Baked Spanish - Style Tortilla

READY IN: 1hr 5mins
SERVES: 6
YIELD: 1 9
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 375 F and grease a 9” springform pan wrapped in foil.
  • Heat oil in a deep 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 Beaters (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.
  • This is great warm or cold.
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