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Spanish Tortilla with Burrata and Herbs

Tieghan, Half Baked Harvest
  • 60 minutes
  • Serves

INGREDIENTS

3 oz

Prosciutto

1

Arugula, fresh

2 tbsp

Basil, fresh

1 tbsp

Chives, fresh

1 tbsp

Dill, fresh

1

Onion

3

Yukon gold potatoes, cut into 1/4 inch slices

8

Eggs

1

Black pepper

2 tsp

Kosher salt

1 cup

Olive oil, extra virgin

1

ball Burrata cheese