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Spanish Breakfast Tortillas

Spanish Breakfast Tortilla

Serving Size:
4
Total Time:
Under 30 Minutes
Preparation Time:
Under 15 minutes
Preparation Method:
Stove-Top
Meal Occasion:
Breakfast
Level of Difficulty:
Beginner
Rate this recipe: Rating: 5 (1 votes cast)
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Ingredients

This recipe is recommended for 4 servings
  • 3 tablespoons light olive oil
  • 1 cup HORMEL® CURE 81® Diced Ham
  • 3 cups frozen hashbrown potatoes
  • 6 large eggs

Notes

  1. Shredded sharp Cheddar or Monterey Jack cheese and fresh tomato salsa would add tasty layers of flavor to this tortilla.

Directions

  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. 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. Shake egg mixture loose from skillet; slide onto warm serving platter. Cut into wedges to serve.