Beef and Potato Spanish Tortilla

• 50 min
• 6 SERVINGS
• 350 Cal
• 26 g Protein

Ingredients:

• 1 recipe Mexican-Style Beef Sausage (recipe follows)
• 2 tablespoons olive oil
• 1-1/2 pounds peeled russet (baking) potatoes, cut in half lengthwise, then crosswise into 1/8-inch slices
• 1 medium onion, thinly sliced
• 6 large eggs, beaten
• 1/2 cup shredded Manchego or Mexican blend cheese (optional)

Cooking:

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