How To make Baked Spanish Eggs
3 Corn tortillas, cut into
-1-inch squares 2 tb Olive oil
2 md Onions, quartered and thinly
-sliced 2 Cloves garlic, minced
1 md Green pepper, diced
2 md Tomatoes, diced
6 Eggs, beaten
3 tb Low-fat milk
1 oz Can mild green chiles,
-chopped 1/2 ts Ground cumin
1/2 ts Dried oregano
2 To 3 tb minced fresh
-cilantro or parsley
Servings: 6 salt and freshly ground pepper to taste Preheat the oven to 350 degrees. Heat a large skillet. Toast the cut tortillas on the dry skillet over moderate heat, stirring occasionally, until they are crisp. Transfer to a plate to cool. Heat the oil in the same skillet. Add the onions and saute over moderate heat until transplucent. Add the garlic and pepper and saute until the onion turns golden and the peppers soften. Add the tomatoes and saute for another 2 to 3 minutes, just until they soften a bit. Combine
the beaten eggs with the milk in a mixing bowl. Stir in the mixture from the skillet, the tortilla bits, and all the remaining ingredients. Oil two 9-inch pie tins and divide the mixture among them. Bake for 25 to 30 minutes, or until set and golden on top. Let stand
for 10 minutes before serving, then cut into wedges to serve. Source: Vegetarian Celebrations by Nava Atlas
How To make Baked Spanish Eggs's Videos
Baked Spanish Tortilla with Peppers and Sausage
Baked Spanish Tortilla with Peppers and Sausage - with few ingredients that we usually have at home you can whip up this versatile, delicious and satisfying dish. Serve it warm or cold with some fresh vegetable salad ????
Ingredients:
1 onion
1 sausage
2 tbsp + 2 tbsp olive oil
14.1 oz (400 g) baby potatoes
1 red pepper
8 eggs
5.3 oz (150 g) grated cheese
1 tsp salt
3/4 tsp pepper
1/2 tsp paprika
Slice onion in half rings.
Cut sausage into half moons.
Slice the potatoes and dry them well.
Slice the pepper into strips.
Heat the olive oil and add the sausage. Fry, turning it frequently, for 5-7 minutes, until the sausage starts to brown. Remove the sausage from the pan.
Add some more olive oil to the same pan. Add the potatoe slices and cook until they are lightly browned and just tender, about 15 minutes.
Add in onion and pepper and cook for about 10 minutes over medium heat.
Preheat the oven to 350 F (180 C).
In a large bowl whisk the eggs, stir in potato mixture, sausage and grated cheese. Season with salt, pepper and paprika.
Butter the baking dish and pour in egg mixture.
Bake in preheated oven for 30-40 minutes or until eggs are completely set and tortilla starts to get slightly puffed and golden.
You can sprinkle some green onion on top.
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Oven Baked Spanish Omelette - Tortilla al Horno
EPISODE #64 - Oven Baked Spanish Omelette - Tortilla al Horno
FULL RECIPE HERE:
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MUSIC: Strange as You
Super Spanish Baked Eggs ！ Only 2 Ingredients ~ Everyone Will Love
Super Spanish Baked Eggs ！ Only 2 Ingredients ~ Everyone Will Love
=====Please turn on CC subtitles =====
So delicious, I can make this Spanish Baked Eggs recipe in 5 minutes! Incredibly quick and easy spanish egg recipe! An epic 5-minute delicious Spanish omelette recipe with just a few ingredients! For dining, this is a great idea. amazing! Try this delicious Spanish Baked Eggs recipe and let me know in the comments Did you like it? Peace and Love! Have a nice day friends!
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Raw materials:
Potato
egg
Salt
Black pepper
red pepper powder
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#simple breakfast
Spanish Baked Eggs Recipe | Authentic & Easy to Make
Welcome to our kitchen, where we're diving into a delightful dish of Baked Eggs with Leeks. This flavourful creation combines the earthy goodness of leeks, zucchini, and chorizo, all brought together with a rich tomato sugo and topped with perfectly baked free-range eggs.
**Ingredients:**
- 1 Medium Leek, washed and sliced
- 100g Chorizo, diced
- 1 Zucchini, diced
- 1 White Onion, diced
- 1 Clove of Garlic, crushed
- 30g (1 tablespoon) Harissa Paste
- 300g Sugo (Tomato Sauce)
- 100g White Beans (canned, strained)
- 2 Tablespoons Chopped Parsley
- 2 Free-Range Eggs
- 30ml Olive Oil
- Flake Salt
**Method:**
1. Preheat the oven to 180°C.
2. In a skillet over medium heat, sauté the onions, leek, and garlic until softened.
3. Add the diced zucchini and harissa paste, season, and gently cook for 1 minute.
4. Incorporate the chorizo and cook for an additional minute.
5. Pour in the tomato sugo and gently cook for 2 minutes.
6. Add the white beans and chopped parsley, mixing everything together well. Transfer the mixture into a baking dish.
7. Crack the free-range eggs over the top of the leek mixture and gently mix.
8. Place the baking dish in the preheated oven.
9. Bake for approximately 5 minutes or until the eggs are cooked to your liking.
10. Remove from the oven and serve with toasted sourdough.
This Baked Eggs with Leeks dish is a harmonious blend of flavors and textures that's perfect for any time of the day. If you enjoyed this recipe, please remember to like, share, and subscribe for more culinary creations from our kitchen.
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Spanish Chorizo Baked Eggs. Its the best breakfast ever!
What an amazing breakfast! Spanish Chorizo Baked Eggs! Its a delicious breakfast, spicy if you want it to be or mild if you prefer that. Chorizo, Peppers, Onions, Garlic, Mushrooms, Eggs and Cheese...wow, it's so good everyone will ask you for the recipe.
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Spanish Baked Eggs
Spanish Baked Eggs