Ingredients for Roast Potato Tortilla
- 1 tablespoon olive oil
- 1 medium onion, chopped
- Garlic Cloves
- 1/2 cup chopped red bell pepper
- 1 teaspoon paprika
- Dried Herbs
- Potatoes
- Corn Kernels
- Sea Salt
- Fresh Ground Black Pepper
- 6 large eggs
- Tasty Cheese
- Mixed Salad Green
- Roll
- Fresh Parsley
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How to Make Roast Potato Tortilla
- Preheat oven to 350°F (175°C). Grease a 19cm x 30cm baking pan and line the base and sides with baking paper.
- Heat 1 tablespoon of olive oil in a large non-stick pan over medium heat. Add 1 medium chopped onion and 1/2 cup chopped red bell pepper. Cook, stirring occasionally, until the onion is softened, about 5 minutes.
- Add 2 cloves minced garlic, 1 teaspoon paprika, 1 teaspoon dried herbs (such as oregano or thyme), 2 cups of cubed roast potatoes, 1/2 cup corn kernels, salt, and pepper to taste. Cook, stirring frequently, for 5 minutes, until heated through.
- Spread the potato mixture evenly over the base of the prepared baking pan.
- In a separate bowl, whisk together 6 large eggs. Pour the eggs over the potato mixture and sprinkle with 1/2 cup grated cheese (cheddar, Gruyere, or your favorite).
- Bake in the preheated oven for 20-25 minutes, or until the egg is set and the top is lightly golden.
- Let the tortilla stand in the pan for 5 minutes before carefully removing it and slicing.
- Serve warm or cold with a mixed green salad and crusty bread. Garnish with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
11g
Fat
24g
Carbs
9g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion South West Pacific Savory Pies Main Dish Eggs Dairy Potatoes Vegetables Australian Spanish Oven Easy European Potluck Kid Friendly Picnic Vegetarian Eggs Stove Top Dietary Gluten Free Brown Bag Free Of Something Onions To Go Equipment
