Baked Spanish - Style Tortilla

Name: Baked Spanish - Style Tortilla Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: 1 tbsp olive oil; 1 large zucchini halved lengthwise and sliced; 4 shallots thinly sliced; 12 oz lb new potatoes quartered and cooked (I steamed mine); 2 large cloves garlic minced; 1 (500ml) carton Southwestern Egg Creations (or 8 eggs + diced red bell pepper to taste); � tsp paprika; Kosher salt and freshly cracked black pepper to taste; 2/3 cup 18% cream; 2 tsp fresh thyme; 3 scallions minced; 1 oz dry chorizo diced; 3 oz goat cheese crumbled

Minutes to Prepare: 15
Minutes to Cook: 45

Number of Servings: 6

Ingredients

1 tbsp olive oil1 large zucchini, halved lengthwise and sliced4 shallots, thinly sliced12 oz lb new potatoes, quartered and cooked (I steamed mine)2 large cloves garlic, minced1 (500ml) carton Southwestern Egg Creations (or 8 eggs + diced red bell pepper to taste)� tsp paprikaKosher salt and freshly cracked black pepper, to taste2/3 cup 18% cream2 tsp fresh thyme3 scallions, minced1 oz dry chorizo, diced3 oz goat cheese, crumbled

Directions

Preheat the oven to 375 F and grease a 9� springform pan.
Heat oil in a saute pan over medium heat and add the zucchini and shallots.
Cook until zucchini begins to brown, then add the potatoes and garlic (and peppers if using) and cook 1 minute.
In a large bowl, beat the Egg Creations (or eggs), paprika, salt, pepper, cream, thyme, green onions and cheese until well combined.
Add sauteed mixture and stir through gently.
Pour into the pan and bake until the eggs set, about 40-45 minutes.
Cool at least 5 minutes before running a thin knife around the edge of the pan and unmoulding.

Serving Size: Makes one 9" pan, 6 slices

Number of Servings: 6

Recipe submitted by SparkPeople user JO_JO_BA.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving