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Spanish Tortilla Frittata

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  • 12 eggs
  • 1/4 cup milk
  • 1 Knorr® Cilantro MiniCube(s), crumbled
  • 2 Tbsp. olive oil
  • 1 cup thinly sliced red or green bell pepper
  • 1 cup thinly sliced red onion
  • 1/2 lb. small red potatoes, cooked and cut into 1/2-inch cubes
  • 1 Tbsp. Knorr® Tomato Bouillon with Chicken flavor *
  • 1/2 cup shredded Mexican blend cheese (about 2 oz.)

NUTRITIONAL INFORMATION

 

Amount per serving

Calories270
Calories from Fat160
Total Fat17g
Saturated Fat6g
Trans Fat0g
Cholesterol380mg
Sodium810mg
Total Carbs11g
Dietary Fiber1g
Sugars3g
Protein16g
Calcium15%
Iron10%
Vitamin C40%
Vitamin A20%

  • 1 Preheat oven to 400°F. Beat eggs, milk and Knorr® Cilantro MiniCube in medium bowl; set aside.
  • 2 Heat olive oil in 12-inch oven-proof nonstick skillet** over medium-high heat and cook red pepper and onion, stirring occasionally, 3 minutes or until tender. Add potatoes and Knorr® Tomato Bouillon with Chicken flavor and cook about 2 minutes. Stir in egg mixture. Cook over low heat, while lifting set edges of frittata with spatula and tilting pan to allow uncooked mixture to flow to bottom until eggs are almost set, about 5 minutes. Remove from heat, then sprinkle with cheese. Bake 8 minutes or until knife inserted in center comes out clean. Transfer frittata onto serving platter.