Brussels Sprout Tortilla

This easy tortilla (Spanish frittata) from Kay Chun gets a nice flavor from a bit of pimentón (smoked paprika) stirred into the eggs before baking.

  • Total Time:
  • Servings: 6

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  • 2 tablespoons extra-virgin olive oil
  • 1/2 pound brussels sprouts, thinly sliced (about 3 cups)
  • 1 small baking potato, peeled and sliced 1/4 inch thick
  • 1 small red onion, halved and thinly sliced
  • Kosher salt
  • Pepper
  • 10 large eggs, beaten
  • 1 teaspoon pimentón de la Vera
  • Thinly sliced scallions, for garnish
  • Hot sauce, for serving

How to make this recipe

  1. Preheat the oven to 375°. In a large ovenproof nonstick skillet, heat the olive oil. Add the brussels sprouts, potato and onion and season with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until the vegetables are golden and tender, about 10 minutes. Stir in the eggs and pimentón and transfer to the oven. Bake for 10 minutes or until set. Garnish with scallions and serve with hot sauce.

Contributed By Photo © John Kernick Published February 2015

507769 recipes/brussels-sprout-tortilla 2015-01-22T21:17:37+00:00 Kay Chun fall|winter|thanksgiving|american|spanish|6|fast|gluten-free|healthy|vegetarian|breakfast|brunch february-2015 recipes,brussels-sprout-tortilla 507769

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