Spanish Breakfast Tortilla

Spanish Breakfast Tortilla
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  1. 3 tablespoons light olive oil
  2. 1 cup diced HORMEL® CURE 81® Boneless Ham
  3. 3 cups frozen O'Brien potatoes
  4. 6 large eggs
  1. 1. In large nonstick skillet, heat oil over medium-high heat. Add ham and potatoes. Cook, stirring occasionally, 10 minutes or until nicely browned.
  2. 2. Meanwhile, in bowl, beat eggs until frothy. Loosely flatten ham and potato mixture in skillet. Pour eggs evenly over all. Reduce heat to medium low; cover. Cook 10 minutes or until eggs are firm.
  3. 3. Shake egg mixture loose from skillet; slide onto warm serving platter. Cut into wedges to serve.
  1. Shredded sharp Cheddar or Monterey Jack cheese and fresh tomato salsa would add tasty layers of flavor to this tortilla.