Tortilla Española with Brown Rice
This Spanish-inspired omelet, or Tortilla Española, made with hearty brown rice, sautéed vegetables, herbs and Manchego cheese, makes for a delicious meal.
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Ingredients
- 1 bag Success® Brown Rice
- 5 tbsp extra virgin olive oil, divided
- 1 pkg (8 oz) mushrooms, sliced
- 1 medium onion, thinly sliced
- 1 tsp salt
- 1/2 tsp black pepper
- 8 large eggs
- 3/4 cup grated Manchego cheese
- 12 fresh sage leaves, julienned
- 1 tsp smoked paprika
Instructions
Switch up your average weeknight dinner with our delicious Tortilla Española with Brown Rice. This Spanish-inspired omelet is quick to make, hearty and packed with flavor.
Step 1
Prepare rice according to package directions.
Step 2
Meanwhile, preheat broiler. Heat 4 tablespoons of oil in an 8-inch cast-iron skillet or heavy, oven-proof pan over medium-high heat.
Step 3
Add mushrooms, onions, salt and pepper. Sauté until onions are translucent and mushrooms are slightly golden, about 10 minutes.
Step 4
Add rice to skillet and stir to combine, turning heat to low.
Step 5
In a large bowl, beat eggs. Add cheese, sage and paprika and stir to thoroughly combine.
Step 6
Add remaining olive oil to skillet, followed by egg mixture. Stir mixture well and cover with a lid. Cook over low heat until the tortilla is set around the edges, about 10 to 12 minutes.
Step 7
Remove lid and transfer skillet to oven. Broil on top rack until the tortilla is golden brown on top, about 3 minutes.
Step 8
Remove skillet from oven and allow tortilla to cool slightly.
Step 9
Set a large plate over skillet and carefully invert tortilla onto the plate.
Step 10
Cut tortilla into wedges and serve warm or at room temperature, garnished with additional sage leaves and a dusting of paprika.
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