepper, onion, eggs, milk, knorr tomato, potatoes. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat oven to 400u00b0F. Beat eggs, milk and Knorr(R) Cilantro MiniCube in medium bowl; set aside.
2
Heat olive oil in 12-inch oven-proof nonstick skillet** over medium-high heat and cook red pepper and onion, stirring occasionally, 3 minutes or until tender. Add potatoes and Knorr(R) Tomato Bouillon with Chicken flavor and cook about 2 minutes. Stir in egg mixture. Cook over low heat, while lifting set edges of frittata with spatula and tilting pan to allow uncooked mixture to flow to bottom until eggs are almost set, about 5 minutes. Remove from heat, then sprinkle with cheese. Bake 8 minutes or until knife inserted in center comes out clean. Transfer frittata onto serving platter.
663
kcal
Calories
43
g
Fat
24
g
Carbs
47
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup red bell pepper, sliced, 1 cup onion, 12 large eggs, 1/4 cup milk, and more.
Yes, Spanish Tortilla Frittata falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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