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“This recipe is actually a Spanish tortilla, to which I've added portabella mushrooms. My sister's husband is a talented chef from Venezuela. When he told me, "Today, I will teach you to make a tortilla," I thought it would have something to do with burritos... I soon learned that a Spanish tortilla is an egg dish, which bears an amazing resemblance to an Italian frittata. Since I didn't want my guests to think they were getting 'breakfast burritos', I tell them it's a frittata. Still, kudos to Rigoberto for the original recipe, from which this one evolved. (His is made on the stovetop in a cast iron pan, a skill that I have never mastered.) Measurements are approximate on this recipe - it's hard to mess it up! This is what I use to feed a half a dozen people in either two quiche dishes or six individual casseroles. (I use au gratin dishes.)”
2 quiche pans

Ingredients Nutrition


  1. Thoroughly rinse potatoes and microwave 4-5 minutes. Drain.
  2. Sauté portabellas briefly in butter.
  3. Separately, sauté peppers and onion in olive oil. Add potatoes and rosemary (and ham), and heat through. Remove pan from heat.
  4. Beat eggs and water thoroughly, until eggs begin to turn a lemony color.
  5. Butter (or oil) a casserole dish, or individual ovenproof bowls.
  6. Add sautéed vegetable (and ham) mixture.
  7. Pour in the egg mixture. Top with sautéed portabellas.
  8. Bake approximately half an hour at 350 degrees.
  9. If you are making individual frittatas, they'll cook a little faster. Using a deep casserole dish will take a little longer. The dish is done when it puffs, and the middle doesn't move when slightly shaken. Serve immediately.

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