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Beef and Potato Spanish Tortilla

Looking to try something different for breakfast? Combine Mexican-Style Beef Sausage with eggs, potatoes and onions for a unique and flavorful breakfast.

Beef and Potato Spanish Tortilla

Cook Time: 50 Minutes

Servings: 6

Ingredients: 6

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Ingredients

Preparation

  1. Step 1

    Preheat oven to 350°F. Prepare Mexican-Style Beef Sausage. Remove from skillet; keep warm. 

    Mexican-Style Beef Sausage: Combine 1 pound Ground Beef (93% lean or leaner), 2 tablespoons red wine vinegar, 1-1/2 teaspoons dried oregano, 1-1/2 teaspoons chile powder, 1-1/2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon salt and 1/2 teaspoon chipotle chile powder in large mixing bowl mixing lightly but thoroughly. Heat large nonstick skillet over medium heat until hot. Add sausage mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles, stirring occasionally.

    Cooking Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

  2. Step 2

    Heat oil in same skillet over medium heat until hot. Add potatoes and onion; cover and cook 9 to 11 minutes or until onion and potatoes are tender and edges begin to brown, stirring frequently. Season with salt and pepper, as desired.

  3. Step 3

    Return sausage to skillet; stir to combine. Pour eggs over sausage mixture; gently shaking pan to distribute eggs evenly.

  4. Step 4

    Bake, uncovered, in 350°F oven 13 to 15 minutes or until eggs are set. Remove from oven; top with cheese, if desired. Let stand 2 to 4 minutes or until melted.

Nutrition Information

348 Calories

0 %*

4.5g SAT FAT

0 %DV**

26g PROTEIN

0 %DV

3.6 mg IRON

0 %DV

5.4 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 348 Calories; 134.1 Calories from fat; 14.9g Total Fat (4.5 g Saturated Fat; 0.1 g Trans Fat; 1.8 g Polyunsaturated Fat; 7.3 g Monounsaturated Fat;) 242 mg Cholesterol; 340 mg Sodium; 28 g Total Carbohydrate; 2.6 g Dietary Fiber; 3 g Total Sugars; 26 g Protein; 0 g Added Sugars; 53.6 mg Calcium; 3.6 mg Iron; 828 mg Potassium; 42.3 mcg Vitamin D; 0.4 mg Riboflavin; 5.9 mg NE Niacin; 0.7 mg Vitamin B6; 2.3 mcg Vitamin B12; 315 mg Phosphorus; 5.4 mg Zinc; 30 mcg Selenium; 228 mg Choline.

This recipe is an excellent source of Protein, Vitamin D, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline; and a good source of Potassium.

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips.

For more information on safe food handling and beef safety.

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