Spanish Tortilla Recipe Oven - How to Prepare Delicious Spanish Tortilla Recipe Oven
Spanish Tortilla Recipe Oven Bake in preheated oven for 45 minutes. Heat canola oil in a large dutch oven over medium heat. Turn oven to broiler setting and allow potatoes to brown for approximately 5 minutes, until crispy. Bake at 375° for 10 minutes. You may need to stir every minute or so to achieve even browning.
Bake in preheated oven for 45 minutes. Heat canola oil in a large dutch oven over medium heat. Bake at 375° for 10 minutes. Add stock and diced tomatoes; Add zucchini, onion, 1/4 cup chopped cilantro, jalapeño, 1/8 teaspoon kosher salt, minced garlic, and bay leaves; Stir in chili powder and cumin. You may need to stir every minute or so to achieve even browning. Remove foil and stir potatoes.
Turn oven to broiler setting and allow potatoes to brown for approximately 5 minutes, until crispy.
Add stock and diced tomatoes; Turn oven to broiler setting and allow potatoes to brown for approximately 5 minutes, until crispy. Add zucchini, onion, 1/4 cup chopped cilantro, jalapeño, 1/8 teaspoon kosher salt, minced garlic, and bay leaves; Remove foil and stir potatoes. Bake in preheated oven for 45 minutes. Heat canola oil in a large dutch oven over medium heat. Stir in chili powder and cumin.
Heat canola oil in a large dutch oven over medium heat. Remove foil and stir potatoes. Turn oven to broiler setting and allow potatoes to brown for approximately 5 minutes, until crispy. Stir in chili powder and cumin. Bake at 375° for 10 minutes. Add zucchini, onion, 1/4 cup chopped cilantro, jalapeño, 1/8 teaspoon kosher salt, minced garlic, and bay leaves; Add stock and diced tomatoes; Bake in preheated oven for 45 minutes.
Add stock and diced tomatoes; Turn oven to broiler setting and allow potatoes to brown for approximately 5 minutes, until crispy. Heat canola oil in a large dutch oven over medium heat. You may need to stir every minute or so to achieve even browning. Bake at 375° for 10 minutes. Stir in chili powder and cumin. Bake in preheated oven for 45 minutes. Add zucchini, onion, 1/4 cup chopped cilantro, jalapeño, 1/8 teaspoon kosher salt, minced garlic, and bay leaves;
You may need to stir every minute or so to achieve even browning.
Add stock and diced tomatoes; Bake in preheated oven for 45 minutes. Stir in chili powder and cumin. Turn oven to broiler setting and allow potatoes to brown for approximately 5 minutes, until crispy. You may need to stir every minute or so to achieve even browning. Heat canola oil in a large dutch oven over medium heat. Bake at 375° for 10 minutes.
Add stock and diced tomatoes; Bake at 375° for 10 minutes. Stir in chili powder and cumin. Remove foil and stir potatoes. Heat canola oil in a large dutch oven over medium heat. Turn oven to broiler setting and allow potatoes to brown for approximately 5 minutes, until crispy. Bake in preheated oven for 45 minutes. Add zucchini, onion, 1/4 cup chopped cilantro, jalapeño, 1/8 teaspoon kosher salt, minced garlic, and bay leaves;
Spanish Tortilla Recipe Oven - How to Prepare Delicious Spanish Tortilla Recipe Oven. Remove foil and stir potatoes. Bake in preheated oven for 45 minutes. Turn oven to broiler setting and allow potatoes to brown for approximately 5 minutes, until crispy. Heat canola oil in a large dutch oven over medium heat. Stir in chili powder and cumin.
Remove foil and stir potatoes spanish tortilla recipe. Add stock and diced tomatoes;
Spanish Tortilla Recipe Oven - How to Prepare Delicious Spanish Tortilla Recipe Oven
Spanish Tortilla Recipe Oven Remove foil and stir potatoes. Bake in preheated oven for 45 minutes. Remove foil and stir potatoes.
Bake at 375° for 10 minutes. You may need to stir every minute or so to achieve even browning. Add stock and diced tomatoes; Turn oven to broiler setting and allow potatoes to brown for approximately 5 minutes, until crispy. Stir in chili powder and cumin. Add zucchini, onion, 1/4 cup chopped cilantro, jalapeño, 1/8 teaspoon kosher salt, minced garlic, and bay leaves; Bake in preheated oven for 45 minutes. Heat canola oil in a large dutch oven over medium heat.
Turn oven to broiler setting and allow potatoes to brown for approximately 5 minutes, until crispy. Bake in preheated oven for 45 minutes. Stir in chili powder and cumin. You may need to stir every minute or so to achieve even browning. Remove foil and stir potatoes. Add zucchini, onion, 1/4 cup chopped cilantro, jalapeño, 1/8 teaspoon kosher salt, minced garlic, and bay leaves; Bake at 375° for 10 minutes. Heat canola oil in a large dutch oven over medium heat.
- Total Time: PT42M
- Servings: 15
- Cuisine: Italian
- Category: Appetizer Recipes
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Nutrition Information: Serving: 1 serving, Calories: 408 kcal, Carbohydrates: 33 g, Protein: 4.9 g, Sugar: 0.5 g, Sodium: 993 mg, Cholesterol: 0 mg, Fiber: 2 mg, Fat: 14 g